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New England Clam Chowder

How about them clams?

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New England Clam Chowder

Jordan Kenna / Via BuzzFeed

Here's a video that shows you how to make it:

View this video on YouTube


Servings: 6-8

4 slices bacon, about 4 ounces, chopped

2 cups onion, diced

1 cup celery, diced

1 cup carrots, diced

⅓ cup all purpose flour

1 teaspoon black pepper

1 teaspoon thyme

4 cans minced clams with juice

1½ cups chicken stock

2 potatoes, peeled and cubed

2 cups heavy cream

1 bay leaf

Oyster crackers for garnish


1. Place a fine mesh strainer over a medium bowl and stain the 4 cans of minced clams, separating the meat from the juices.

2. Using a 6-quart dutch oven or pot of similar size, fry bacon over medium-high heat until fat renders and the edges begin to crip. Add onion and sauté until softened and translucent, about 3 to 5 minutes.

3. Reduce heat to low and add carrots, celery and flour, stirring constantly for 3-5 minutes as to avoid lumps.

4. Add black pepper, thyme, reserved clam juices, chicken stock, diced potatoes, and bay leaf. Stir to incorporate, then cover and bring to a boil. Reduce heat to a simmer and let cook until potatoes are tender, about 15 to 20 minutes.

5. Remove bay leaf and add cream. Allow chowder to simmer for an additional 10-20 minutes until soup has thickened to an appropriate consistency.

6. Add in reserved clam meat and cook for an additional 2-4 minutes.

7. Remove from heat and serve with oyster crackers

8. Enjoy!