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best new england clam chowder recipe
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Best New England Clam Chowder Recipe

Moby Dick inspired...perfected by my in-laws (some may say Bob, others will say Lorin...but I will just say, The Carcichs). Not only is this is the best New England Clam Chowder recipe, it's one of the easiest too! Whether you serve this during the week or for the next holiday, it's equally as good!
Course Lunch, Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 315kcal
Cost 15

Ingredients

Instructions

  • Drain canned clams - reserve juice (If using fresh clams - chop clams small and reserve the juice. Strain the juice to remove any shell bits). Add any water or broth you need to equal 1 cup of juice.
  • In a large saucepan, cook bacon until crisp. Remove bacon, reserving drippings in the pan. Drain bacon on paper towels and crumble when cool. Set aside.
  • Add vegetables and potatoes to the pan. Cook for about 5 minutes until the potatoes begin to soften.
  • Add clam juice, Worcestershire, bouillon, thyme, and pepper into saucepan. Bring to a boil, reduce heat, and cook for about 10-15 minutes until the potatoes are tender. With the back of your fork (or using a masher), mash potatoes slightly against the side of the pan.
  • Stir together milk, ½ & ½, and flour; add to the pan. Cook and stir until slightly thickened and bubbly. Stir in clams and return to boil. Reduce heat and cook for 1-2 minutes.
  • Top with some crumbled bacon.

Notes

This recipes makes about 7 cups - enough for 4 main dishes.  Enjoy!

Nutrition

Serving: 2cups | Calories: 315kcal | Carbohydrates: 44g | Protein: 10g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 35mg | Sodium: 278mg | Potassium: 1089mg | Fiber: 5g | Sugar: 12g | Vitamin A: 8553IU | Vitamin C: 33mg | Calcium: 257mg | Iron: 2mg