seafood all the way

February 22, 2011

New England Clam Chowder

Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ready In: 45 Minutes
Servings: 8

“Potatoes, half and half, bacon, and clams. This is the New England chowder of your childhood. Easy to make, ready in less than half an hour, a great dinner standby.”

4 slices bacon, diced
1 1/2 cups chopped onion
1 1/2 cups water
4 cups peeled and cubed potatoes
1 1/2 teaspoons salt
ground black pepper to taste
3 cups half-and-half
3 tablespoons butter
3 (10 ounce) cans minced clams
2 tablespoons of flour


1. Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Add butter and flour, creating a roux. Stir in water and clam juice from 1 can of clams and potatoes, and season with salt and pepper. Bring to a boil, and cook covered for 20 minutes, or until potatoes are fork tender.
2. Pour in half-and-half and bring to a boil. Stir clams and all of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Allow to simmer for a few minutes. Add dried parsley for added taste.


this was extremely tasty and i would definitely use this recipe again in a heartbeat. i was fortunate that lance had some leftover bacon in his freezer. the only downfall to when i made this was the pot that i used because it wasn’t non-stick.

i just have one more thing to add: i heart clams.

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