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New England Clam Chowder recipe

Our Creamy New England Clam Chowder is exactly like the famous soup you would eat on the east coast. It's so easy to make at home!

  • Total Time: 50 minutes
  • Yield: 2 quarts 1x


  • 8 slices bacon
  • 1/2 C chopped celery
  • 1/2 C chopped carrot
  • 1/2 C chopped onion
  • 2 tbsp butter
  • 1/3 C flour
  • 2- 10 ounce cans chopped clams
  • 1 1/2 C chicken stock
  • 2 C heavy cream
  • 2 C chopped russet potatoes 


  1. In a large sauce pot, melt butter. Add celery, onion and carrots. Chop bacon and add to pot. Cook over medium-high heat until bacon is cooked and vegetables are translucent (about 7-8 minutes)
  2. Add flour, stir to combine, and cook for 2 minutes.
  3. Pour in broth and cream. Reduce heat to medium-low. Add potatoes, clams (with clam juice from can) and continue to cook until potatoes are tender, about 10 minutes. Add more stock if soup gets too thick.
  4. Remove from heat. Add chopped parsley and stir.
  5. Serve with chopped chives and oyster crackers.
  • Author: Superman Cooks
  • Prep Time: 20 min
  • Cook Time: 30 min
  • Category: soups


  • Serving Size: 6 ounces
  • Calories: 423
  • Sugar: 4 g
  • Sodium: 381.8 mg
  • Fat: 34 g
  • Carbohydrates: 20.6 g
  • Protein: 9.5 g
  • Cholesterol: 82.1 mg

Keywords: chowder, soup, potato, seafood, New England, bacon, clam, clam chowder

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