New England Clam Chowder Heaven

Pat Rota 2

This is the New England chowder of your dreams. Easy to make and delicious. You can cut calories by using milk instead of the 1/2 & 1/2. You can use flour instead of the dry leek soup mix as a thickening agent or make this gluten free by omiting the dry leek soup mix and using cornstarch as a thickening agent. Substituting with milk and flour or cornstarch also lowers the cost.

Modified from: The Ultimate New England Clam Chowder

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Serving size has been adjusted!

Original recipe yields 8 servings



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  1. Place bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, potatoes and carrots and cook 5 minutes. Stir in clam juice from both cans, and season pepper. Bring to a boil, reduce heat to simmer and cook covered for 10 - 15 minutes, or until potatoes are fork tender. Add knorr soup mix and stir until there are no lumps of soup mix remaining. Add bacon and butter if desired. Pour in half-and-half, Bring to a simmer, stirring constantly. Add clams and cook for about 5 minutes, or until heated through. Do not allow to boil a second time.
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