Micki's New England Clam Chowder

Made  times
Susan Korthase 1

Bottled clam juice is the secret ingredient for this extra-flavorful chowder. Otherwise, this is a fairly standard chowder recipe with lots of potatoes, bacon, and onions.

Modified from: New England Clam Chowder II

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Serving size has been adjusted!

Original recipe yields 4 servings



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  1. In a large saucepan over medium high heat, fry the bacon until crisp, about 10 minutes. Drain on paper towels, reserving the bacon fat in the pan. Crumble the bacon and set aside.
  2. In the same saucepan with the bacon fat, saute the onion and potatoes for 3 to 5 minutes. Sprinkle with the flour and stir well to coat (making a roux).
  3. Pour in the clam juice, bring to a boil, reduce heat to low and simmer for about 15 minutes, or until potatoes are tender.
  4. Add the half-and-half and minced clams and season with salt and pepper to taste. Finally, whisk in the heavy cream, if desired. Allow to heat through, about 5 minutes. Garnish with the parsley and crumbled bacon. (Note: Do not boil if adding cream.)