Krysie's New England Clam Chowder

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Krysie 0

"A thick, hearty soup made with minced clams, potatoes, onions and clam juice. Bacon adds a smokey flavor; half and half makes it creamy. Served with crusty bread and a salad, this can be a meal in itself."
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50 min 6 servings
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Original recipe yields 6 servings



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  1. In a large saucepan fry the bacon over medium heat until crisp. Drain bacon on paper towels and set aside.
  2. Saute the onion in the bacon fat for about 3 to 5 minutes, until translucent. Sprinkle flour on the onions. Stir well to coat.
  3. Pour in the clam juice and heat until the mixture thickens. Add the potatoes and bacon. Cover, reduce heat to low and simmer for about 15 minutes, or until potatoes are tender.
  4. Add the milk, clams (with their juice) and half and half. Heat through, about 5 minutes, not allowing to boil. Garnish with the chopped parsley.
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