New England Clam Chowder II

New England Clam Chowder II

148
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"Minced clams with potatoes and onion simmered in a broth of clam juice and half-and-half. A great, hearty soup to start a meal off with, or can even be a meal in itself."
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Ingredients

50 m servings 526 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 526 kcal
  • 26%
  • Fat:
  • 30.8 g
  • 47%
  • Carbs:
  • 47.2g
  • 15%
  • Protein:
  • 16.3 g
  • 33%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 763 mg
  • 31%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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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 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.
  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.)

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

148
  1. 170 Ratings

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Most helpful positive review

This is a great recipe for when you're craving clam chowder, and don't want to wait. Here in Rhode Island, we have an abundance of clams, so I make this one often, using quahogs that my boys di...

Most helpful critical review

For clam chowder this gets 3 stars. I followed this recipe exactly as is - it's a very good potato soup, but there isn't much clam chowder to it at all. My son and husband both liked it, but b...

This is a great recipe for when you're craving clam chowder, and don't want to wait. Here in Rhode Island, we have an abundance of clams, so I make this one often, using quahogs that my boys di...

This soup is outstanding. I was able to cut a lot of fat from the recipe with the following changes, and no loss of flavor: drain most of the bacon fat, there is still enough in the pan to cook ...

Really good recipe. Only reason I didn't give it 5 is I will make a couple of changes next time. I will add celery when cooking the onions & potatoes. Also I will not drain the clams and mayb...

This is probably one of the best clam chowders i have had - if not the best. I always make a double batch as my family loves it just as much as I do. I did make some alterations, however. I...

I saved the crumbled bacon and added it to the soup just before serving--this recipe was wonderful. I used 3 cups of half and half and instead of canned clams, used the crab from the foil packe...

This was very easy and quick to make, and really delicious! I didnt' drain the clams, though (no instructions to do so) so the soup got a little thin, and I had to thicken it. Next time, I'll dr...

Also great with other varieties of seafood such as oysters, crab meat, and scallops.

This was pretty good. I do prefer my chowder much thicker and this turned out more like soup. Will use more flour next time. I need to keep looking for a good brand of canned clams. Tried tw...

Delicious and comforting, especially on the days when winter swirls about us here. I don't care for the flavor of canned clams as I feel I can taste the tinniness, but we are fortunate enough t...