Easy New England Clam Chowder

Total Time
Prep 30 mins
Cook 30 mins

This recipe was passed down to me from a family friend. My husband doesn't normally like New England Clam Chowder - this is the only version he will eat.

Ingredients Nutrition


  1. Drain juice from canned clams into large stock pot.
  2. Peel potatoes and cut into bite-sized chunks.
  3. Cook potatoes in clam juice (adding a little water to cover, if necessary).
  4. Fry bacon just until done. Add to potatoes and clam juice.
  5. Add clams, chopped onion, milk and chopped parsley.
  6. Thicken with corstarch mixed with water. When thickened, add the real butter, paprika and more parsley for color and taste.
  7. Cook until butter is blended.


Most Helpful

This is a great recipe when you don't want to go to the bother of steaming clams. I decreased the recipe by half and used canned baby clams as they are more tender then the canned, chopped clams in my opinion. I sauteed the onion in the bacon drippings before adding to the pot along with some of the bacon drippings. The bacon drippings add a delightful flavor to the chowder. Instead of adding a little water I used bottled clam juice to cover the potatoes - my preference is clam juice for the additional flavor. Thank you for sharing gmaluvs2cook.

LtlPhyl #2 January 18, 2007

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