Easy New England Clam Chowder

Total Time
Prep 15 mins
Cook 45 mins

Easy to put together

Ingredients Nutrition


  1. Cook bacon in medium saucepan over medium heat until crisp; drain.
  2. Reserve 2 tablespoons bacon fat.
  3. Return bacon fat to saucepan.
  4. Add potatoes, carrot, onion and celery.
  5. Cook, stirring frequently, for 6 to 7 minutes or until potatoes are tender.
  6. Combine evaporated milk and flour in small bowl until blended; add to potato mixture.
  7. Stir in clams with juice, milk, water, salt, bacon, Worcestershire sauce and pepper.
  8. Reduce heat to medium-low; cook, stirring frequently, for 15 to 20 minutes or until creamy and slightly thick.
Most Helpful

1 5

this was horrible!! ended up throwing away the whole pot!!

5 5

This soup tasted GREAT and couldn't be easier. Although, I cheated big time because I came home late from my daughters game and didn't have alot of time to get dinner on the table. I used Hormel crumbled bacon, 1 can of diced potatoes, no carrots and celery salt. Next time I will use all the correct ingredients to see how different it is. Thanks Tish for a great recipe!

5 5

Tish, this is terrific! It's so thick and flavorful. I added the water and clam juice in the beginning to cook/soften the vegetables in. I used 3 tbsp of cornstarch in place of the flour, simply because it dissolves better in cold milk. Thanx for a great new clam chowder recipe!