My Favorite New England Clam Chowder

Total Time
Prep 20 mins
Cook 35 mins

This fabulous, tasty chowder has classic easty-to-find ingredients and is a cinch to make! If you enjoy clam chowder (or never had it before)- and try this simple recipe- I am sure this will be a winner for you. It sure is at my home!

Ingredients Nutrition


  1. Brown the bacon until crisp in a thick-bottomed soup pot.
  2. Pour off half the fat.
  3. Add the onions and celery with a splash of water and saute for a few minutes until soft.
  4. Add the white wine, cream, milk, and the juice/nectar.
  5. Add bay leaves, thyme, and the diced potatoes.
  6. Bring the mixture to a SLOW simmer.
  7. Continue simmering for 15-20 minutes or until potatoes are softened and the chowder has thickened.
  8. Add the reserved clam meat, evaporated milk and parsley.
  9. Bring back to a slow simmer.
  10. Taste the chowder and add enough salt and pepper to season it.
  11. Serve with your favorite crusty rolls or biscuits!
  12. Hint- This chowder can be made a day or two in advance and reheated prior to serving. Its flavor actually benefits from resting in the refrigerator overnight.
Most Helpful

A great and tasty clam chowder. I only made 1/2 of the recipe for a lunch. I added some extra onion and only went with 1/4 cup of wine. Prepared as a participant of the Aus/NZ Swap #38 March 2010.

Seasoned Cook March 17, 2010

I made this according to the directions, but it just didn't come out well for me. I think there was too much thyme for us. Thank you for sharing though.

Chris Reynolds October 19, 2009

I pretty much followed this recipe down the line, with one exception ~ I cut the amount of bacon back to 4 slices ('cause that's what I usually do, either cut back on the bacon or eliminate it)! STILL, the taste of this clam chowder is really great, & I'm willing to add the recipe to my soup book! Thanks so much! [Made & reviewed as a bonus tag for one of my invitees to AUS/NZ Recipe Swap #14, Mar 08]

Sydney Mike March 08, 2008