New England Clam Chowder

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Total Time
30 mins
10 mins

A chowder is a thick soup, main ingredients are milk and potatoes, to which other flavours are added. This is a classic version from New England, flavoured with fresh clams. Got this recipe from a friend/chef from a extremely popular restaurant in Singapore.

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  1. Scrub the clams and put into large pa with a splash of water. cook over high heat for 3 - 4 minutes until the clams have opened. Discard any unopened ones. Set aside cooking liquid to cool.
  2. Remove the clams from the shells.
  3. Fry the bacon in a pan until browned and crisp. Remove and drain dry on paper towels, add butter into the pan and melt, add the onion.
  4. Cook for 4 - 5 minutes until softened, and translucent.
  5. Add the thyme and cook briefly before adding the diced potato, reserved clam cooking liquid, milk and bay leaf.
  6. Bring to boil and simmer for 10 mins or until potato is soft.
  7. Add the reserved clams, bacon and cream. Simmer for 2 - 3 mins until heated through. Season to taste.
  8. Transfer to food processor and blend until smooth or push through sieve into a bowl.