New England Clam Chowder

Total Time
Prep 25 mins
Cook 35 mins

Very rich and creamy chowder served at Skipjack's restaurant in Boston, Massachusetts

Ingredients Nutrition


  1. Bring bottled clam juice and potatoes to boil in heavy large saucepan over high heat.
  2. Reduce heat to medium-low; cover and simmer until potatoes are tender, about 10 minutes.
  3. Remove from heat.
  4. Melt butter in heavy large pot over medium heat.
  5. Add bacon and cook until bacon begins to brown, about 8 minutes.
  6. Add onions, celery, garlic and bay leaf and sauté until vegetables soften, about 6 minutes.
  7. Stir in flour and cook 2 minutes (do not allow flour to brown).
  8. Gradually whisk in reserved juices from clams.
  9. Add potato mixture, clams, half and half and hot pepper sauce.
  10. Simmer chowder 5 minutes to blend flavors, stirring frequently.
  11. Season to taste with salt and pepper.
  12. (Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving).
Most Helpful

Very good for a cold winter's night! We loved it! I followed the instructions exactly, but the soup never thickened at all, was very watery (no biggie, but thought I'd mention it). I made the whole recipe & we each had one big bowl. There is plenty left over. Next time, I'll halve the recipe for the two of us. (Meanwhile, we're going to eat it for dinner again tonight!) We had it with salad and sourdough garlic bread - yum!

Kat in Texas December 10, 2002

It was not difficult to make once you get organized. And, boy was this good.

Sue Humphrey March 12, 2002

My husband said this was the best clam chowder he's ever eaten. And he's picky about his clam chowder. Loved the bacon flavor and the clam juice made it full of seafood flavor - more than recipes with just milk! I only used 3 cans of clams and it was plenty. Will definitely make again and again!! Delicious.

Rooibos4me March 06, 2010