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    You are in: Home / Recipes / New England Easy Clam Chowder Recipe
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    New England Easy Clam Chowder

    New England Easy Clam Chowder. Photo by Baby Kato

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Trisha W's Note:

    My friend gave me this recipe when we lived in Maine. Be sure and eat it with some good sour dough bread - maybe even inside a bread bowl (like they serve in CA).

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    Units: US | Metric


    1. 1
      Drain clam juice and set aside.
    2. 2
      Fry bacon and when half done put onions in fat and then add potatoes for a few minutes to absorb flavor of the bacon fat and saute briefly and gently.
    3. 3
      Put those ingredients in a pan with the clam juice, salt, pepper and water and simmer until the potatoes and onions are done.
    4. 4
      Add the clams and the milks and heat until heated through (do not boil).

    Ratings & Reviews:

    • on February 15, 2012


      What a beautiful chowder Trisha. Made exactly as written using the heavy cream option. My sister in law was visiting from New Brunswick and brought us some home jared clams, which I mixed with baby clams for a memorable treat. This recipe is very similar to the one that my dh grew up with so needless to say it was a hugh hit. Quick and easy to make, dinner was on the table in no time at all. Thanks for sharing a recipe that I will make again.

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    • on June 13, 2010


      Delicious and soooo easy!

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    • on January 04, 2009


      Wonderful soup. Will make again.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for New England Easy Clam Chowder

    Serving Size: 1 (669 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 555.6
    Calories from Fat 135
    Total Fat 15.0 g
    Saturated Fat 7.1 g
    Cholesterol 89.5 mg
    Sodium 1207.1 mg
    Total Carbohydrate 66.3 g
    Dietary Fiber 6.3 g
    Sugars 3.2 g
    Protein 38.6 g

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