Jasper's New England Clam Chowder

"Jasper White is famous for Chowders. He has published a cookbook of just chowders. This is the pot of chowder served at our house our way, mostly on cold winter nights. It has none of the glue of flour, so is quite good for gluten-intolerant folks."
photo by *Parsley* photo by *Parsley*
photo by *Parsley*
photo by Elainia photo by Elainia
Ready In:




  • Heat 4 to 6 quartsized soup pot, over low heat.
  • Add diced bacon, rendering fat, cook til crisp, with slotted spoon, remove bacon and set aside.
  • Add butter to the bacon drippings in the soup pot, then add diced onions, garlic, celery, thyme and bay leaves. Saute, stirring occasionally with wooden spoon, until onions are softened, not brown, about 10 minutes.
  • Drain the canned clams, saving the liquid into the soup pot. Set the clams aside with the crisp bacon.
  • Add the diced potatoes and bottled clam juice to the soup pot. Total broth should just barely cover the potatoes, if it does not, add a little water. Cover and cook vigoriously about 10 minutes.
  • Mash cooked potatoes with a spoon against side of pot to thicken chowder.
  • Cook 1 to 2 minutes more,uncovered, to release the starch from the potatoes, which causes the chowder to thicken nicely.
  • Remove from heat. Add clams, bacon, and cream.
  • Season and add Parsley. Serve immediately.

Questions & Replies

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  1. Delicious! I love that it uses the starch from the potatoes instead of flour to thicken the base. I used fresh thyme and parsley, and 1/2 and 1/2 instead of heavy cream. It was delicious, but I think next time I would use the heavy cream the recipe calls for.
  2. Really great clam chowder. It's not super thick, but it's got loads of flavor. I made this just as it is written, but added 2 more cans of clams - just my personal preference. I had fresh parsley so I opted for that over the dried. This reheats very well. Thanx!
  3. This is my new favorite Chowder recipe. I followed the recipe closely but had to refrain from the use of a couple items due to allergies but it was still the best I've ever cooked. Using the thick cut style bacon and that nifty starch release idea, instead of flour, this was truly a very busy chowder with every spoonful and amazingly flavorful.
  4. I made two pots of this tonight. The first one I used your spices, the second one I used chipotle powder, allspice a little Worcestershire and thyme. Both were fantastic, I think this was the best chowder I have ever tasted in my life! I love that it wasn't thickened with flour or tons of heavy cream. I used a potato masher to mash up the potatoes a bit since I found the spoon to be tedious.
  5. I made this soup for the first time and followed the recipe. The taste was delicious, but consistency, even tough, it was thick it was not as gluey as it is usually sold everywhere. We loved it!


  1. I use salt pork in place of bacon. My father made a CT broth chowder and that was the fat he used. It's a little more subtle than bacon and I am a bacon fan. Some scallions are also a nice add at the end. The fresh thyme, though, makes this the best chowder I've had.
  2. A little dill is nice in white clam chowder as well as seafood salad.



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