New England Clam Chowder

new england clam chowder

new england clam chowder

New England Clam Chowder is one of the most popular soups in the US! 


  • 3 (6.5 ounce) cans minced clams
  • 1 cup minced onion
  • 1 cup diced celery
  • 2 cups cubed potatoes
  • 3/4 cup butter
  • 3/4 cup all-purpose flour
  • 1 quart half-and-half cream
  • 2 wine vinegar
  • 1 1/2 tsp. sea salt
  • ground black pepper to taste
  • 1 tsp. rosemary and thyme
  • 1 tbsp. fresh chopped parsley
  • 3 pieces cooked and chopped bacon.


  1. Drain juice from clams into a large skillet over the onions, celery, potatoes and herbs.
  2. Add water to cover, and cook over medium heat until tender.
  3. In a large, heavy saucepan, melt the butter over medium heat.
  4. Whisk in flour until smooth.
  5. Whisk in cream and stir constantly until thick and smooth.
  6. Stir in vegetables and clam juice.
  7. Heat through, but be sure not to boil.
  8. Stir in clams just before serving.
  9. When clams are heated through, stir in vinegar, and season with salt and pepper.

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