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New England Clam Chowder

from the video 7 Recipes For Seafood Lovers ▶︎

by Jordan Kenna


for 6 servings

  • 4 oz (115 g) bacon, 4 slices, chopped
  • 2 cups (300 g) onion, diced
  • 1 cup (225 g) celery, diced
  • 1 cup (125 g) carrot, diced
  • ⅓ cup (40 g) all-purpose flour
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 4 cans minced clam, with juice
  • 1 ½ cups (350 mL) chicken stock
  • 2 potatoes, peeled and cubed
  • 2 cups (480 mL) heavy cream
  • 1 bay leaf
  • oyster cracker, for garnish


  1. Place a fine mesh strainer over a medium bowl and strain the 4 cans of minced clams, separating the meat from the juices.
  2. Using a 6-quart dutch oven or pot of similar size, fry bacon over medium-high heat until fat renders and the edges begin to crisp.
  3. Add onion and sauté until softened and translucent, about 3 to 5 minutes.
  4. Reduce heat to low and add carrots, celery and flour, stirring constantly for 3-5 minutes to avoid lumps.
  5. Add black pepper, thyme, reserved clam juices, chicken stock, diced potatoes, and bay leaf. Stir to incorporate, then cover and bring to a boil.
  6. Reduce heat to a simmer and let cook until potatoes are tender, about 15 to 20 minutes.
  7. Remove bay leaf and add cream. Allow chowder to simmer for an additional 10-20 minutes until soup has thickened to an appropriate consistency.
  8. Add in reserved clam meat and cook for an additional 2-4 minutes.
  9. Remove from heat and serve with oyster crackers
  10. Enjoy!
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