New England Clam Chowder

Prep Time30 minutes
Cook Time1 hour
Course: Soup
Keyword: chowder, clam chowder, New England clam chowder


  • 6 strips thick-cut bacon
  • 2 Tbsp butter
  • 1 medium yellow onion diced
  • 3 ribs celery diced
  • 2 carrots diced
  • 3 cloves garlic minced
  • 1 Tbsp Sriracha hot sauce or ½ tsp tabasco sauce
  • 1 Tbsp Worcestershire sauce
  • 1/3 cup flour or flour substitute
  • 2 cup chicken broth
  • 3 cups Half and Half
  • clam juice add to taste
  • 1 bay leaf
  • 2 lbs. potatoes diced
  • 3 6.5 oz. cans chopped clams juices reserved
  • 1/2 tsp Old Bay Seasoning
  • ½ tsp dried oregano
  • 1/2 tsp dried parsley
  • ¼ tsp dried thyme
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1/8 teaspoon smoked paprika
  • fresh parsley for serving
  • cracked pepper for serving


  • Dice the bacon and cook in a 5-quart soup pot slowly over medium heat, stirring frequently. Once the bacon is cooked, set aside on a paper towel lined plate. Keep the bacon drippings in the pot.
    6 strips thick-cut bacon
  • Add butter to reserved bacon drippings. Add the diced onions, celery, and carrots. Toss to coat and soften for 5-6 minutes.
    1 medium yellow onion, 3 ribs celery, 2 carrots, 2 Tbsp butter
  • Add the garlic, hot sauce, Worcestershire sauce, and seasonings. Cook for 1 minute.
    3 cloves garlic, 1 Tbsp Sriracha hot sauce, 1 Tbsp Worcestershire sauce, 1/2 tsp Old Bay Seasoning, ½ tsp dried oregano, 1/2 tsp dried parsley, ¼ tsp dried thyme, 1/4 tsp salt, 1/8 teaspoon smoked paprika, 1/8 tsp pepper
  • Add the flour and cook for 2 minutes stirring continuously.
    1/3 cup flour or flour substitute
  • Add the chicken broth slowly, stirring continuously, to deglaze the pot. Add the half and half in the same manner.
    2 cup chicken broth, 3 cups Half and Half
  • Add the bay leaf and juice from the canned clams , but don’t add the clams yet.
    clam juice, 1 bay leaf
  • Bring the soup to just boiling, then reduce to a simmer. Simmer for 20 minutes, partially covered, stirring occasionally.
  • Peel and dice the potatoes and add them to the soup. Bring temperature back to a just under a boil and let the potatoes cook through for 20-25 minutes, until fork tender. Reduce heat to low.
    2 lbs. potatoes
  • Add the clams and let them heat through, about 5 minutes. Remove bay leaf.
    3 6.5 oz. cans chopped clams
  • Ladle soup into serving bowls and garnish with rough-chopped parsley, freshly cracked pepper, and chopped bacon. Serve with a crusty bread.
    fresh parsley, cracked pepper


  • Clams: I used minced clams for this recipe and rinse in a colander and pick through before adding to the soup as I find that it removes any residual sand from the clams.
  • Potatoes: I use russet potatoes for this recipe and cook just long enough to make them soft, but still retain their cubed shape.
  • Flour: The soup can easily be made gluten-free by adding a flour substitute such as a casava flour.
  • Clam juice, Worcestershire sauce and hot sauce: Each can be adjusted to suit your tastes. If adding additional amounts, do so in small quantities. You can also substitute soy sauce for Worcestershire sauce.

Pin It on Pinterest

Share This