Growing up on the east coast, I was raised on Manhattan Clam Chowder (the red one). It wasn’t until years later I discovered the New England version. The way I see it now is if it has clams it’s gotta be great!

New England Clam Chowder

Recipe by riehlfood.com
5.0 from 1 vote
Course: Appetizers
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 6 slices bacon, cubed

  • 1/2 cup onion, chopped

  • 3 stalks celery

  • 4 cans (6.5 oz each) chopped clams with liquid

  • 2 medium potatoes, diced (1 cup)

  • 1/2 teaspoon salt

  • Dash of pepper

  • 1/4 cup flour

  • 3 cups clam juice

  • 1 cup milk

  • 1 cup cream

Directions

  • In 4-quart dutch oven, cook bacon, onion,and celery over medium heat, stirring occasionally, until bacon is crisp and vegetables are tender.
  • Add flour to make paste.
  • Drain clams. Add clam liquid, clam juice, and milk to pot.
  • Add potatoes and clams. Heat to boiling; reduce heat. Cover and simmer about 15 minutes or until potatoes are tender.
  • Add cream, stirring occasionally, just until hot (do not boil or soup may curdle).

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