Taste of the Nation: New England Clam Chowder

Taste of the Nation: New England Clam Chowder

Try this filling, warming and classic clam chowder recipe any day of the week.

By: Adam Easterling

Welcome cool weather in the kitchen by fixing some delicious New England clam chowder — a thick, creamy broth chock full of clams, potatoes, celery, spices and everything else that makes New England chowder special.

All it takes is a quick grocery trip and about forty-five minutes in the kitchen, and you'll have great New England clam chowder for all! 

4 slices bacon, diced
375 mL (1 1/2 cups) celery, chopped
375 mL (1 1/2 cups) onion, chopped
375 mL (1 1/2 cups)water
1000 mL (4 cups) peeled and cubed potatoes
750 mL (3 cups) half-and-half
45 mL (3 tbsp) butter
2 (285 gram /10-ounce) cans minced clams
7 mL (1 1/2 teaspoons salt
Ground black pepper, to taste 



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  1. Place diced bacon in large stockpot over medium-high heat
  2. Cook until almost crisp
  3. Add onions and celery, cook 5 minutes making sure onion and celery don't burn
  4. Stir in water and potatoes
  5. Season with salt and pepper
  6. Bring to a boil and cook uncovered for 15 minutes or until potatoes are fork tender
  7. Pour in half-and-half and add butter
  8. Remove clams from can and reserve liquid
  9. Stir clams and 1/2 of the clam liquid into the soup
  10. Cook for about 5 minutes, or until heated through (do not allow to boil)
  11. Reduce to thicker consistency, remove heat and cool

Garnish with oyster crackers, parsley, small carrot shavings, and enjoy!

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