Hearty New England Clam Chowder

Hearty New England Clam Chowder


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This surprisingly easy-to-make chowder smothers briny clams and tender potatoes in a creamy broth. To complete this nearly irresistible meal, we've stirred crispy bits of bacon into the rich dish.

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Time needed

15 min preparation + 30 min cooking

Serving Size / Yield

8-10 servings


  • 3 Tbs. Butter, divided
  • 1 Medium Onion, peeled and chopped
  • 2 Celery Stalks, trimmed and chopped
  • 4 C. Red Potatoes, peeled and cubed
  • 1 1/2 tsp. Sea Salt
  • Ground Black Pepper, to taste
  • 3 C. Half-and-Half
  • 2 10 oz. cans Minced Clams
  • 4 slices Bacon, diced

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In a large stockpot over medium-high heat, melt 1 tablespoon of butter. Add the onions and celery, and sauté until tender. Stir in the potatoes along with 1 1/2 cups of water, and season with salt and pepper as needed. Bring chowder to a boil, then reduce heat to low. Let simmer uncovered for 15 minutes or until potatoes are tender. Add the remaining butter and gradually pour in the half-and-half, stirring until thickened. Drain clams, reserving one can's juices. Stir clams and reserved juices into the soup. Continue cooking for 5 minutes or until chowder is heated through, taking care not to let it boil. Place the bacon on a microwaveable plate and warm until crisp. Crumble bacon over chowder and stir until fully incorporated.

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