Piping Hot New England Clam Chowder

Piping Hot New England Clam Chowder


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Make your own simple and delicious New England clam chowder and be amazed! This creamy chowder is dressed up with savory bacon and fresh thyme for ultimate flavor.

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Time needed

40 min cooking

Serving Size / Yield

4 servings


  • 2 (6 oz.) cans minced clams, with juice
  • 2 T. butter
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2-4 slices bacon, chopped
  • ½ tsp. fresh thyme
  • 3 T. flour
  • 2 C. clam juice
  • 1 lb. russet potatoes, peeled and cubed
  • 1/3 C. cream
  • Salt and pepper to taste

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In a pot, melt butter and cook onion and bacon until onion has softened, about 6 to 8 minutes. Add in garlic and thyme, cook until fragrant, and whisk in flour. Drain clams and add their juice along with your 2 cups of clam juice into the pot. Stir well, bring to a boil, reduce heat, add potatoes, and simmer for 15 to 20 minutes until tender. Mix in cream and clams, season with salt and pepper, and simmer for a few more minutes.

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