New England Clam Chowder - Needed

Does anyone have a good New England Clam Chowder recipe? I’m bored with my go-to recipe. I’d like to try something new. Thanks.

BetK :wink:

1/2 lb bacon cut into 1" pieces, fried crisp, reserving 2 T grease.
1 medium onion
8 sm potatoes, peeled and chopped
1 pt fresh clams,cut into eatable pieces ( can used canned as well, reserve liquor with canned.)
2 celery stalks, diced
2 1/2c water
2- 8oz bottles clam juice
salt and pepper to taste
2 c cream
1/3 c flour ( or enough to make med-thick paste)

In a large pan, cook onions in bacon drippings. Add all ingreadients to onions and bacon except cream and flour. Cook until potatoes are tender. Once tender, mix cream and flour , stirring soup add flour mixture to pot. Cook until thickened.

I hope you enjoy this recipe. :slight_smile:

Hi TOconn1970:

This is just what I was looking for. Looks great. Thanks for the post.


Your welcome. I hope you enjoy it. :slight_smile:


Clam Chowder

2 pounds potatoes, diced
64 ounces clam juice
4 pounds freshly cooked or frozen clams, diced
4 ounces salt pork
2 small onions, diced
8 ounces butter
2 ounces flour
32 ounces half-and-half, scalded
Hot pepper sauce
Oyster or Pilot crackers, for garnish

Bring potatoes and clam juice to a boil. Cook until potatoes are done. Add the clams, along with any surplus juice. Cook until tender, careful not to overcook and toughen the clams. Set aside.

Skin the salt pork, dice it, and sauté in a pan. Cook until rendered. Add onions and sauté until translucent. Add butter, melt, and cook slightly. Add flour. If mixture is too loose, add a little more flour. Cook until slightly colored.

Bring clams, juice and potatoes back to boil. Add cooked flour and salt pork mixture. Sauce will thicken, so stir often. Bring to a rolling boil. Add previously heated half-and-half to desired consistency. Season, to taste, with salt, pepper, hot pepper sauce, and Worcestershire sauce.
Serve with Oyster or Pilot crackers.

Servings: 12

Hi Betk… here are a few Clam Chowder recipes for you to try. Hope you enjoy them.

New England Clam Chowder

Prep Time: 20 Minutes
Cook Time: 30 Minutes

Makes: 4 servings

“Bottled clam juice is the secret ingredient for this extra-flavorful chowder. Otherwise, this is a fairly standard chowder recipe with lots of potatoes, bacon, and onions.”


4 slices bacon
1/2 cup chopped onion
4 potatoes, peeled and cubed
1 tablespoon all-purpose flour
1 cup bottled clam juice
1 cup half-and-half
2 (6 ounce) cans minced clams
salt and pepper to taste
1/2 cup heavy cream
2 tablespoons chopped fresh parsley

  1. In a large saucepan over medium high heat, fry the bacon until crisp, about 10 minutes. Drain on paper towels, reserving the bacon fat in the pan, crumble and set aside.

  2. In the same saucepan with the bacon fat, saute the onion and potatoes for 3 to 5 minutes. Sprinkle with the flour and stir well to coat.

  3. Pour in the clam juice, bring to a boil, reduce heat to low and simmer for about 15 minutes, or until potatoes are tender.

  4. Add the half-and-half and minced clams and season with salt and pepper to taste. Finally, whisk in the heavy cream, if desired. Allow to heat through, about 5 minutes. Garnish with the parsley. (Note: Do not boil if adding cream.)

Manhattan Clam Chowder

This is a zesty clam chowder with a tomato juice base, potatoes, green bell pepper, and chopped green onions. If you start with clams that already shucked, you can have this soup ready to eat in less than 30 minutes.

Serves 8 servings
Prep time: 15 minutes
Cook time: 30 minutes


1 pint shucked clams
1 cup tomato and clam juice cocktail
2 potatoes, cleaned and chopped
1 cup chopped green bell pepper
0.25 cup chopped green onions
0.25 teaspoon ground black pepper
1 (14.5 ounce) can Italian-style diced tomatoes

  1. Chop clams, reserving juice; set clams aside. Strain clam juice to remove bits of shell. Measure juice; add enough water to equal 1 1/2 cups liquid.

  2. Combine clam juice mixture, clam-tomato juice cocktail, potatoes, bell peppers, scallions and black pepper in large saucepan; heat to a boil. Reduce heat; cover and simmer for about 15 minutes or until potatoes are just tender.

  3. Stir in the undrained tomatoes and the chopped clams and heat through.

Calories: 65.30
Calories from Fat: N/A
Total Fat: 0.25 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 12.35 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 3.40 g
Vitamin A: N/A
Vitamin C: N/A

Manhattan Clam Chowder II

A real easy and tasty Manhattan Clam Chowder.

Serves 6 servings
Prep time: 15 minutes
Cook time: 35 minutes


2 (6.5 ounce) cans minced clams
1-1/2 cups water
1 (16 ounce) can diced tomatoes
1 cup chopped onion
2 potatoes, peeled and chopped
1/2 cup finely chopped carrots
1 teaspoon salt
ground black pepper to taste
1/2 teaspoon dried thyme

  1. Drain clams and reserve liquid. Add enough water to reserved liquid to make 3 cups of stock.

  2. In a large saucepan pour clam juice and water mixture, undrained tomatoes, onions, potatoes, carrots, salt, pepper and thyme. Cover and simmer for 30 to 35 minutes.

  3. Remove the pan from the heat. Mash the vegetables slightly to thicken the broth. Add clams to the saucepan and heat thoroughly. Serve hot.

Calories: 148.31
Calories from Fat: N/A
Total Fat: 1.27 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 16.52 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 17.70 g
Vitamin A: N/A
Vitamin C: N/A

Manhattan Clam Chowder III


2 bacon slices, cut into 1/2-inch squares
1/3 cup chopped onion
3 tablespoons diced (1/3 inch) green bell pepper
3 tablespoons diced (1/3 inch) celery
2/3 cup diced (1/3 inch) peeled boiling potato (1 small)
1 (8-oz) bottle clam juice
1 cup canned diced tomatoes (8 oz), including juice
1 1/2 dozen small hard-shelled clams (1 1/2 to 2 inches in
  diameter; 2 lb total), scrubbed well
2 tablespoons chopped fresh flat-leaf parsley

Cook bacon in a 2- to 3-quart heavy saucepan over moderate heat,
stirring, until golden, about 5 minutes. Reduce heat to moderately
low, then add onion, bell pepper, and celery and cook, stirring,
until softened, about 5 minutes. Stir in potato, bottled clam juice,
and tomatoes (with juice) and simmer, covered, 10 minutes. Stir in
clams and simmer, covered, stirring occasionally, until clams open
wide, 8 to 10 minutes. (Discard any clams that after 10 minutes have
not opened.) Remove pan from heat.

Remove most of clamshells with tongs, then detach clams and return
them to chowder. (Keep a few in their shells for garnish.) Stir in
parsley and salt and pepper to taste.

Skipjack’s Clam Chowder


Three 8-oz bottles of clam juice
One pound russet potatoes, peeled and cut into 1/2 inch chunks (resist the urge to use Yukon Gold potatoes)
Two tablespoons (1/4 stick) butter
Three slices bacon, finely chopped (I use thick, hammy deli bacon – use six slices of bacon if you’re using the thin, pre-packaged stuff)
Two cups chopped onions (about one large yellow onion)
Three stalks (about 1-1/4 cups) of celery with leaves, chopped
Five garlic cloves, minced
One bay leaf
1/4 cup all-purpose flour
Six 6-1/2 oz cans minced clams, drained, juices reserved (chopped clams are fine – I use minced because hubby doesn’t like large, rubbery clam chunks)
1-1/2 cups half-and-half
One teaspoon hot pepper sauce (we use Tapatío, but you might prefer Tabasco)
Optional: 1/2 teaspoon hickory smoke salt (hard-to-find, but great flavor!)

Bring the bottled clam juice and potatoes to a boil in a medium saucepan over high heat. Reduce heat to medium-low. Cover and simmer until potatoes are tender (about ten minutes). Remove from heat.

Melt butter in heavy large pot over medium heat. Add bacon and cook until bacon begins to brown (about 8-10 minutes). Add onions, celery, garlic, and bay leaf. Sauté until vegetables soften, about six minutes.

Stir in flour and cook two minutes. Do not allow flour to brown.
Gradually whisk in reserved juices from clams. Add potato mixture, calms, half-and-half, hickory smoke salt, and hot pepper sauce. Simmer chowder to blend flavors, stirring frequently.

Season to taste with salt and pepper.

Chowder can be served after as few as ten minutes of simmering, or it can sit on the stove contentedly for hours.

Manhattan Style Clam Chowder IV

A hearty blend of vegetables and clams with a little added spice. This soup is even better the next day.

Serves 12 servings
Prep time: 20 minutes


4 (6.5 ounce) cans minced clams
2 (28 ounce) cans crushed tomatoes
2 (29 ounce) cans diced tomatoes
7 carrots, sliced
1 stalk celery, diced
8 potatoes, cubed
1 red bell pepper, chopped
1 green bell pepper, chopped
1 tablespoon dried oregano
1 tablespoon dried basil
2 tablespoons Worcestershire sauce
3 drops hot pepper sauce
1/2 teaspoon onion powder
salt to taste
ground black pepper to taste

  1. Combine canned tomatoes and clams together with juices in a large stock pot. Stir in oregano, basil, sauces, and onion powder. Simmer for 30 minutes.

  2. Add vegetables, then transfer to a slow cooker, set to med low, and simmer for 2 to 3 hours. Stir occasionally. Salt and pepper to taste, and serve.

Calories: 256.62
Calories from Fat: N/A
Total Fat: 1.74 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 38.68 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 21.56 g
Vitamin A: N/A
Vitamin C: N/A

Hatteras Style Clam Chowder

No cream, but a potful of clam juice in this chowder with potatoes, thyme and bacon.

Serves 8
Prep time: 20 minutes
Cook time: 30 minutes


1 tablespoon vegetable oil
1 large onion, chopped
5 stalks celery, sliced
4 carrots, sliced
4 cups peeled, cubed white potatoes
2 (16 ounce) cans minced clams, with juice
3 quarts clam juice
1 teaspoon dried thyme
0.5 teaspoon ground black pepper
8 slices crisp cooked bacon, crumbled

  1. In a large pot over medium heat, cook onion, celery and carrots in oil until they begin to soften. Stir in potatoes, clams, clam juice, thyme, pepper and bacon. Bring to a boil, then reduce heat and simmer 20 minutes, or until potatoes are tender.

Calories: 267.79
Calories from Fat: N/A
Total Fat: 7.04 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 17.41 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 33.69 g
Vitamin A: N/A
Vitamin C: N/A

I do hope you enjoy these choweder recipes. Do let us know how you made out!

B-man :smiley:

Ignore this post !!!

It was a duplicate that is now incorporated as one, in the above recipe response.

B-man :shock:

Hello B-Man and Kitchen Witch,

Thanks for recipes. I can’t wait to give some of them a try. B-Man, I’m really excited about the Hatteras Style Chowder. You guys always come through for me. I’ll let you know how it is.

BetK :wink:

You are more than welcome Betk…anytime! I’m looking forward to your recipe review(s).

B-man :wink:

Go to lookup Emeril’s Fall River Clam Chowder. Very similar to the recipe someone posted but it uses leeks. Made this one time and was by far the best I have ever had. Actually went to Emeril’s restaurant in Las Vegas and tried it there. Out of this world and not too difficult to make. I did not use any where near the amount of potatoes it called for just winged that.


Thanks for suggestion. I’ll be sure to check it out.