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new-england-clam-chowder recipe
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New England Clam Chowder
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 
Rich, thick and creamy - just how New England clam chowder made from scratch was meant to be. Easy to make at home and healthier than the restaurant version.
Course: Soup
Cuisine: American
Servings: 6
Calories: 326 kcal
Author: Vicky Berman
Ingredients
  • 2 tablespoons bacon grease reserved from 4 pieces of fried bacon
  • 1/2 cup chopped onion
  • 1 pound russet potatoes diced (1-2 potatoes)
  • 1 tablespoon flour use gluten free flour for gluten free version
  • 2 10 oz cans of clams
  • 8 oz bottle of clam juice
  • 1 cup half and half
  • 1 cup heavy cream
  • salt and pepper to taste
Instructions
  1. Heat bacon grease and fry onions until translucent.
  2. Add the potato and fry until potato covered in bacon fat then add flour and mix until potato and onion are coated.
  3. Pour in clam juice and bring to a boil (keep stirring to make sure potatoes and onion don't stick to pan). After mixtures comes to a boil simmer covered for 20 minutes or until potatoes are soft.
  4. Mix together half and half and heavy cream and add to the pot along with the clams.
  5. Stir and heat until hot (do not let the soup come to a boil)
  6. Season to taste with salt and black pepper.
Recipe Notes

Recipe adapted from
Cooking for Engineers

Nutrition Facts
New England Clam Chowder
Amount Per Serving
Calories 326 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 13g81%
Cholesterol 76mg25%
Sodium 230mg10%
Potassium 450mg13%
Carbohydrates 23g8%
Fiber 1g4%
Sugar 2g2%
Protein 5g10%
Vitamin A 810IU16%
Vitamin C 7.8mg9%
Calcium 87mg9%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.