Go Back
bowl of clam chowder

New England Clam Chowder

A hearty chowder with lots of flavor! It doesn't take long to make a pot of this New England clam chowder to feed a crowd.
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Servings 12


  • 1 stock pot or large saucepan
  • 1 whisk
  • 1 large spoon or ladle


  • 1/2 lb good bacon, chopped or use real bacon bits (1 cup)
  • 1 large yellow onion, peeled and chopped
  • 3-4 stalks celery, chopped
  • 3-4 carrots, chopped
  • 4-5 raw russet potatoes, chopped in bitesize pieces I leave on the skin
  • 1 51 oz can clams use the juice first, add the clams last
  • 1 qt vegetable or seafood stock
  • 2 tsp dried thyme
  • 1 tsp Old Bay seasoning
  • 1 -2 bay leaf
  • 1/2 gallon half and half can substitute whole or low fat milk
  • 1/2 cup all-purpose flour


  • Over medium heat, cook the chopped bacon until it's almost crisp.
  • Add the onion, celery, carrot, and potato to the bacon. Stir and cook for about 2 minutes.
  • Pour the juice from the clams over the veggies and bacon.
  • Add the stock and the seasonings to the pot, and boil gently until the potatoes are tender.
  • Whisk the flour into 2 cups of half and half. Add to the pot, and stir until the liquid thickens.
  • Stir in the remaining half and half, add the clams, and bring to a simmer.