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Traditional New England Clam Chowder

 Traditional New England Clam Chowder
I left a cruise ship with a great souvenir...the recipe for this splendid chowder! It's a traditional soup that stands the test of time. —Agnes Ward, Stratford, Ontario
7 ServingsPrep: 40 min. Cook: 15 min.


  • 12 fresh cherrystone clams
  • 3 cups cold water
  • 2 bacon strips, diced
  • 1 small onion, chopped
  • 2 medium potatoes, peeled and finely chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1/2 cup half-and-half cream


  • Tap clams; discard any that do not close. Place clams and water in a
  • large saucepan. Bring to a boil. Reduce heat; cover and simmer for
  • 5-6 minutes or until clams open.
  • Remove meat from clams; chop meat and set aside. Strain liquid
  • through a cheesecloth-lined colander; set aside.
  • In a large saucepan, cook bacon over medium heat until crisp. Using a
  • slotted spoon, remove to paper towels. Saute onion in drippings
  • until tender.
  • Return bacon to the pan; add clam meat and reserved liquid. Stir in
  • the potatoes, salt and pepper. Bring to a boil. Reduce heat; cover

2 of 2

Traditional New England Clam Chowder (continued)

Directions (continued)

  • and simmer for 10-12 minutes or until potatoes are tender.
  • Combine flour and milk until smooth; gradually stir into soup. Bring
  • to a boil; cook and stir for 2 minutes or until thickened. Gradually
  • stir in cream; heat through (do not boil). Yield: 7 servings.
Nutritional Facts: 1 cup equals 138 calories, 6 g fat (3 g saturated fat), 24 mg cholesterol, 175 mg sodium, 14 g carbohydrate, 1 g fiber, 6 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1/2 fat.