New England Clam Chowder

New England Clam Chowder

Clam chowder is one of my favorites and is easy to make at home! The consistency of this recipe is a slightly thickened broth, which I prefer to the very thick chowders.



  1. 4 slices bacon
  2. 2 Tbsp butter
  3. 2 celery ribs
  4. 1 large carrot
  5. 2 leeks, white and light green
  6. 2 russet potatoes
  7. 1 ear sweet corn
  8. 2 (8 oz) bottles clam juice
  9. 3 (6.5 oz) cans chopped clams
  10. 3 Tbsp flour
  11. 1 cup heavy cream
  12. 1 tsp chopped fresh thyme
  13. 2 Tbsp chopped fresh parsley
  14. 2 bay leaves
  15. to taste black pepper, cayenne pepper and salt


  1. Add Photo

    Cut root and dark green from leeks. Cut in half lengthwise and thinly slice. Add to large bowl of cold water. Swish around to clean out the dirt and sand. Remove from water with slotted spoon.

  2. Change

    Chop celery and carrot into fine dice. Cut corn from cob. Peel and chop potatoes into small 1/2" dice. Put potatoes in cold water until ready to use.

  3. Add Photo

    Add bacon to pot and cook on med-low until crisp. Remove for later garnish and save drippings in pot.

  4. Add Photo

    To the bacon grease add butter, leeks, carrots and celery. Cook until soft - about 10 minutes.

  5. Add Photo

    Add flour and cook 1-2 minutes. Add clam juice and liquid from strained clams. Turn heat to medium and bring to boil.

  6. Add Photo

    Add potatoes, corn, bay leaves, thyme, parsley, black pepper and cayenne pepper. I did not add salt because the bacon, clam juice and clams had sufficient salt. Taste and add salt if needed.

  7. Add Photo

    When potatoes are fork tender, turn heat back to med-low. Add clams and heavy cream. Heat 5-10 minutes. Remove bay leaves before serving.

  8. Add Photo

    Serve with reserved bacon for garnish. Enjoy!

Add Step



Be inspired by people who have cooked this recipe

Have you cooked this recipe?

Share your version with a Cooksnap photo

Share your Cooksnap

Related keywords