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New England Clam Chowder

This is a classic creamy style clam chowder with some bacon and thyme for flavoring.
Prep Time1 hour 25 minutes
Course: Soups
Author: Catherine Christiano


  • 4 ounces thick cut hickory smoked bacon diced
  • 1 1/2 cups yellow onion 1/4" diced
  • 1/4 cup flour
  • 2 cups clam juice preheated
  • 2 cups water preheated
  • 20 ounces canned minced clams reserve juice
  • 3 cups red skinned potatoes unpeeled, 1/2" diced
  • 2 teaspoons thyme
  • 1 bayleaf
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon celery seed
  • 2 tablespoons canola oil
  • 1/4 cup flour
  • 2 cups 2% milk preheated
  • 2 tablespoons chopped parsley


  • Set a 6-qt stock pot on stove, add bacon and brown over medium heat. If substituting a low fat bacon like Canadian bacon, add 1 tablespoon canola oil. Add diced onions and cook until tender and golden. Stir in flour and cook 2 minutes. Gradually add preheated water and clam juice, including reserved clam juice. Stir in potatoes and add thyme, bay leaf, pepper, and celery seed. Cover, bring to a boil, reduce heat and simmer about 20 - 25 minutes until potatoes are tender.
  • Meanwhile, in a separate 1 quart pot heat 2 tablespoons canola oil over medium heat. Stir in 1/4 cup flour and cook about 2 minutes, do not allow flour to brown. Gradually add preheated milk. Use a whisk to eliminate any lumps, continue heating until mixture begins to boil and thickens.
  • To the broth and potato mixture in the stock pot, stir in the minced clams. Cook for 3 minutes. Add milk mixture and stir until uniformly mixed. Remove from heat, add chopped parsley, and serve.