New England Clam Chowder

New England Clam Chowder

This creamy chowder is just right for a blustery winter day. Add a dark bread, cheese and fresh fruit and the menu is suitable for family or guests.

for Supper
4 servings
Time to prepare: 20 minutes
Difficulty: Easy


4 slices bacon, diced
4 green onions, chopped, including tops
4 medium potatoes, pared, diced 1/2 inch
1/2 small green pepper, chopped
2 cups clam juice or water
1 tsp. salt
1/2 tsp. white or black peppercorns
2 cans (6 1/2 oz. each) minced clams, including liquid
1 cup whipping cream


In large heavy saucepan, saute bacon until crisp. Add onions, potatoes and green pepper.

Add clam juice or water. Simmer 15 minutes, covered, until potatoes are tender.

Add salt, white pepper, clams and liquid, and cream. Heat just to simmering. Do not boil or clams will toughen. Serve immediately.


For a vegetable clam chowder, add 1 peeled and sliced carrot and 1 stalk celery, chopped, to potatoes.

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