Clam juice and half-and-half are cooked in a broth with potatoes, onion, and minced clams. A delicious, hearty soup that may either be the beginning of a meal or a dinner on its own.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 slices bacon
- ½ cup chopped onion
- 4 potatoes, peeled and cubed
- 1 tablespoon all-purpose flour
- 1 cup bottled clam juice
- 1 cup half-and-half
- 2 (6 ounce) cans minced clams
- salt and pepper to taste
- ½ cup heavy cream (Optional)
- 2 tablespoons chopped fresh parsley
Instructions
- In a large saucepan over medium high heat, fry the bacon until crisp, about 10 minutes. Drain on paper towels, reserving the bacon fat in the pan, crumble and set aside.
- In the same saucepan with the bacon fat, saute the onion and potatoes for 3 to 5 minutes. Sprinkle with the flour and stir well to coat.
- Pour in the clam juice, bring to a boil, reduce heat to low and simmer for about 15 minutes, or until potatoes are tender.
- Add the half-and-half and minced clams and season with salt and pepper to taste. Finally, whisk in the heavy cream, if desired. Allow to heat through, about 5 minutes. Garnish with the parsley and crumbled bacon. (Note: Do not boil if adding cream.)
- Please note the differences in ingredient amounts when using the magazine version of this recipe.
Nutrition Facts
| Calories | 526 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 98 mg |
| Dietary Fiber | 5 g |
| Protein | 16 g |
| Saturated Fat | 16 g |
| Sodium | 763 mg |
| Sugars | 3 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
I used half minced clams and half whole clams.
First time making this recipe. My wife does not eat meat, so could not use the bacon grease (used a bit of butter and oil instead) to sauté onion and potato with flour mixture. I cut a few too many potatoes, so had to use a bit more flour, and when boiling used one jar of clam juice and 1 1/2 jars (same bottle) water. I used 1 cup 1/2 & 1/2, 1/2 cup skim milk (ran out of 1/2 & 1/2) and one full cup of heavy cream. I also used four, instead of two cans of minced clams. Excellent consistency, just how we like it – thick, but still soup/chowder. Very happy with this recipe.
No
Due to company size: Doubled the potatoes, half & half and whipping cream. Transferred to a slow cooker to cook/keep warm until guests arrived. An hour in, pulled a few extra TBLS “broth” and mixed some cornstarch and stirred in to thicken a bit. It was a hit! Added to my favorites. Thank you!!
Love this recipe! Did add more potatoes and clams. Also, threw in some celery. What a delicious end result.
Simple & Delicious!
WOW WOW WOW!!! This was so yummy.
Looks wonderful it looks absolutely wonderful it tastes good but it’s missing something I don’t know what it is but it’s missing something I followed it by the book.
This was great soup! I think I’ll use less clam juice next time and bigger clam pcs. But we loved it!
Made a diabetic-friendly (low carbohydrate) version by using a few substitutes, but kept to the cooking method prescribed. Subbed in diced cauliflower & turnip ( 1/2 & 1/2) mix for potatoes, and left out the flour. Made my own 1/2 & 1/2 using unsweetened almond milk & heavy cream. Used 1 entire yellow onion and a large stalk of diced celery. Used my hand blender wand to purée some of the veggies before adding the 1/2 & 1/2, to thicken the soup (because no flour). This was good soup, but not quite clammy enough for our taste. Next time, and there will be many next times, I’ll use an extra can of clams.
I made this but i made a rough with butter and the 1/2 and 1/2 and used that to thicken up the soup
A very nice chowder! I will definitely make it again! Thanks for sharing!
My husband and I love this recipe. We did tweak it a little. We double the bacon count and cans of minced clams. This recipe is a hit in our home. Thanks!
I liked the chowder but it needs something. I don’t know what.
Had steamed clams and only ate half of them. The rest I put in the food processor and coarsely ground them. Used the broth from cooking the clams. 3/4 white wine and 1/4 clam broth. Didn’t have any potatoes so added a half bag of frozen corn. Usually I do use potatoes, but corn chowder is just as good.other than that I followed the recipe as written except used shallot instead of onion. Maybe because of the fresh clams, it was pretty salty even though I didn’t add any salt when I cooked the clams or when making the chowder. Love chowda, been to many chowder challenges and sampled and rated chowders from restaurants in central. Massachusetts.
I love this recipe I do use more clams than it calls for. I also boil my potatoes separately so that they are softer.
Perfect recipe. No changes. No additions. But…..The heavy cream isn’t reall an “option” if you like your soup thick.
Tasted more like potato chowder and definitely lacked clam flavor. We made this for the Super Bowl (Go Pats!) and was disappointed in the soup
I used 2% milk and added 2 Tbl flour after I cooked the onions in the fat from 3 slices of bacon. Also added 1/2 teas thyme and I used the liquid from two cans of clams. This was very good even without the cream. I will make again.
added to sticks of finally chopped celery. and some fresh time. Oh so good
This was the fastest, easiest New England Clam Chowder I have ever made. Rich, creamy and o so yummy on a cold rainy night