New England Clam Chowder Traditional

From McGough's Recipes
Prep Time Cook Time Makes
40 Min 15 Min 7 Servings


  • 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 whole milk
  • 1/2 cup half-and-half cream


  1. 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.
  2. Remove meat from clams; chop meat and set aside. Strain liquid through a cheesecloth-lined colander; set aside.
  3. 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.
  4. 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 and simmer for 10-12 minutes or until potatoes are tender.
  5. 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).

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