American Bacon Clams North American Pork Seafood Soup

New England Clam Chowder

New England Clam Chowder -
Written by Kate thecook

New England clam chowder is a superb dish that warms you on those chilly evenings. Strangely, it is also perfect for a lovely warm day as well.  It is also referred to by some as Boston Clam Chowder. There are two main type of clam chowder – Manhattan is basically a vegetable soup with clams, and New England is clams and potatoes in a cream base. There are two types of clam chowder. Manhattan clam chowder has a tangy tomato base and New England clam chowder is made with cream.  Served with fresh home made bread for a superb meal that is fast, aromatic and full of flavour.

New England Clam Chowder -

New England Clam Chowder

A superb dish that is welcoming any time of the year.
4.73 from 36 votes
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Course: Main Dish, Soup
Cuisine: American
Keyword: Seafood, Soup
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 291kcal



  • Separate the soft part of the clams (stomach) from the hard part surrounding it.
  • Finely chop the hard part and set aside, and slice each soft part in two and reserve separately.
  • Strain the clam liquor through two layers of cheesecloth and set aside.
  • In a large soup pot saute the salt pork over low heat until crisp and they have rendered all their fat.
  • Remove and reserve.
  • Add the onions to the fat remaining in the pot and cook over moderate heat for about 5 minutes, until they are translucent but not brown.
  • Stir in the reserved clam liquor, the finely chopped fresh clams, the milk, and the potatoes.
  • Cover and simmer 10 to 15 minutes, until the potatoes are tender.
  • Stir in the reserved soft parts of the clams, the reserved salt pork or bacon, and the cream, and simmer for an additional 3 minutes.
  • Adjust the seasoning with salt and pepper.
  • Allow to rest off heat for one to two hours, then reheat immediately before serving.
  • Ladle into warm bowls, and place a teaspoon (5 ml) of butter on top of each serving.


Try leaving the chowder to reach room temperature as this does increase the taste of the chowder - or even refridgerate overnight.


Sodium: 246mg | Sugar: 6g | Fiber: 1g | Potassium: 275mg | Cholesterol: 64mg | Calories: 291kcal | Monounsaturated Fat: 9g | Polyunsaturated Fat: 2g | Saturated Fat: 13g | Fat: 26g | Protein: 6g | Carbohydrates: 10g