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New England Style Clam Chowder

You can tell I love soup! Soup and pasta dishes are my two favoirte things for eating šŸ˜‰

New England Style Clam Chowder


4 slices uncured bacon

1 lb red poatoes (small), scrubbed and chopped small

1/4 cup diced carrots

1/4 cup diced onion (small onion)

1/4 cup diced celery

1 12-ounce can nonfat evaporated milk

1/4 cup all-purpose flour

1 6-ounce cans minced clams

1 1/2 cups dairy milk (lowfat is fine)

1/2 tsp Worcestershire sauce

1/4 tsp fresh ground black pepper


In a deep large saucepan cook the bacon over medium heat till crispy. Remove the bacon and leave 2 tablespoons bacon fat behind. Add the potatoes, carrot, onion and celery and cook till tender (7-10 minutes). Crumble the bacon and add back in.

Dump in the flour and coat the vegetables. Cook the flour for a minute or so, stirring. Add in the canned milk and stir well. Drain the clam juice in, reserving the clams, the other milk and seasonings. Reduce heat to medium low and cook for 15 to 20 minutes, stirring often till thickened slightly.

Add in the clams and heat through. Season to taste with more pepper, fresh diced parsley and salt if desired.


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