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New England Clam Chowder

Creamy, chunky New England Clam Chowder is the perfect way to warm up on a cold day!
Course Soup
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2
Author Morsels of Life


  • 3 tablespoons unsalted butter
  • 1 stalk celery diced
  • 1 large carrot ends removed and diced
  • 1/2 yellow onion diced
  • 1/4 cup all-purpose flour
  • 2 cups 2% milk
  • 2 small potatoes peeled and cut into small bite-sized cubes
  • Clam meat removed from 1 pound cooked clams (in the shell), rough chopped, reserve juices
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 strips thick cut bacon cooked crispy and crumbled


  1. Heat a large pot over medium heat, and add butter. Once butter is melted add celery, carrots, and onion. Cook until vegetables are soft and onions are translucent, about 8 minutes.
  2. Stir in flour, and cook for 2 minutes. Add milk and clam juice to soup, and mix until there are no lumps. Add potatoes, and increase heat to medium-high heat. Stir frequently until soup comes to a boil. Reduce heat to medium and cook, stirring occasionally, until potatoes are fork tender, 10 to 13 minutes.
  3. Add clam meat, salt, and pepper. Stir to combine. Cook for 2 minutes until clam meat is heated through.
  4. Portion soup into serving bowls, and top with bacon.

Recipe Notes

The original recipes calls for 6.5 ounces clam meat. I had clams in the shell on hand, and used those. Reserve the juices which ever kind of clam meat you use.