4.67 from 3 votes
New England Clam Chowder with Bacon
Prep Time
45 mins
Cook Time
40 mins
Total Time
1 hr 25 mins
A creamy clam chowder with just enough richness.
Course: Main Course, Soup
Cuisine: American
Keyword: clam chowder, new england clam chowder
Servings: 8 as a main dish
Calories: 443 kcal
Author: Cooking with Mamma C
  • 5 cups peeled cubed potatoes (from about 10 medium red potatoes)
  • 2 cups chopped onion (from about 1 1/2 large, white or yellow onions)
  • 6 slices lean center-cut bacon (cut in half)
  • 3 10-ounce cans whole baby clams (drained & rinsed)
  • 2 8-ounce bottles clam juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon dried thyme (crushed)
  • 1 bay leaf
  • 4 cups 1% milk
  • 2 cups whipping cream (not heavy)
  • 1/2 cup all-purpose flour
  • red pepper flakes
  1. Peel potatoes and cut into 1-inch pieces. Peel and chop the onion.
  2. Cut the bacon in half with scissors. Heat a large pot on the stove on medium high and add the bacon, cooking it until it is crisp. (Wash your hands after touching any raw bacon.) Place the cooked bacon on a paper-towel lined plate.
  3. In the same pot with the bacon grease (there should be no more than 2 tablespoons), add the clam juice, potatoes, onions, salt, pepper, Worcestershire sauce, thyme and bay leaf. Place the heat on high and bring the liquid to a boil. Then, lower the heat, cover the pot and let it simmer for 20 minutes, or until the potatoes are tender. (While the potatoes are cooking, you can blot the bacon and cut it into small pieces. Also, drain and rinse the clams.) The potatoes are done when you can easily stick a fork in one. Using a potato masher, mash some of the potatoes, leaving others in chunks.
  4. Whisk milk, cream and flour together until smooth (I use my blender container for easy measuring and pouring.) Add the mixture to the pot and stir. Continue stirring, cooking the soup until it's thickened and bubbly. Stir in the clams. When the pot returns to boiling, reduce the heat and let the chowder cook 2 more minutes. Season with red pepper flakes to taste.
  5. Serve clam chowder in bowls with bacon sprinkled on top and extra red pepper flakes at the table.
Recipe Notes

Draining and rinsing the clams gets rid of unwanted chemicals and excess sodium. Bottled clam juice has no additives and less salt (check the label.)

Nutrition Facts
New England Clam Chowder with Bacon
Amount Per Serving
Calories 443 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 16g100%
Cholesterol 103mg34%
Sodium 800mg35%
Potassium 604mg17%
Carbohydrates 32g11%
Fiber 1g4%
Sugar 10g11%
Protein 12g24%
Vitamin A 1240IU25%
Vitamin C 10.4mg13%
Calcium 212mg21%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.