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New England Clam Chowder

New England Clam Chowder

Prep time 5 minutes
Cook time 25 minutes
Makes 8 servings


  • 4 slices thick-cut bacon
  • 1 lb red potatoes
  • 2 (8-oz) containers diced celery and onions
  • 5 Tbsps all-purpose flour
  • 1 qt low-sodium chicken broth
  • 2 (8-oz) bottles clam juice
  • 1 (16-oz) container chopped fresh sea clams
  • 1 cup half & half or cream
  • 3 Tbsps finely chopped parsley


1. Finely chop the bacon. In a large pot, cook bacon on medium-high 6–8 minutes, until crisp, stirring often. With slotted spoon, transfer bacon to a small bowl.

2. While bacon cooks, chop the potatoes. Add to a medium bowl and cover with cold water.

3. To pot, add the celery and onions. Reduce heat to medium. Season with salt. Cook 6 minutes, stirring and scraping up browned bits. Sprinkle the flour over vegetables and cook 1 minutes, stirring often.

4. Gradually stir in the broth and clam juice, scraping up any flour stuck on bottom of pot. Drain potatoes and add to pot. Partially cover and heat to a boil on high. Reduce heat and simmer 10 minutes, stirring occasionally, until potatoes are tender.

5. Add the clams and half & half. Cook 1 minutes Season with salt and pepper. Remove from heat. Stir in bacon and parsley.