Bowl of New England Clam Chowder
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New Hampshire Inspired New England Clam Chowder

Enjoy a taste of New England with this delicious clam chowder!
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Soup
Cuisine: American
Servings: 4 servings

Ingredients

  • 4 slices bacon cut into bite sized pieces
  • 1 small onion diced
  • 5 cloves garlic minced
  • 2 ribs celery diced
  • 1 large potato peeled and cut into bite sized pieces
  • 4 6.5oz chopped clams
  • 1.5 cup chicken broth
  • 1 cup heavy cream
  • 2 ea green onions sliced for garnish
  • salt to taste
  • pepper to taste
  • 1 ts chicken bouillon seasoning I used Maggi
  • corn starch to thicken if desired

Instructions

  • Cut bacon into bite sized pieces and brown in a large saucepan or stockpot 
  • Drain cooked bacon on paper towels
  • Cook the onion and garlic in the bacon fat on med heat for 3 minutes stirring occasionally
  • Add the celery and cook another 2 minutes
  • Add potatoes, 1.5 cup chicken broth, 1/2 teaspoon of chicken bouillon granules and bring to the boil
  • Turn down heat to med low, and simmer for around 15 minutes (until potatoes are tender) 
  • Add 1 cup of heavy cream and all the clams (with all their juices) and stir to combine
  • If at this point the chowder is too thin for your liking, add some corn starch (follow directions on your corn starch container as to how to add the corn starch)
  • Season with salt and pepper to taste.  (Go easy on the salt as the chowder will likely be salty due to the bacon and other ingredients)

Notes

Scoop your chowder into some bowls, add bacon bits and green onions on top, and enjoy the taste of New England!!