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New England Clam Chowder Recipe

New England Clam Chowder
Source: Doritos



  • 3 (6.5 oz.) cans chopped/minced clams in clam juice
  • 1 (8 oz.) bottle clam juice
  • 6 thick center-cut bacon strips, chopped
  • 1 tablespoon butter
  • 2 stalks celery, finely chopped
  • 1 large onion, chopped
  • 1 1/4 pounds (3 1/2 cups) Russet potatoes, peeled and diced into 1/4-1/2” cubes
  • 3-5 garlic cloves, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/3 cup all-purpose flour
  • 2 cups low sodium chicken broth
  • 2 teaspoons chicken bouillon
  • 2 bay leaves
  • 1/2 tsp EACH dried parsley, dried oregano, salt
  • 1/4 tsp EACH dried thyme, pepper
  • 1 cup heavy cream
  • Oyster crackers
  • Fresh parsley
6 servings


  • Drain clam juice from cans into a measuring cup. Add enough bottled clam juice to equal 2 1/2 cups.  Set aside.
  • In a Dutch oven, cook bacon over medium heat until fat is rendered and slightly brown. Remove half of the bacon with a slotted spoon to a paper towel lined plate. To the remaining bacon and drippings, melt in 1 tablespoon butter over medium heat.
  • Increase heat to medium high and add celery and onion.  Saute for 5-7 minutes or until onions are soft.  Add potatoes, garlic, red pepper flakes (if using) and sauté 30 seconds.  Sprinkle in flour and cook an additional 1 minute.  Stir in chicken broth, reserved 2 ½ cups clam juice, chicken bouillon, bay leaves and all seasonings.  Bring to a boil then reduce to a simmer.  Simmer, uncovered, for 15-20 minutes or until potatoes are very tender.
  • Stir in heavy cream and bring to a simmer to heat through.  Discard bay leaves.  Remove from heat and stir in clams.  Taste and add salt/pepper to taste. (You may or may not need additional salt depending on how salty your clams and bacon are.) For a thinner or less chunky soup stir in additional heavy cream/milk or chicken broth.
  • Top individual servings with reserved bacon and oyster crackers and fresh parsley if desired.



A recipe from Doritos

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