New England Clam Chowder

  • Preparation 20 MIN
    Cooking 35 MIN
  • Servings 4



  1. In a large saucepan, brown the bacon in the oil until crisp. Remove the bacon with a slotted spoon. Set aside on paper towel.
  2. In the same saucepan, soften the onion and garlic in the bacon fat until the onion is translucent. Season with salt and pepper. Sprinkle in the flour and cook for 1 minute, stirring constantly. Add the clam juice and bring to a boil, stirring constantly.
  3. Add the water and potatoes and bring to boil. Simmer for about 20 minutes or until the potatoes are tender. Add the clams and cream and simmer for 2 to 3 minutes. Adjust the seasoning. Garnish with bacon and serve with toasted bread. 


Traditionally thickened with salted crackers, we rather use flour in our New England clam chowder.

Unlike the Manhattan chowder, New England chowder doesn’t include tomatoes. In the 30's, tomatoes were even declared prohibited in chowders in the state of Maine. However, it often includes corn and/or herbs.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 485  
Total Fat 25 g  
Saturated Fat 10 g  
Sodium (salt) 915 mg  
Carbohydrates 36 g  
Fibre 3 g  
Protein 28 g