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New England Clam Chowder

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New England Clam Chowder
Submitted by:
Makes: 8 servings adjust
This clam chowder is the best I have ever tasted and has become a Christmas Eve tradition in my house.

NOTE: This soup tastes so much better when the flavors have had a chance to meld. I usually make it a day or two ahead.



  • 4 strips Bacon

Step 1

Cook bacon in a large skillet until crispy. Remove bacon from pan and allow to drain on paper towel. Do not drain drippings.


  • 1 12 cups Onion, chopped small
  • 1 12 cups Celery, chopped small

Step 2

Add onions and celery to the pan with the drippings and saute until onion is translucent.


  • 51 ounces Canned Chopped Clams, cora brand, can substitute 5 (6.5 oz) regular size cans but will need to buy additional clam juice

Step 3

Drain the juice from the canned clams into the pan with the onions and celery. Set clams aside for later. Cover pan and cook over medium heat until onion and celery are soft.


  • 6 Yukon Gold Potatoes, or enough to make 4 cups cubed

Step 4

Peel potatoes and cut into bite-sized pieces. Add potatoes to pan adding additional water if necessary to cover potatoes. Can also use more potatoes if desired. Cover pan and cook over medium heat until potatoes are fork tender.


  • 2 cups Half and Half
  • 2 cups Milk, 1% is fine

Step 5

While the potatoes are cooking, start the cream sauce: Heat the Half and Half and milk in the microwave until warm. I use a 4-cup pyrex measuring cup for this.


  • 34 cup Unsalted Butter
  • 34 cup All-Purpose Flour

Step 6

In a large, heavy dutch oven, melt the butter over medium heat. Whisk in flour until smooth. Allow this mixture to cook for a couple minutes while stirring to get rid of the raw flour taste.

Step 7

Whisk the warmed cream/milk into the flour/butter mixture. Stir constantly until smooth, thick and bubbles start to form, taking care to not let it scorch on the bottom.

Step 8

Stir in vegetable and clam juice mixture. Heat through, but do not boil.

Step 9

Add as much of the drained clams from Step 3 as you want to the dutch oven. I use about 1/2 of the can and then freeze the rest for another use. Allow clams to heat through. Don't cook too long or the clams will get tough.


  • 2 tablespoons Red Wine Vinegar
  • 1 teaspoon Kosher Salt
  • Black Pepper, to taste

Step 10

When clams have heated through, stir in the red wine vinegar, salt and pepper. Taste and correct seasoning if necessary.

Step 11

Crumble the reserved bacon into the pot and stir to combine.

Step 12

Serve immediately or allow to cool and refrigerate overnight. Reheat to serve.
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