New England Clam Chowder

New England Clam Chowder

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  • Each serving
  • 130 cal
  • 4g fat (1.5g sat)
  • 30mg chol
  • 830mg sodium
  • 12g carb
  • 1g fiber
  • 5g sugars
  • 12g protein


  • 4 (6-ounce) cans chopped clams
  • 4 slices bacon, chopped
  • 1 cup chopped onions
  • 1 cup chopped celery
  • 2 cloves garlic, minced
  • 1/2 teaspoon chopped fresh thyme
  • 1/4 cup all-purpose flour
  • 2 (8-ounce) bottles clam juice, or more as needed
  • 2 cups whole milk
  • 2 cups cubed potatoes
  • 1 bay leaf
  • 1/2 cup half-and-half
  • 1/4 cup chopped fresh parsley
  • Salt and pepper, to taste


Drain clam juice from chopped clams, reserving juice. Set clams aside.

Cook bacon in a Dutch oven or heavy soup pot over medium heat until just crisp, about 8 minutes. Stir in onions, celery, garlic and thyme. Cook until onions are translucent, 5 to 7 minutes. Stir in flour and cook for 2 minutes. Whisk in reserved clam juice, bottled clam juice and milk. The liquid should have a consistency similar to heavy cream. If it is too thick, add additional clam juice.

Add potatoes and bay leaf and bring to a simmer. Cook until potatoes are tender, about 15 minutes.

Meanwhile, cook reserved clams in half-and-half for 5 minutes. When potatoes are tender, stir in clam mixture and parsley. Season to taste with salt and pepper.

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