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New England clam chowder

Presented by:  


Cream based chowder is wonderfully delightful and will rival the competition of The Best Chowder award goes to. Hearty, creamy and well balanced. Soon to be a new favorite of the family.


  • 4 oz bacon,

  • 4 slices, chopped

  • 2 cups onion, diced

  • 1 cup celery, diced

  • 1 cup carrot, diced

  • 1 cup all-purpose flour

  • 1 teaspoon black pepper

  • 1 teaspoon dried thyme

  • 4 cans minced clam, with juice

  • 1 ½ cups chicken stock

  • 2 potatoes, peeled and cubed

  • 2 cups heavy cream

  • 1 bay leafoyster cracker, for garnish


1. Place a fine mesh strainer over a medium bowl and strain the 4 cans of minced clams, separating the meat from the juices.

2. Using a 6-quart Dutch oven or pot of similar size, fry bacon over medium-high heat until fat renders and the edges begin to crisp.

3. Add onion and saute until softened and translucent, about 3 to 5 minutes.

4. Reduce heat to low and add carrots, celery and flour, stirring constantly for 3-5 minutes to avoid lumps.

5. Add black pepper, thyme, reserved clam juices, chicken stock, diced potatoes, and bay leaf. Stir to incorporate, then cover and bring to a boil.

6. Reduce heat to a simmer and let cook until potatoes are tender, about 15 to 20 minutes.

7. Remove bay leaf and add cream.

8. Allow chowder to simmer for an additional 10-20 minutes until soup has thickened to an appropriate consistency.

9. Add in reserved clam meat and cook for an additional 2-4 minutes.

10. Remove from heat and serve with oyster crackers


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