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clam chowder in a white bowl

New England Clam Chowdah (clam chowder)

Super thick and creamy clam chowder with bacon!
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Soup
Cuisine American
Servings 6 servings

Ingredients
  

SOUP:

  • 1 cup diced onion
  • 1 cup diced celery
  • 2 medium Russet potatoes, peeled and chopped
  • Two 6.5-ounce cans clams (juice reserved)
  • 1 teaspoon salt

WHITE SAUCE:

  • ½ cup (1 stick) unsalted butter
  • ½ cup all purpose flour
  • 2 cups whole milk or half and half cream
  • 2 cups 2% milk
  • salt and pepper, to taste

EXTRAS:

  • 4 strips bacon, cooked and chopped
  • sourdough bread, for serving (optional)

Instructions
 

MAKE THE SOUP:

  • In a large saucepan, add the onion, celery and potatoes. Pour the clam juice over the veggies (don't add the clams yet); add enough water just to cover the vegetables, sprinkle on salt, and simmer until tender.

MAKE THE WHITE SAUCE:

  • Make the white sauce when the veggies are done simmering. In another large saucepan, melt the butter; whisk in the flour. Add the two milks and whisk until thick while it's heating up. Pour the white sauce into the pan with the simmering veggies. Add the clams and season with salt and pepper, as desired. Heat through.

SERVE:

  • Serve the clam chowder in soup bowls and top each bowl of soup with some bacon. Serve with sourdough bread, if desired.
Keyword Clam Chowder, soup