A traditional US East Coast favourite, New England Clam Chowder is a milk- or cream-based chowder, commonly made with potatoes, onion, and clams.
Including tomatoes is shunned. In fact, in 1939 a legislative bill was introduced in the Maine making tomatoes in clam chowder illegal. Especially popular in Massachusetts, clam chowder has been served since 1836 at Ye Olde Union Oyster House, the nation’s oldest continuously operating restaurant. Some US mid-westerners occasionally refer to the chowder as Boston Clam Chowder.
New England clam chowder is usually accompanied with oyster or saltine crackers. Crackers may be crushed and mixed into the soup for thickener, or used as a garnish.
New England Clam Chowder
Recipe Type: Soup & Stew
Author:
Serves: 4
Ingredients
- 4 slices bacon, chopped
- 1 pound (about 3 medium) potatoes, peeled and cut into 1/2-inch chunks
- 1/4 cup chopped carrot
- 1/4 cup chopped onion
- 1/4 cup finely chopped celery
- 2 cans (12 fluid ounces each) Nestlé Carnation Evaporated Milk
- 1/4 cup all-purpose flour
- 2 cans (6.5 ounces each) chopped or minced clams, undrained
- 1/2 teaspoon salt
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon ground black pepper
Instructions
- COOK bacon in medium saucepan until crisp; drain. Reserve 2 tablespoons bacon fat. Return reserved bacon fat to saucepan. Add potatoes, carrot, onion and celery. Cook, stirring frequently for 6 to 7 minutes or until potatoes are tender.
- COMBINE evaporated milk and flour in small bowl until blended; add to potato mixture. Stir in clams with juice, salt, bacon, Worcestershire sauce and pepper. Reduce heat to medium-low; cook, stirring frequently, for 15 to 20 minutes or until creamy and slightly thick.
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