New England Clam Chowder


Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Serves: 6


1 (10-ounce) can whole shelled clams

3 slices thick-cut bacon, chopped

1 small yellow onion, minced

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

2 tablespoons all-purpose flour

3-1/2 cups water

2 medium Yukon gold potatoes, diced

1 cup whole milk

1/2 cup heavy cream

1/4 cup chopped fresh parsley (plus more for serving)


  1. Drain clams, reserving liquid, and chop into small pieces. Set aside. In a large pot over medium heat, fry bacon until crisp. Drain and discard all but 2 tablespoons of bacon grease.
  2. To the reserved bacon grease, add onion, salt, and pepper. Sauté until onions soften, about 5 minutes. Add flour and cook, stirring constantly for 2 minutes. Gradually whisk in water and reserved clam juice. Add potatoes and simmer covered for 10 to 15 minutes, or until tender.
  3. Remove from heat and stir in milk, cream, chopped clams and parsley. Season, to taste, with more salt and pepper. Garnish with reserved cooked bacon and more fresh parsley.