New England Clam Chowder

Recipe for New England Clam Chowder – This classic New England chowder, made with potatoes, onion, and canned clams, turns out creamy and hearty with a wonderful flavor thanks to the fresh thyme.


  • 8 ounces each minced or chopped clams
  • 1 teaspoon salt, go easy on salt, maybe less
  • Dash pepper
  • 1 1/2 cups drained whole kernel corn
  • 1 tablespoon butter
  • 1 teaspoon celery salt
  • 1 cup clam liquid and water
  • 3 slices bacon, chopped
  • 1 medium onion finely diced
  • 2 cups diced raw potato
  • 3 cups milk
  • 2 tablespoons flour


  1. Drain clams. Pour clam liquid into measuring cup and add water to make 1 cup.
  2. Fry bacon until crisp. Add onion and cook until tender. Add potatoes, clam liquid and water. Lower heat and simmer gently until potatoes are tender.
  3. Add corn and milk. Blend flour and butter and stir into soup. Cook slowly until mixture thickens slightly, stirring constantly. Add seasonings and clams. Simmer 5 minutes. Top with 1/2 cup coarse cracker crumbs, optional.


Recipe and Photo: Foodista / CC BY