New England Style White Clam Chowder

New England Style White Clam Chowder Favorite Family RecipesNew England style white clam chowder is a meal in itself. Hot and delicious, it’s a perfect accompaniment to French bread.



1-2 cans chopped clams

2 slices bacon, diced

1 cup finely chopped onion

1 tablespoon vegetable oil

3-4 potatoes cut into small squares (use light-skinned potatoes and do not peel)

3 cups water

1 cup milk


In a dutch oven or large pot, fry the bacon until it is crisp. Remove from pot and fry the chopped onion in a little vegetable oil until clear. Add the cut-up potatoes and the bacon back now. Drain the liquid from the canned clams and reserve. Add the clams to the pot. Add the water and reserved clam juice, and simmer for 1/2 hour or until the potatoes are tender. Add the milk and simmer 5 minutes. DO NOT ALLOW TO BOIL after the milk is added. 

Season with additional salt and pepper, if necessary. Serve hot with crackers or French bread.

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