New England Clam Chowder or Manhattan Clam Chowder?

Clam chowder, traditional New England Clam Chowder, Maine Clam Chowder, how to cook clams

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A traditional New England recipe that is a comfort food favorite here in Maine.


  • 4 slices of thick bacon, diced
  • 1 1/2 cups diced onion
  • 1 cup water
  • 2 10 oz. cans of minced or chopped clams (your preference)
  • 4 cups russet potatoes, peeled and cubed ( 3/4-1 inch)
  • 1 teaspoon salt
  • black pepper (freshly ground) to taste
  • 1/3 cup flour
  • 3 cups half & half cream
  • 3 tablespoons butter


  1. Place diced bacon in soup pot over medium heat and cook till almost crisp. Remove bacon and drain on paper towels.
  2. Add onion to pot and cook until translucent. Stir frequently and don't let onions brown.
  3. Add water to pot.
  4. Drain clams and reserve 1/2 cup of clam liquid. Add 1/2 cup clam liquid to pot.
  5. Add potatoes to pot and bring to a boil. Cook until potatoes are fork tender then turn down to a simmer.
  6. Add the clams, salt & pepper.
  7. Mix flour with 2/3 cup of cream and then add mixture slowly to pot while stirring gently to combine. Cook for 3 minutes at a simmer.
  8. Add butter.
  9. After butter is melted add balance of cream and bacon and heat through,
  10. Serve with oyster crackers.