New England Approved Clam Chowder
September 4, 2012 Nicole Kreidle

New England Approved Clam Chowder

Posted in Soup

This Colorado born girl made really awesome clam chowder that some New England born boy actually liked. That means it is definitely awesome enough to share with you guys!

clam chowder

serves 3 – 4


3-4 slices bacon, diced

1/2 onion, diced

2 cloves garlic, minced

1 tbsp butter

3 tbsp flour

2 cups chick stock, room temperature

1 cup cream, room temperature

1 potato, peeled and diced

1 – 2 cans of chopped or minced clams (depending on how “clam-y you want it)

1/4 tsp garlic salt

1/4 tsp onion powder

1 tsp old bay seasoning

2 pinches red pepper flakes

3 dashes Worcestershire

fresh parsley, minced

salt and pepper to taste


Saute bacon until crisp over medium heat. Remove bacon from pan to a paper towel, reserve fat in pan. Sweat onions and garlic in bacon fat over medium heat

Once onions are translucent add butter

Add flour to make a roux after the butter is melted. Allow roux to cook for a few minutes and become a golden color

Add the chicken stock, cream, clams with juice and bacon to roux. Allow to come to a low simmer. Do not allow the soup to boil from this point forward

Add potatoes to soup and adjust heat so the soup is simmering but not boiling. Add garlic salt, onion powder, old bay, Worcestershire  and salt and pepper to taste.

Simmer soup until potatoes are tended. Add parsley. Enojoy!

*if you prefer a thicker chowda’ you can add a corn starch slurry of 1 tsp corn starch and 1 tsp water

Comments (2)

  1. Lance 7 years ago


    Who Might that New England born boy be??? 🙂

  2. Renee 7 years ago

    Love it. Does that mean our boy is now eating soup? LOL 🙂

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