New England Clam Chowder
A thick, creamy chowder studded with tender clams, potatoes, and smoky bacon. This is the classic diner-style version, rich but not gluey, with a clean briny finish from real clam juice.
Ingredients
- 4 (6.5-ounce) cans chopped clams, juice reserved separately
- 2 cups bottled clam juice
Instructions
- Drain the canned clams over a bowl, reserving the juice; combine the reserved clam juice with the 2 cups bottled clam juice to make about 4 cups total liquid, and set the clams aside separately.
This is a member-exclusive recipe
Unlock the full ingredient list, step-by-step instructions, chef's tips, and nutrition information by becoming a Recipe Publication member.
Unlock All Recipes
