New England Style Clam Chowder

New England Style Clam Chowder

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Servings 4 people


  • 4 slices bacon
  • 3 tbsp butter or margarine
  • 1 diced carrot
  • ½ cup chopped onion
  • 1 ½ cup milk
  • ½ cup chopped celery
  • 1 cup evaporated milk
  • 2 cups potato cubes
  • 2 cans St. Jean’s Whole Butter Clams 284ml


  • Drain clams. Reserve nectar. Sauté bacon in butter until golden brown and crisp.
  •  Add onion and celery. Cook until golden. 
  • Add 1 cup reserved nectar, potatoes, carrots, salt and pepper. Boil until potatoes are tender. 
  • Mince clams and add with balance of nectar to other ingredients. Heat. 
  • Scald milk and add to the chowder. Season to taste.
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