New England Clam Chowder


  • 5 10 oz cans of Baby Clams (chopped) — reserve clam juice
  • 1 large onion (chopped)
  • 3 T flour
  • 3 lb small red potatoes (small bite sized pieces)
  • 4 T butter
  • 2-3 T olive oil
  • 3 cups milk
  • 3 cups half and half
  • 2 cups water
  • 4 bay leaves


  • Saute onion in olive oil in large soup pot/dutch oven
  • Add chopped clams to sauted onion. Cook 5-10 minutes, stirring often.
  • Add flour, stir
  • Add clam juice and water.
  • Heat milk and half and half together in a separate pan. DO NOT boil. Once hot, add to soup mixture
  • Add potatoes and bay leaves
  • Cover and simmer until potatoes are cooked
  • Add butter. Simmer for 5 minutes




Clams and Onions


Finished soup!


One thought on “New England Clam Chowder

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