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New England Clam Chowder

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“From my collection of handwritten recipes.”
1 pot of soup

Ingredients Nutrition

  • 1 dozen chowder clam (or 10oz. can of whole baby clams, drained and rinsed)
  • 6 cups fish stock
  • 1 ounce lean salt pork, coarsely chopped (or low-salt bacon)
  • 2 large onions, coarsely chopped
  • 1 lb potato, peeled and diced
  • 2 cups 1% low-fat milk
  • 18 teaspoon salt
  • 18 teaspoon pepper
  • 2 tablespoons chopped parsley


  1. Prepare fresh clams by steaming in 1/4 cup fish stock until shells open, about 5 minutes. Remove with slotted spoon and cool. When cool enough, remove clams from shells and coarsely chop. If using canned clams, coarsely chop. Cook salt pork in a 4 quart saucepan over moderate heat about 3 minutes, until crisp and fat is rendered. With a slotted spoon, remove pork and discard. If using bacon, reserve for garnish. Add the onions to the pan with 1/4 cup of stock. Saute 5 minutes or until soft but not brown. Stir in potatoes and remaining fish stock and bring to a boil. Simmer, patially covered, stirring occasionally, about 10 minutes or until potatoes are tender. Remove from heat and puree about 2 cups of vegetables in a blender until smooth. Add the puree to the soup and return to the heat. Add the milk and clams and simmer 5 minutes to blend flavors. Season with salt and pepper and stir in parsley. Garnish with bacon.

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