New England clam chowder is also known as Boston clam chowder, which is the familiar white creamy version.

Yield: Serves 4 - 6. 



  • 6 slices thick bacon, julienned
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 2 cans (5 oz each) whole baby clams
  • 1 can (14 oz) clam nectar
  • 1 1/2 cups diced peeled potatoes
  • 1/2 tsp thyme, crumbled
  • 1/4 tsp garlic powder
  • 1/4 tsp hot pepper sauce
  • 1 bay leaf
  • 2 cups light cream (10%)
  • Chopped fresh parsley*


  1. Cook bacon in a Dutch oven over medium heat until crisp. Remove from heat. Remove bacon with a slotted spoon; drain bacon on paper towels.
  2. Drain off all but 2 tbsp fat from pan. Return pan to medium heat. Add onion and celery to pan; sauté until softened, about 5 minutes.
  3. Drain clams, reserving liquid; set clams aside. Add reserved clam liquid and next 6 ingredients (clam nectar through bay leaf ) to onion mixture.
  4. Bring to a boil. Reduce heat and simmer, covered, stirring occasionally, until potatoes are tender, about 20 minutes. Stir in bacon, clams and cream.
  5. Cook, stirring frequently, just until chowder is heated through. Do not boil. Remove and discard bay leaf. Sprinkle with parsley.
Nutritional analysis per serving:

290 calories, 18.3 g fat, 16.3 g protein, 14.9 g carbohydrate, 1.7 g fibre, 763 mg sodium

*Ingredient not included in nutritional analysis.

Tip: If clam nectar is unavailable, 1 3/4 cups chicken broth may be used.