New England Clam Chowder
Thick, creamy and smoky with bacon, potato and sweet clams. Made from tins, ready in under an hour.
- Time45 min
- LevelEasy
- Costabout £2.00 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 667kcal
- 34.6gcarbs
- 9.1gof which sugars
- 35.3gfat
- 18.7gsaturates
- 52.3gprotein
- 4.3gfibre
- 3.2gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Fry the bacon in a large pan over a medium heat for 6 minutes, until the fat runs and the bacon is crisp. Lift out half onto a plate for the top.
6 min - 2
Add the butter, onion and celery to the pan. Cook for 6 minutes until soft.
6 min - 3
Stir in the flour and cook for 1 minute. Drain the juice from the clams into a jug, top up with the water, and pour it in gradually, stirring to keep it smooth.
- 4
Add the potatoes, bay and thyme. Simmer for 12 minutes, until the potatoes are just tender.
12 min - 5
Pour in the milk and cream and warm through, without boiling hard. Add the clams and heat for 2 minutes.
- 6
Season with black pepper, taste for salt, and remove the bay leaf. Serve scattered with the crisp bacon and parsley.
2 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
