New England Clam Chowder Recipe


Difficulty LevelEasyHealth IndexAverage
DishMain Ingredient
Interest Group


 Bacon strip4 , diced
 Onion1 Medium, chopped
 Carrot1 Medium, chopped
 Celery stalk1 Medium, chopped
 Potatoes1 1⁄2 Pound, peeled and cut into 1/2 inch cubes (3 Medium Sized Pieces)
 Water2 Cup (32 tbs)
 Salt1 Teaspoon
 Worcestershire1 Teaspoon
 Pepper1⁄4 Teaspoon
 Liquid hot pepper seasoning4 Drop
 Half and half/Light cream / milk1 Pint (2 Cups)
 Canned chopped clams19 1⁄2 Ounce (Three 6 1/2 Ounce Cans, Minced)
 Chopped parsley2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 2237 Calories from Fat 700

% Daily Value*

Total Fat 79 g121.7%

Saturated Fat 40.5 g202.3%

Trans Fat 0 g

Cholesterol 559.8 mg

Sodium 3475.7 mg144.8%

Total Carbohydrates 204 g67.9%

Dietary Fiber 21.9 g87.4%

Sugars 19.2 g

Protein 178 g355.9%

Vitamin A 359.4% Vitamin C 535.5%

Calcium 122.6% Iron 905.9%

*Based on a 2000 Calorie diet


In a 3 or 4-quart pan over medium heat, cook bacon, stirring occasionally, until crisp.
Spoon out all but 3 tablespoons of the drippings.
To the remaining drippings and bacon, add onion, carrot, and celery; cook until onion is soft.
Add potatoes, water, salt, Worcestershire, pepper, and hot pepper seasoning; bring to a boil.
Reduce heat; cover and simmer for 15 minutes or until potatoes are fork-tender.
Stir in half-and-half, clams and their liquid, and parsley.
Heat just until piping hot; do not boil.