Jul 14 2026
Restaurants›Earl's Premier›New England Clam Chowder Recipe

New England Clam Chowder Recipe

Inspired by Earl's Premier
Time45m
Serves4

Yukon Gold Potatoes / Bacon / Fried Saltines

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Chowder Base

Bacon

Fried Saltines

Method

Chowder Preparation

  1. 1

    Prepare the Vegetables

    Peel and dice the Yukon Gold potatoes into small cubes. Chop the onion, celery, and mince the garlic.

  2. 2

    Cook the Base

    In a large pot, add the chopped onion and celery. Sauté over medium heat for about 5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.

  3. 3

    Add the Potatoes and Broth

    Stir in the diced Yukon Gold potatoes and chicken broth. Add the thyme, bay leaf, salt, and black pepper. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.

  4. 4

    Add Clams and Cream

    Remove the bay leaf, then stir in the drained clams and heavy cream. Simmer for another 5 minutes on low heat, ensuring not to boil.

Bacon Preparation

  1. 5

    Cook the Bacon

    In a skillet over medium heat, cook the bacon slices until crispy. Remove from the skillet and place on paper towels to drain excess fat. Once cooled, crumble the bacon into small pieces.

Fried Saltines Preparation

  1. 6

    Fry the Saltines

    In the same skillet used for the bacon, melt the butter over medium heat. Add the saltine crackers and fry for about 2-3 minutes until they are golden brown and crispy. Remove from the skillet and set aside.

More from Earl's Premier