Jul 14 2026
Restaurants›Mitchell’s Seafood House›New England Clam Chowder (cup) Recipe

New England Clam Chowder (cup) Recipe

Inspired by Mitchell’s Seafood House
Time45m
Serves4

Make New England Clam Chowder (cup) Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Base Ingredients

Garnish

Method

Preparation

  1. 1

    Cook the Bacon

    In a large pot over medium heat, add the diced bacon. Cook until the bacon is crispy, about 5-7 minutes. Remove the bacon and set aside, leaving the drippings in the pot.

  2. 2

    Sauté Vegetables

    Add the chopped onion and celery to the pot with the bacon drippings. Sauté for about 5 minutes until softened.

  3. 3

    Add Potatoes and Clams

    Stir in the diced potatoes and chopped clams. Mix well.

  4. 4

    Create Roux

    Add butter to the pot and allow it to melt. Once melted, sprinkle the flour over the mixture and stir to combine. Cook for 2 minutes to remove the raw flour taste.

  5. 5

    Add Broth

    Slowly pour in the chicken broth, stirring constantly until the mixture is smooth. Add salt, black pepper, thyme, and bay leaves, and bring to a boil.

  6. 6

    Simmer

    Reduce the heat to low and allow the chowder to simmer for 15-20 minutes, or until the potatoes are tender.

  7. 7

    Finish with Cream

    Remove the bay leaves, then stir in the heavy cream. Let it heat through for an additional 5 minutes.

Serving

  1. 8

    Garnish and Serve

    Ladle the chowder into bowls, and garnish with crispy bacon, chopped parsley, and a sprinkle of paprika. Serve hot.

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