New England Clam Chowder

This has been a favorite in the Dias (my parents and sister) household for years!


  • 4 slices bacon
  • ½ cup onion, finely chopped
  • 4 medium potatoes, peeled and diced
  • 1 tblsp all-purpose flour
  • 2 (6oz) cans minced clams and liquid
  • 2 (8oz) bottles of clam juice
  • 1 cup half and half
  • ½ cup heavy cream
  • 2 tblsp fresh parsley, minced
  • 1 tsp salt
  • ½ tsp pepper


  1. In a large skillet, sauté bacon until cooked and crisp. Drain on paper towels, cut into small pieces and set aside.
  2. In same skillet, sauté onion and potatoes for a couple minutes. Sprinkle with flour.
  3. Add clam juice from cans and from bottle. Stir to combine and simmer until potatoes are soft, about 15 minutes.
  4. Stir in half and half and heavy cream. Season with salt and pepper.
  5. Add minced clams. Heat just until simmering. Sprinkle with parsley and bacon.

Makes 6 servings.

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