New England Clam Chowder Recipe|SECRET TO THE BEST CLAM CHOWDER

New England clam chowder is a classic American staple, first eaten by settlers as early as the 1700s. The only secret to this delicious and one of a kind Clam Chowder is to use all the unhealthy ingredients such as bacon and bacon fats, half and half milk and complete the toppings: spring onion, oyster cracker and crushed crunchy bacon.


  • 4 bacon strips (omit if avoiding pork)
  • 2 celery ribs
  • 1 large onion
  • 3 small potatoes, peeled and cubed
  • 3 teaspoons reduced-sodium chicken bouillon granules
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 1/3 cup all-purpose flour
  • 2 cups fat-free half-and-half, divided
  • 3 cans (6-1/2 ounces each) chopped clams with juice
  • Chicken Stock 1 box


  • Cook bacon until crisp. Stir in the onion, potatoes, celery, and flour on bacon fats. Add the chicken stock, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.
  • Add the half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
  • Stir in clams and remaining half-and-half; heat through. Crumble the cooked bacon; sprinkle over each serving.

For a healthier version:

  1. Omit the bacon and use plant base butter in sauteing.
  2. Use dairy free/lactose free milk instead of half and half.
  3. Use organic gluten free chicken stock.

Watch the video how I cooked it :

Published by Couples Food and Adventures

Cooking and traveling -the only thing i wanna do whenever I'm happy or sad. Traveling -to refresh my energy, mind and positive spirits! That's what traveling is for!

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