New England Clam Chowder

February 9, 2019

New England Clam Chowder


I love a good hearty rich cream of anything soup, and this New England Clam Chowder is one of my favourites.  This recipe includes bacon, so that definitely takes it up a notch at our house!  You can leave it out if you’d like, but trust me it’s good.

You’ll also notice that the recipe calls for Chickpea flour, which makes it gluten free, however you can easily use regular all purpose flour.


White creamy clam chowder topped with bacon and parsley in a soup bowl
New England Clam Chowder

Because it has seafood in it, I don’t recommend it as a soup that you will keep throughout the week like most of my Sunday Soup recipes.  Instead, make it fresh for an easy but hearty meal on a cold day.  Serve with your favourite side salad or a crudite platter and some delicious cheese bread for a casual meal everyone will enjoy.

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White creamy clam chowder topped with bacon and parsley in a soup bowl

New England Clam Chowder

Rich, creamy, hearty and gluten free New England Clam chowder topped with crisp bacon.  Tender chunks of potatoes, sweet diced carrots, and savoury baby clams this Chowder is filling enough for dinner and ready in 30 minutes.
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Course: Soup
Cuisine: American
Keyword: soup
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people


  • 6 slices thick-cut bacon diced
  • 1 small red onion diced
  • 2 large carrots finely chopped
  • 3 cloves garlic minced
  • Sea salt and black pepper to taste
  • 2 T. chickpea flour
  • ½ c. clam juice
  • 2 c. whole milk
  • ½ c. heavy cream
  • 1 lb. Yukon Gold potatoes peeled and cubed
  • ½ t. Old Bay seasoning
  • 1 t. fresh thyme
  • 2 6.5- oz. cans minced clams including juice
  • 3 T. fresh parsley chopped


  • Heat a large soup pot over medium heat. Add bacon and cook, stirring occasionally, until the bacon becomes crispy, around 4-5 minutes. Remove bacon with a slotted spoon and transfer to a plate lined with paper towels. Blot off excess grease and set aside.
  • Drain and discard all but 2 tablespoons of bacon grease from pot before adding onion, carrots, and garlic. Season with salt and black pepper, to taste, and sauté until soft, around 4-5 minutes. Sprinkle with chickpea flour and cook for another minute, stirring frequently.
  • Add the clam juice, milk, and heavy cream, and whisk until combined. Add the potatoes, Old Bay seasoning, fresh thyme and 2/3 of the cooked bacon crumbles. Season with additional salt and black pepper, if desired, and stir to combine.
  • Increase heat to medium-high and bring to a low boil, then immediately reduce heat to a medium-low. Cover and simmer until the potatoes are fork-tender, approximately 15 minutes.
  • Once the potatoes are cooked, add clams and stir to combine. Continue cooking for 2-3 minutes, or until the clams are heated through. Taste and adjust seasonings, as desired. Remove from heat and serve immediately topped with remaining bacon crumbles and fresh parsley, if desired. Enjoy!

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