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New England Clam Chowder

  • Yield: 6 servings

New England Clam Chowder


  • 2 tsp Canola oil
  • 4 slices Bacon, chopped
  • 1 Medium onion, chopped
  • 2 stalks Celery, chopped
  • 2 tsp Fresh thyme, chopped
  • 1 Medium red potato, diced
  • 8 oz Clam juice
  • 1 Bay leaf
  • 3 cups Low-fat milk
  • 1/2 cup Heavy cream
  • 1/3 cup All-purpose flour
  • 3/4 tsp Salt
  • 12 oz Fresh clam strips
  • 2 Scallions, thinly sliced


  1. Heat oil in a saucepan over medium heat. Add bacon and cook until crispy. Transfer half of the bacon to a plate and set aside.
  2. Add onion, celery and thyme to the pan and cook until vegetables start to soften, 2-3 minutes.
  3. Add the potato, clam juice and bay leaf. Bring to a simmer, cover and cook until the vegetables are tender, 8-10 minutes.
  4. Whisk together milk, cream, flour and salt. Add to the pan and return to a simmer. Cook, stirring, until thickened.
  5. Add clams and cook until the clams are just cooked through, about 3 minutes. Remove bay leaf.
  6. Ladle soup into bowls and top with scallions and the reserved bacon.


Recipe adapted from EatingWell.com


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