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New England Clam Chowder Recipe and Cheddar Cheese Biscuits

This week I decided to take on the challenge of making a homemade soup. I never made soup from scratch before. I wanted to make a tasty soup that my entire family could enjoy. This week started off cold, so I decided to take on the challenge of making one of my favorite chowders. I MADE CLAM CHOWDER!

I was really scared to make this soup also because it contained so many ingredients that I was not familiar with when I cook. I was also afraid I would not be able to find some of the ingredients I needed, but I decided I would just use the best substitute I could find.

The clam bouillon was extremely difficult to find, so I used a chicken bouillon instead.. This would be an ingredient you would have to buy online which I would highly recommend using. Another ingredient I had difficulty finding was Dry Sherry cooking wine so instead, I used a dry wine like chardonnay which gave the chowder more flavor.

To top off the chowder I added some parsley and bacon bits on top but you can use whatever topping you like.

Any type of chowder should have a side to go with it so I decided to make cheddar cheese biscuits. The biscuits turned out amazing and were great to dip in the chowder.

This recipe did take some time to make but the end result will make you want more.

Please comment below and tell me what you think. We would love to hear about some of your favorite recipes.

New England Clam Chowder Recipe

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes


(3) 6.5 oz. cans chopped/minced clams in clam juice

(8) ounces clam juice

(6) thick center-cut bacon strips (chopped)

(1) tablespoon butter

(2) stalks celery (finely chopped)

(1) large onion (chopped)

(1 ¼ pound) russet potatoes (peeled and diced into cubes) (3 ½ cups)

(3-5 ) garlic cloves (Minced)

(1/4) teaspoon red pepper flakes (optional)

(1/3) cup all-purpose flour

(2) teaspoons clam base

(2) bay leaves

(1/2) teaspoon each dried parsley (dried oregano, salt)

(1/4) teaspoon each dried thyme (pepper)

(1 cup) heavy cream

Garnishes (optional)

Oyster Crackers

Fresh Parsley


1. Drain clam juice from cans into a measuring cup. Add enough bottled clam juice to equal 2 ½ cups. Set aside.

2. In the oven, cook bacon over medium heat until fat is rendered and slightly brown. Remove half of the bacon with a slotted spoon to a paper towel-lined plate. To the remaining bacon and drippings, melt in 1 tablespoon butter over medium heat.

3. Increase heat to medium-high and add celery and onion. Saute for 5-7 minutes or until onions are soft. Add potatoes, garlic, red pepper flakes (if using), and sauté for