Plated + Served: Weeknight New England Clam Chowder


A really good New England clam chowder should be loaded with clams, but just the thought of all that scrubbing, steaming and shucking keeps most of us from ever preparing the dish.

This New England clam chowder recipe uses frozen clam meat (you can find it in Asian markets or at a seafood store), but you can also substitute canned clams. Bottled clam juice and water add a nice depth to the broth and the thick cut bacon gives the chowder a subtle smokiness.

There’s cream in this recipe (it’s a New England chowder after all), but not a lot. You can actually use whole milk (but why would you? It’s chowda!).

Quick. Easy. Deliciously comforting.

Sounds like dinner to me.

How about some Chowda

I’m Christina Chavez

I was a TV journalist for many years, but with a house full of kids I decided to come off the road, go to culinary school and follow my passion for cooking. Mama’s High Strung is all about food… everything from creative recipe ideas to some really cool kitchen gadgets and cooking tips. I live in Chicago, but I love to travel and write about my food discoveries! You can reach me by email: