As of March 2015, a popular New England clam chowder recipe on AllRecipes.com is New England Clam Chowder II. Out of 169 reviews, 117 give the recipe five stars out of five.
To make this recipe, fry four slices of bacon over medium heat for approximately 10 minutes until crispy. Drain the bacon on paper towels, and reserve the fat in the pan. Crumble the bacon and set it aside.
Next, in the same saucepan, sauté 1/2 cup chopped onion and four peeled and cubed potatoes for three to five minutes. Sprinkle with 1 tablespoon of flour, stirring well to coat the onion and potatoes.
Add 1 cup bottled clam juice, bring to a boil and then lower heat. Simmer for approximately 15 minutes until the potatoes are tender.
Pour in 1 cup of half-and-half and two 6-ounce cans of minced clams. If desired, whisk in 1/2 cup of heavy cream. Heat the mixture thoroughly for around five minutes. Garnish with 2 tablespoons chopped, fresh parsley. Top with the crumbled bacon and serve.
Some health-conscious reviewers suggest draining more of the bacon fat, or mixing skim milk with the half-and-half, to reduce fat content in the soup. Another suggestion is to add celery for flavoring.