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In the Pacific Northwest, we dig our own razor clams and I grind them for the chowder! Since these aren't readily available, the canned clams are perfectly acceptable. —Sandy Larson, Port Angeles, Washington
This recipe is:
Contest Winning
Healthy
Diabetic Friendly
Nutritional Facts 1-1/3 cups equals 260 calories, 4 g fat (1 g saturated fat), 22 mg cholesterol, 788 mg sodium, 39 g carbohydrate, 3 g fiber, 13 g protein. Diabetic Exchanges: 2-1/2 starch, 1 lean meat.
Originally published as New England Clam Chowder in Healthy Cooking October/November 2008, p31
Keep Clams TenderHomemade clam chowder is a real treat! The trick to wonderfully tender clams is to add them at the end of cooking. If they cook too long, they become tough. —Evelyn Joy, Alameda, California
Homemade clam chowder is a real treat! The trick to wonderfully tender clams is to add them at the end of cooking. If they cook too long, they become tough. —Evelyn Joy, Alameda, California
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Reviewed on Jun. 17, 2013 by sls777
This was excellent!!! The difference is using the bacon drippings to saute the celery and onion.
Reviewed on Apr. 25, 2013 by bmhunter
Absolutely amazing. I'll be making this for years to come.
Reviewed on Feb. 20, 2013 by shamarfa
This soup is so comforting. It's very flavorful and doesn't make you feel bloated afterwards.
Reviewed on Jan. 08, 2013 by marthalynnchr
Made this over the cold rainy weekend...absolutely wonderful...used 4 cans of clams and used the clam juice from the cans of clams instead of the bottled...amazingly delicious!!! Thank you for this wonderful recipe!!
Reviewed on Dec. 25, 2012 by LucyNC2012
This chowder was amazing! This was my first time making New England Clam Chowder, and this may be the only recipe I ever make. I was apprehensive to make other recipes because of all the cream and butter that they often call for. This recipe does not taste "light" at all and is still rich without all the fat. I made it as an appetizer, but this could easily be a main dish soup.
Reviewed on Sep. 28, 2012 by cmfisher
absolutely great....even husband and grandson loved it!
Reviewed on Sep. 09, 2012 by theheat01
This was a great recipe! The only thing I would recommend is doubling the number of cans of clam that you use. It definitely could've used more.
Reviewed on Apr. 18, 2012 by DorineM
To Pickup2....I almost fainted when she asked if she whould add Tomatoes to make it "Boston" Clam Chowda.....as a Bostonion we would NEVER add tomatoes....that is known as Manhattan Clam Chowder with a tomato base!
Reviewed on Feb. 07, 2012 by gcjmorgan
Fantastic !! I increased the bacon, served it Baked Potato soup style with the option of adding green onions, cheese and sour cream ...SOOOOO GOOD !
Reviewed on Jan. 20, 2012 by zether
I made it today and it was so yummy. My husband and I had to go for seconds. I did change the recipe a little i used regular chicken bouillon and regular half and half. And i followed the instruction the same way.
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