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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 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.
Reviewed on Jan. 08, 2012 by dimikimi
Great quick and easy recipe! I actually added a bag of thawed frozen seafood (scallops, shrimp, and squid) and only one can of clams and it was amazing!
Reviewed on Jan. 05, 2012 by pickup2
Delicious! I need to know how to make the "Boston Clam Chowder" or do I just add some(few) tomatoes? Carolyn
Reviewed on Jan. 04, 2012 by Calvin984
Absolutely Outstanding! Will make this over and over. Made a few changes due to personal preference or because what I had on hand. Used reg. Hickory Smoked Bacon. Used a Vadalia onion, added 2 carrots, sliced, used black pepper, added 1 Knorr homestyle chicken concentrate and reduced chicken bouillon to 1 tsp, probably would omit bouillon all together next time. Used 4 cans of Snow's minced clams, drained and used juice in place of bottled clam juice. Sauted carrots with onion and celery. Gave a bowl to my next door neighbors and 5 mins later they called and said this was "Fine Dining, Restraunt Quality".
Reviewed on Nov. 06, 2011 by up4trble
very quick and easy to make. Delicious taste. Definitely would make again. Only thing I did differently was to add a touch of Old Bay Seafood seasoning.
Reviewed on Oct. 21, 2011 by daabbott
Outstanding! I used regular half-n-half since that's what I had on hand so no doubt higher in fat, but oh so good. This is by far one of the best clam chowder recipes I've ever had. Will be making this often, especially during the cold winter months.
Reviewed on Jul. 25, 2011 by turtledaisy
Excellent chowder recipe. Very nice flavor.
Reviewed on Mar. 26, 2011 by LadySullen
This is one of the best New England clam chowders I've ever tasted. Even my husband loved it, and he's not all that nuts about creamed soups. The only things I did differently was double the white pepper andstir the crumbled bacon right into the soup. This is definitely a recipe I'll use over and over again. Thanks!!
This is one of the best New England clam chowders I've ever tasted. Even my husband loved it, and he's not all that nuts about creamed soups. The only things I did differently was double the white pepper and
stir the crumbled bacon right into the soup. This is definitely a recipe I'll use over and over again. Thanks!!
Reviewed on Mar. 25, 2011 by Diane M. Cammarata
Very good, but omit the garlic. I'd make it again.
Reviewed on Feb. 03, 2011 by Ashaline
This soup is amazing! I made this last night and even my daughter who will NOT eat soup loved it! I just ate some of the leftovers for lunch and it was even better than I had remembered. It was so full of flavor and I felt like it was from a high quality restaurant! You won't be disappointed!
Reviewed on Jan. 26, 2011 by jlhuber81
Made this last night. My husband loved it. I thought it was a bit too peppery, but that is easy to remedy. Loved how creamy it is. Will definately make this again.
Reviewed on Oct. 21, 2010 by crazydaizy69
amazing but used fresh thyme because dried makes it taste sweet I was giving this secret from a chef friend of mine & it made all the difference
Reviewed on Oct. 12, 2009 by scoleman
I've made this a few times and everyone that tried it loved it... and can't believe it's not full of fat!
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