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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 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
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