New England Clam Chowder Recipe

New England Clam Chowder Recipe photo by Taste of Home

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I wasn't satisfied with other recipes I came across for clam chowder, so I devised this one. Everyone who's tried it raves about it. The dish is great on a cold day.

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New England Clam Chowder Recipe

Prep: 15 min. Cook: 30 min.

Yield: 10-12 Servings

15 30 45

Ingredients

4 medium potatoes, peeled and cubed
2 medium onions, chopped
1/2 cup butter
3/4 cup all-purpose flour
2 quarts milk
3 cans (6-1/2 ounces each) chopped clams, undrained
2 to 3 teaspoons salt
1 teaspoon ground sage
1 teaspoon ground thyme
1/2 teaspoon celery salt
1/2 teaspoon pepper
Minced fresh parsley

Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
Meanwhile, in a Dutch oven, saute onions in butter until tender. Add flour; stir until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Drain potatoes; add to Dutch oven. Add clams and remaining ingredients; heat through. Yield: 10-12 servings (3 quarts).

Nutritional Facts 1 serving (1 cup) equals 254 calories, 13 g fat (8 g saturated fat), 45 mg cholesterol, 678 mg sodium, 26 g carbohydrate, 1 g fiber, 9 g protein.

Originally published as New England Clam Chowder in Country December/January 1995, p49

Keep Clams Tender

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