Show Subscription Form




Contest-Winning New England Clam Chowder Recipe
Contest-Winning New England Clam Chowder Recipe photo by Taste of Home

Contest-Winning New England Clam Chowder Recipe

Read Reviews (26)
4.76 26
Publisher Photo
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
TOTAL TIME: Prep: 20 min. Cook: 35 min.
MAKES:5 servings
TOTAL TIME: Prep: 20 min. Cook: 35 min.
MAKES: 5 servings

Ingredients

  • 4 center-cut bacon strips
  • 2 celery ribs, chopped
  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 3 small potatoes, peeled and cubed
  • 1 cup water
  • 1 bottle (8 ounces) clam juice
  • 3 teaspoons reduced-sodium chicken bouillon granules
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon dried thyme
  • 1/3 cup all-purpose flour
  • 2 cups fat-free half-and-half, divided
  • 2 cans (6-1/2 ounces each) chopped clams, undrained

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.

Directions

  1. In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.
  2. In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
  3. Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the reserved bacon; sprinkle over each serving. Yield: 5 servings.
Originally published as New England Clam Chowder in Healthy Cooking October/November 2008, p31

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.

Reviews for Contest-Winning New England Clam Chowder(26)

AVERAGE RATING
   (33)
RATING DISTRIBUTION
5 Star
 (26)
4 Star
 (6)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jul. 6, 2014

I just made this and it's excellent. I have celiac disease so I used potato flour to thicken it up, and I have no bullion cubes so used chicken stock instead.

MY REVIEW
Reviewed Dec. 14, 2013

Had this for a Christmas get-together with my husband's golfing buddies & their wives. Everyone loved it. It is definitely a keeper for my recipe book.

MY REVIEW
Reviewed Oct. 31, 2013

Great recipe!! Creamy and yet light. I followed the recipe, however, I added another can of clams. Perfect with salad and baget Will make this a favorite!

MY REVIEW
Reviewed Sep. 30, 2013

Very good chowder. Poured off most of the bacon drippings, saved about 2 TB for sautéing. I used 3, 10oz. cans of Crown Prince whole wild caught clams. I also just used the juice from the cans, strained. The fat free half & half worked beautifully. I used white whole wheat pastry flour which worked well for thickening. Husband says to rate this chowder at 4 stars,I thought 5 stars!

MY REVIEW
Reviewed Jun. 17, 2013

This was excellent!!! The difference is using the bacon drippings to saute the celery and onion.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT