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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 (25)
4.75 25
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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
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 King Arthur Unbleached 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(25)

AVERAGE RATING
   (32)
RATING DISTRIBUTION
5 Star
 (25)
4 Star
 (6)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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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.

MY REVIEW
Reviewed Apr. 25, 2013

Absolutely amazing. I'll be making this for years to come.

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