- 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
- 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.
- 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.
- Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving. Yield: 5 servings.
Reviews for Contest-Winning New England Clam Chowder
Sort By :
"Made this tonight after seeing the favorable reviews. Followed recipe as is, except cut back on the 2 cups of half & half after so many said it was too much. I ended up using about a cup and a half. I thought it was good, and easy to make. Probably would give it a 3 1/2 out of a scale of 5. Didn't care for the celery in it, and next time I may try what ikenatr suggested...making the rue in my dutch oven before adding the liquids. And I will most definitely use fresh clams! Not enough clam taste using canned clams from the market."
"I prepared this for a party of 50 yesterday following instructions exactly with the exception of the "low fat" 1/2 n 1/2. I used regular and cut out 1/5 of the recommendation. It turned out to be an ABSOLUTE CROWD PLEASER! I received favorable remarks all afternoon and was asked by several to add it to my menu. I doubt that I'll add it to the cafe's menu, but I will DEFINITELY offer it on the catering, There is no doubt about this recipe winning contests. Thank you for sharing it"
"As a working cook for over 7 years I was dubious about the idea of adding a flour slurry so late in the cooking process. Regrettably, I was correct. The flavor was overwhelmed by raw flour.I would suggest making the rue (that's what it is) in the pot before adding the liquids.You do that and leave out most if not all of the half/half then you will come closer to a perfect chowder.Other than those issues the flavor profile was on point. i look forward to trying this again while trusting in my instincts..."
"I have been using the same chowder recipe for years and decided to try this one last night. I am so glad I did. It was absolutely delicious. I added extra garlic and carrots. I also used three cans of clams. I used one cup of half and half, as recommended by other reviewers, and the consistency of the chowder was perfect."