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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

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4.5 46
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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 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 cooked 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

AVERAGE RATING
   (44)
RATING DISTRIBUTION
5 Star
 (33)
4 Star
 (7)
3 Star
 (1)
2 Star
 (3)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 24, 2016

"Will not be making this again. Coming from New England, this is definitely NOT New England Clam Chowder."

MY REVIEW
Reviewed Jan. 10, 2016

"Made Clam Chowder for the first time...glad it was this recipe. It was excellent. My husband & I couldn't quit eating it. Followed the recipe exactly except I added an extra can of clams, but drained them. Already planning when to make it again."

MY REVIEW
Reviewed Dec. 3, 2015

"My first time making clam chowder. I'm glad I chose this recipe. It was delicious. We like it a little thicker, so next time I'll adjust the flour and liquid accordingly. But it was still very good. I used chicken broth instead of water, otherwise followed recipe exactly.

Oh, also, I added one carrot chopped into very small pieces."

MY REVIEW
Reviewed Nov. 16, 2015

"amazing my dad said it was like a restaurant."

MY REVIEW
Reviewed Nov. 3, 2015

"I did make some minor changes but basically this is a great recipe. Great for a rainy day. I used fresh thyme, not dried. Used a small dice for the potatoes. I used whole fat half and half cuz I couldn't find fat free. I made the roux in a separate pot, using about 1/4 cup of flour instead of 1/3, and stirred it into the potato clam juice mixture. My potatoes were soft but a little teeny bit firm at about 12 minutes. I found that I didn't really need very much thinning at the end so I used only about 1/4 cup of the half and half there. Result was a lovely delicious thick and creamy chowder that is the best I've ever made. Served it with fresh baguette bread and butter. Hubs an I ate the whole pot and I had to make another the following day because we didn't get enough! Thanks for sharing the recipe."

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