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Easy New England Clam Chowder Recipe
Easy New England Clam Chowder Recipe photo by Taste of Home

Easy New England Clam Chowder Recipe

Publisher Photo
"While vacationing in the New England states, we enjoyed a delicious clam chowder," recalls Rosann McWherter of Dublin, California. "When I go home, I wanted to savor the same flavor in the least amount of time. That's how this shortcut was born."
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:3 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 3 servings

Ingredients

  • 1 can (10-3/4 ounces) condensed New England clam chowder, undiluted
  • 1-1/3 cups milk
  • 1 can (6-1/2 ounces) chopped clams, drained
  • 2 tablespoons sherry or chicken broth
  • 1 tablespoon butter
  • Shredded cheddar cheese, optional

Nutritional Facts

1 serving (1 cup) equals 205 calories, 9 g fat (5 g saturated fat), 39 mg cholesterol, 1,139 mg sodium, 18 g carbohydrate, 1 g fiber, 11 g protein.

Directions

  1. In a large saucepan, combine the first five ingredients. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Sprinkle with cheese if desired. Yield: 3 servings.
Originally published as New England Clam Chowder in Quick Cooking January/February 2003, p56

Nutritional Facts

1 serving (1 cup) equals 205 calories, 9 g fat (5 g saturated fat), 39 mg cholesterol, 1,139 mg sodium, 18 g carbohydrate, 1 g fiber, 11 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Easy New England Clam Chowder

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (2)
MY REVIEW
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MY REVIEW
Reviewed Nov. 1, 2014

"This easy but flavorful version of New England clam chowder tastes like made-from-scratch. My husband requested I make it frequently. Keep the clams tender by adding them at the end of the cooking time. If they cook too long, they get tough."

MY REVIEW
Reviewed Oct. 8, 2014

"I have to disagree with the one star reviews. This recipe looks good. No, I haven't made it. But I have used condensed soups as the base for many wonderful soups. This recipe is called "Easy" for a reason! The sherry and butter will easily dress up a plain can of soup and make it taste special."

MY REVIEW
Reviewed Jan. 2, 2014

"May as well heat a can of chowder"

MY REVIEW
Reviewed Dec. 15, 2013

"Sorry this isn't really a recipe. It is opening store bought soup."

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