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New England Clam Chowder

 New England Clam Chowder
I wasn't satisfied with other recipes I came across for clam chowder, so I devised this one. Everyone who's tried it raves about it. The dish is great on a cold day.
10-12 ServingsPrep: 15 min. Cook: 30 min.

Ingredients

  • 4 medium potatoes, peeled and cubed
  • 2 medium onions, chopped
  • 1/2 cup butter
  • 3/4 cup King Arthur Unbleached All-Purpose Flour
  • 2 quarts milk
  • 3 cans (6-1/2 ounces each) chopped clams, undrained
  • 2 to 3 teaspoons salt
  • 1 teaspoon ground sage
  • 1 teaspoon ground thyme
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon pepper
  • Minced fresh parsley

Directions

  • Place potatoes in a large saucepan and cover with water. Bring to a
  • boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
  • Meanwhile, in a Dutch oven, saute onions in butter until tender. Add
  • flour; stir until smooth. Gradually stir in milk. Bring to a boil;
  • cook and stir for 2 minutes or until thickened.
  • Drain potatoes; add to Dutch oven. Add clams and remaining
  • ingredients; heat through. Yield: 10-12 servings (3 quarts).

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New England Clam Chowder (continued)

Nutritional Facts: 1 serving (1 cup) equals 254 calories, 13 g fat (8 g saturated fat), 45 mg cholesterol, 678 mg sodium, 26 g carbohydrate, 1 g fiber, 9 g protein.