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

New England Clam Chowder Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES:10-12 servings
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES: 10-12 servings

Ingredients

  • 4 medium potatoes, peeled and cubed
  • 2 medium onions, chopped
  • 1/2 cup butter
  • 3/4 cup 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

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.

Directions

  1. 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.
  2. 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.
  3. Drain potatoes; add to Dutch oven. Add clams and remaining ingredients; heat through. Yield: 10-12 servings (3 quarts).
Originally published as New England Clam Chowder in Country December/January 1995, p49

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.

Reviews for New England Clam Chowder

AVERAGE RATING
   (23)
RATING DISTRIBUTION
5 Star
 (17)
4 Star
 (5)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Feb. 17, 2014

My husband and son both said this was a restaurant-quailty chowder! It is absolutely delicious. I was looking for a little thicker soup (just my preference), so instead of milk, I used half-and-half. And I added a fourth can of clams! :)

One great thing about this recipe: the ease!

MY REVIEW
Reviewed Jan. 17, 2014

I liked the flavor of this soup. Next time I will cook the potatoes a bit with the onion and celery to add a bit more flavor and a bit more cream.

MY REVIEW
Reviewed Dec. 24, 2013

This recipe is fabulous!

MY REVIEW
Reviewed Nov. 13, 2013

Due to a previous comment, I used half of the thyme, but still did not care for the flavor. I wanted mine thick and creamy, so I used a quart of half and half and a quart of whole milk. I was pleased with the results. I added 2 minced garlic cloves and finely diced celery with the onions. I omitted the celery salt and sage. Overall, I was satisfied with my chowder, but it just wasn't my favorite.

MY REVIEW
Reviewed Oct. 7, 2013

Best clam chowder ever!

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