I left a cruise ship with a great souvenir...the recipe for this splendid chowder! It's a traditional soup that stands the test of time. —Agnes Ward, Stratford, Ontario
Recommended: Classic Homemade Soup Recipes
VERIFIED BY Taste of Home Test Kitchen
- 12 fresh cherrystone clams
- 3 cups cold water
- 2 Jones Dairy Farm Dry-Aged Bacon strips, diced
- 1 small onion, chopped
- 2 medium potatoes, peeled and finely chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1/2 cup half-and-half cream
- Tap clams; discard any that do not close. Place clams and water in a large saucepan. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until clams open.
- Remove meat from clams; chop meat and set aside. Strain liquid through a cheesecloth-lined colander; set aside.
- In a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Saute onion in drippings until tender.
- Return bacon to the pan; add clam meat and reserved liquid. Stir in the potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
- Combine flour and milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir in cream; heat through (do not boil). Yield: 7 servings.
Originally published as New England Clam Chowder in Taste of Home Christmas Annual Annual 2009, p47
Reviews forTraditional New England Clam Chowder
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Oct. 15, 2014
"This will also let you add ingredients if desired . For anyone watching calories , this would be great ."