Traditional New England Clam Chowder Recipe

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Traditional New England Clam Chowder Recipe

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4 1 1
Publisher Photo
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
MAKES:
7 servings
TOTAL TIME:
Prep: 40 min. Cook: 15 min.
MAKES:
7 servings
TOTAL TIME:
Prep: 40 min. Cook: 15 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

1 cup: 138 calories, 6g fat (3g saturated fat), 24mg cholesterol, 175mg sodium, 14g carbohydrate (3g sugars, 1g fiber), 6g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1/2 fat.

  • 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
  1. 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.
  2. Remove meat from clams; chop meat and set aside. Strain liquid through a cheesecloth-lined colander; set aside.
  3. 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.
  4. 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.
  5. 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

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Derrell User ID: 2982687 166110
Reviewed Oct. 15, 2014

"This will also let you add ingredients if desired . For anyone watching calories , this would be great ."

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