Contest-Winning New England Clam Chowder
This is the best clam chowder recipe, ever! In the Pacific Northwest, we dig our own razor clams and I grind them for the chowder. Since these aren't readily available, the canned clams are perfectly acceptable. —Sandy Larson, Port Angeles, Washington
Ingredients
- 4 center-cut bacon strips
- 2 celery ribs, chopped
- 1 large onion, chopped
- 1 garlic clove, minced
- 3 small potatoes, peeled and cubed
- 1 cup water
- 1 bottle (8 ounces) clam juice
- 3 teaspoons reduced-sodium chicken bouillon granules
- 1/4 teaspoon white pepper
- 1/4 teaspoon dried thyme
- 1/3 cup all-purpose flour
- 2 cups fat-free half-and-half, divided
- 2 cans (6-1/2 ounces each) chopped clams, undrained
Reviews
I was really skeptical about the fat free half and half and flour in this recipe, but I've been on Weight Watchers and really craving New England clam chowder so I thought I'd give it a try. It worked like a dream, thickened up perfectly and tasted rich. No one could tell it was lower in fat. I also added celery with the onion, but otherwise kept the recipe the same. My family and guests thought it was great and finished every drop. In the past I've added a splash of lager or pale ale to my chowder (not canon, I know, but I like it) and I may do that with this recipe in future. It just adds a little depth to the flavor.
So amazing!! This is my new clam chowder recipe. I had to make a few adjustments. I'm doing a no-spend month and I'm just out of some things. I didn't have clam juice but I had shrimp shells saved in the freezer so I boiled those for broth and used that in place of the clam juice and it worked good. I made a double batch. I also had less than half the onion called for, but I had green onions growing in my garden and used about a cup of those in place of one of the onions. I ended up adding 1 extra can of clams.. first reason was because I bought a pallet of them on clearance. Yeah. I thought it was a good move. And I wanted the extra clams because I was short on that clam juice. -- Also, I'm going to try it again lower carb by only using 1 small potatoes and then chopped cauliflower and I might try cream cheese in place of the flour. The seasonings in this are excellent.
very good recipe, not too many ingredients and easy to follow directions. I did however make a few changes do to my liking of clam chowders i've had in the past. i added a small carrot finely diced. Instead of 1 cup water i added another bottle of clam juice since i was using fresh clams there was no juice. I also cut the bouillon down since i was using the extra juice. i also used heavy cream instead of half and half so i didn't need the flour. Sprinkled black pepper on top after it was cooked..It was a hearty thick creamy soup and i will definitely make it again. This is the second time i've made it so i knew it needed some tweaking. I also let me veggies and clams cook longer before adding the potatoes and broth. Served with oyster crackers,,It was so yummy!
It should be noted that the recipe says simmer covered for 15 to 20 minutes until potatoes are done. However, in the video it shows that the dish is covered while simmering for 15 to 20 minutes you might want to clarify that
Just finished making this and it’s wonderful, not bland at all as previous reviewers stated. I also used chicken “better than bouillon” as the author had mentioned as well as a shake of Worcestershire. This is a keeper!
Sorry but the Lady who said it's not "New England" is absolutely right ! Half the ingredients in this recipe do NOT belong in a true N.E. clam chowder, Thyme ? Chicken broth ? garlic ? bacon ? Half
This recipe was my “baby “quite a few years ago. It was intended as a healthy chowder. We all evolve in our cooking and these days I use Chicken”Better than Bouillion” , umami, good splash of fish sauce and Louisiana Hotsauce.Shelby said the chowder was bland, I don’t get that, and I’m sorry ,But when you want more “rich” use full fat half n half or whip cream add ,more bacon,add butter! And to the lady who says its not “New England” , I always thought New England meant white chowder and Manhattan is red chowder. It may have originated on east coast but we west coasters do some fine chowder too! ! And thanks to those that liked the recipe from the start!;-)
I made this Clam Chowder and I will make it again, the chowder was just delicious.
Just made this. From the sample taste, it is wonderful! Rich and creamy. I used 1.5 cups of heavy cream and i/2 cup half and half. Subbed basil for the thyme. Delish!! Can't wait for dinner to have a whole serving!!
I followed the directions, no adding or subtracting, and this is the most tasteless chowder I've had. Looking through other recipes now to see what I can do to doctor it up. Will give it 2 stars for creaminess, but so bland.