Contest-Winning New England Clam Chowder
This is the best New England 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
Reviews
This recipe tasted like San Francisco's Pier 39 clam chowder in a sour dough bowl. Very good! Can add baby shrimp and crab meat on top of it
I’m confused. Maybe it’s my iPad? But the YouTube doesn’t show anything besides the strips of bacon lying in the skillet ostensibly sizzling to the tune of Ian Post’s “Du Da.” I’m going to give this a try. I just dug razors down here in Newport, Oregon.
I followed the changes the lady with vermouth and deglazing with white wine and this is the BEST CLAM CHOWDER EVER!!!
My family really liked this chowder. It is easy to make and very versatile. I’ve made this twice. The first time I made as directed. It was pretty good but I needed a little more flavor. The second time I deglazed the sautéed veggies with 2 Tb white wine before adding the broth and I used Chicken bone broth instead oF bouillon. I also added a bay leaf and 1 tsp of old bay seasoning in addition to the other seasonings. I added 1/4 cup of vermouth along with the half and half. The chowder was amazing.
This is a nice base, but if you even have a little bit of concern for your health ( I know, we're talking a chowder here) this thing is an absolute salt/sodium bomb. I tried it "as is" the first time, and modified the next to bring it down. First, I know its delicious, but skip the bacon and sautee the vegetables in a little butter. Reduce the chicken bouillon, which is the main culprit of un-necessary sodium, down to just half a teaspoon. Switch to black pepper to amp up the flavoring a little and cook the rest as recommended. Incidentally, the modified version tasted much more like authentic clam chowder from New England.
I just made this for dinner tonight. I added two cans of cream of chicken soup and an extra clam juice to it. I don’t like to use flour if I can help it. Everything else I did exactly to the recipe. I liked it and will make it again. Thanks!
From the household "food critic.", this tecipe is "BADASS" I have made 3 times. 1st time to spec...gorgeous 2nd time, the "food critic" brought home heavy cream instead of half and half, so I used 1c whole milk and 1c heavy cream mixed together and then halved 3rd time I had 5 rashers of bacon and did not want to waste , so I used 5. ALL WERE EXCELLENT, CREAMY, T H I C K AND SATISFYING!! Best clam chowder EVER.
I love this clam chowder. Definitely the best I have made and I struggle to think of a restaurant clam chowder I liked better.
this is the best Clam Chowder recipe i have tried.. i use 3 can of clam instead of 2, but last one just clam without juice. Already made 3 times and simply amazing. thanks
Made this last night which was rainy and cold(what's new in the NW) Very easy and yummy. Like others, tweaked a bit. 3 cans clams; twice bacon(come on got to have lots, put half into soup), added chives and butter(again duh). Didn't have white pepper so used good old black. A big chunk of garlic sourdough and the 3 of us finished it off. Will definitely make again! We know our clam chowder on the West Coast thank you very much.