Contest-Winning New England Clam Chowder Recipe

4.5 59 65
Contest-Winning New England Clam Chowder Recipe
Contest-Winning New England Clam Chowder Recipe photo by Taste of Home
Publisher Photo

Contest-Winning New England Clam Chowder Recipe

Read Reviews
4.5 59 65
Publisher Photo
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
MAKES:
5 servings
TOTAL TIME:
Prep: 20 min. Cook: 35 min.
MAKES:
5 servings
TOTAL TIME:
Prep: 20 min. Cook: 35 min.

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

Directions

In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute the celery, onion and garlic in the drippings until tender. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.
In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the reserved bacon; sprinkle over each serving. Yield: 5 servings.
Originally published as New England Clam Chowder in Healthy Cooking October/November 2008, p31

Nutritional Facts

1-1/3 cups: 260 calories, 4g fat (1g saturated fat), 22mg cholesterol, 788mg sodium, 39g carbohydrate (9g sugars, 3g fiber), 13g protein.

  • 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
  1. In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute the celery, onion and garlic in the drippings until tender. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.
  2. In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
  3. Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the reserved bacon; sprinkle over each serving. Yield: 5 servings.
Originally published as New England Clam Chowder in Healthy Cooking October/November 2008, p31

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Reviews forContest-Winning New England Clam Chowder

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cbybee User ID: 3897502 278057
Reviewed Nov. 20, 2017

"Great Clam Chowder. Used chicken stock instead of water. Would not use all the juice from the cans of clam or the half and half. The soup thickened nicely but was just a little thinner than I like when adding the juice and reserved half and half. Will be my go to Clam Chowder."

MY REVIEW
Todd User ID: 9305518 277172
Reviewed Nov. 2, 2017

"Came out pretty well instead of using water I use chicken broth for a substitute round 2 1/2cups instead of half-and-half used heavy cream and fresh parsley and Thyme for my garden"

MY REVIEW
anneevans User ID: 7201386 276548
Reviewed Oct. 24, 2017

"I am sure that to someone that has never tasted real New England clam chowder this might taste good, but there is no way this tastes anything like the chowder that we make in Boston or anywhere else in New England. You can call it Washington clam chowder or Northwest clam chowder or west coast clam chowder, but not Boston or New England clam chowder. We would never put celery or garlic or thyme in our chowder!!!!!"

MY REVIEW
ssherman62 User ID: 7359004 272894
Reviewed Sep. 11, 2017

"Very good recipe and easy to make! I like how thick it was. Served it with cheddar bay biscuits.

It was a hit!"

MY REVIEW
No_Time_To_Cook User ID: 6334849 265688
Reviewed May. 8, 2017

"Very Good! I doubled the potatoes and used regular fat half and half. I had fresh clams, so I saut?ed them with the onion and celery."

MY REVIEW
Robert User ID: 9161357 265544
Reviewed May. 5, 2017

"quick an easy recipe I made it for my family and did not have the potatoes and had to substitute dehydrated potatoes from a box of au gratin potatoes and I was delicious and much quicker to cook since I did not have to wait for the potatoes to soften."

MY REVIEW
Rose User ID: 8989618 259749
Reviewed Jan. 16, 2017

"Like this page a lot."

MY REVIEW
meliss.beyer User ID: 7101887 259639
Reviewed Jan. 14, 2017

"This recipe had good flavors. It thickened up quickly to begin with but thinned out a lot after adding the rest of the half and half and the clams. I would maybe add less half and half or drain one of the cans of clams next time."

MY REVIEW
Tess User ID: 8980101 257698
Reviewed Dec. 4, 2016

"This is a fabulous recipe! Great flavor and consistency. It's reasonably simple to make and many of the ingredients are things I have on hand in my pantry and fridge. I have substituted whole milk instead of half and half before and it's still good, but the half and half yields slightly better results. I like to add a handful of fresh chopped parsley at the end."

MY REVIEW
[email protected] User ID: 8892696 250355
Reviewed Jul. 12, 2016

"Was so flavorful im glad i made it. I served it with garlic bread sticks!"

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