Contest-Winning New England Clam Chowder Recipe

4.5 56 63
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 56 63
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 celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. 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 cooked 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 celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. 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 cooked 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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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!"

MY REVIEW
mwajr User ID: 8833959 247050
Reviewed Apr. 13, 2016

"I substituted 2 leeks (mostly the white parts) for the onion, unsalted chicken broth for the bullion and added salt to taste. This is a great recipe!! Thanks for sharing."

MY REVIEW
abashu User ID: 6784654 244555
Reviewed Feb. 27, 2016

"I have a recipe I love and thought I would give this one a try. My old favorite is much better."

MY REVIEW
kvanvuren User ID: 5637536 244427
Reviewed Feb. 24, 2016

"This was the first time I made clam chowder and I made this for supper tonight. My family and I really liked it! I doubled the recipe, more than doubled the potatoes and decreased the half and half to 3 cups, instead of 4 cups with the recipe doubled.

Thank you for the recipe!"

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