Contest-Winning New England Clam Chowder Recipe

4.5 70 78
Contest-Winning New England Clam Chowder Recipe
Contest-Winning New England Clam Chowder Recipe photo by Taste of Home
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Contest-Winning New England Clam Chowder Recipe

Read Reviews
4.5 70 78
Publisher Photo
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
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.

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  • 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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CVHS User ID: 9447990 286303
Reviewed Apr. 8, 2018

"I have tried many clam chowder recipes over the years. This one is by far the best and most closely resembles New England or San Francisco restaurant style. I did double the amount of flour to make a little thicker."

MY REVIEW
Crystal User ID: 9444250 285887
Reviewed Mar. 31, 2018

"Delicious!!! Very easy to follow"

MY REVIEW
Paula User ID: 9439929 285411
Reviewed Mar. 21, 2018

"I made a shrimp stock since I did not have clam juice ,used fresh clams out of the shell given to us from a friend in Maine ,added shrimp to the chowder and I used full fat half and half other than that I followed the recipe . This chowder turned out completely amazing ."

MY REVIEW
BayAreaRob User ID: 7363156 284917
Reviewed Mar. 11, 2018

"This is delicious. BUT it should NOT be called New England chowder. No garlic, thyme, celery."

MY REVIEW
Leah User ID: 9429483 284282
Reviewed Feb. 25, 2018

"I have been using this recipe for about 2 years and my whole family loves it."

MY REVIEW
Dalisay User ID: 9412452 284270
Reviewed Feb. 25, 2018

"My family loves this recipe! I substituted basil from my garden for the thyme."

MY REVIEW
[email protected] User ID: 6993142 284267
Reviewed Feb. 25, 2018

"I'm not from New England so I can't offer that perspective, but I would say that this recipe makes a very great-tasting soup anyway! I used regular fat half & half and an extra can of clams. I did use the extra juice from that extra can as well. The soup thickened quickly and stayed that way, so adding the extra liquids made it just the right consistency for us. For our tastes, I also added about 1 Tbsp. of Kosher salt. Will most likely fall back on this recipe again when my son requests NE Clam Chowder."

MY REVIEW
Donna User ID: 9420026 283166
Reviewed Feb. 4, 2018

"I just made this recipe today and the hubby said it was the best clam chowder he had ever eaten! Can't get a better review than that! The only change at all that I made was just a little more garlic and a little salt and black ground pepper. It was so easy to make and tasted wonderful!"

MY REVIEW
Jeffrey User ID: 9393776 281588
Reviewed Jan. 5, 2018

"This is my third time following this recipe. I think it's great that there are more than one way to prepare NECC. Karen, my wife, and I love this one."

MY REVIEW
KerryBrownLax User ID: 4939544 280123
Reviewed Dec. 28, 2017

"Love this recipe. It is quick and easy to make. I add the cooked bacon back into the pot instead of using it as a topping. Great flavor!"

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