- 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
- 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.
Reviews forContest-Winning New England Clam Chowder
"First generation PNWer here. I made this for my finicky family who are all from Boston & New Hampshire so I was nervous making it after the reviews from the New Englandah chowdah snobs (believe me, my family is full of them) and guess what? They loved it! My dad has always been particular about his “chowdah” and he couldn’t get enough! I’m not fond of razor clams so I subbed for some fresh local butter clams. I tripled the recipe to make for the whole family, not too much leftover but what was leftover I froze & it does freeze well! Thank you!"
"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"
"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!!!!!"
"Very good recipe and easy to make! I like how thick it was. Served it with cheddar bay biscuits.It was a hit!"
"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."
"Like this page a lot."
"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."
"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."