New England Clam Chowder
Total Time
Prep: 15 min. Cook: 30 min.
Makes
12 servings (3 quarts)
I wasn't satisfied with other recipes I came across for clam chowder, so I devised this one. Everyone who's tried it raves about it. The dish is great on a cold day.
New England Clam Chowder Recipe photo by Taste of Home
Reviews
Adde half and half and additional clams along with clam juice.
I use this as my guide for clam chowder. I do lighten up the calories a bit by using 1% milk with just a little whole milk and use olive oil to make the base then add a little butter for flavor. My family likes me to use minced clams instead of chopped.
I didn't care for the spices added to this recipe. I'll go back to my old recipe.
My husband and son both said this was a restaurant-quailty chowder! It is absolutely delicious. I was looking for a little thicker soup (just my preference), so instead of milk, I used half-and-half. And I added a fourth can of clams! :)One great thing about this recipe: the ease!
I liked the flavor of this soup. Next time I will cook the potatoes a bit with the onion and celery to add a bit more flavor and a bit more cream.
This recipe is fabulous!
Due to a previous comment, I used half of the thyme, but still did not care for the flavor. I wanted mine thick and creamy, so I used a quart of half and half and a quart of whole milk. I was pleased with the results. I added 2 minced garlic cloves and finely diced celery with the onions. I omitted the celery salt and sage. Overall, I was satisfied with my chowder, but it just wasn't my favorite.
Best clam chowder ever!
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