New England Clam Chowder

Name: New England Clam Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10-12 servings (3 quarts).
Ingredients: 4 medium potatoes, peeled and cubed; 2 medium onions, chopped; 1/2 cup butter; 3/4 cup all-purpose flour; 2 quarts milk; 3 cans (6-1/2 ounces each) chopped clams, undrained; 2 to 3 teaspoons salt; 1 teaspoon ground sage; 1 teaspoon ground thyme; 1/2 teaspoon celery salt; 1/2 teaspoon pepper; Minced fresh parsley

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.

Ingredients

4 medium potatoes, peeled and cubed
2 medium onions, chopped
1/2 cup butter
3/4 cup all-purpose flour
2 quarts milk
3 cans (6-1/2 ounces each) chopped clams, undrained
2 to 3 teaspoons salt
1 teaspoon ground sage
1 teaspoon ground thyme
1/2 teaspoon celery salt
1/2 teaspoon pepper
Minced fresh parsley

Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
Meanwhile, in a Dutch oven, saute onions in butter until tender. Add flour; stir until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Drain potatoes; add to Dutch oven. Add clams and remaining ingredients; heat through.

Nutrition Facts

1 cup: 254 calories, 13g fat (8g saturated fat), 45mg cholesterol, 678mg sodium, 26g carbohydrate (10g sugars, 1g fiber), 9g protein.

Originally published as New England Clam Chowder in Country December/January 1995

Reviews

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Average Rating:

Katie7W

May 23, 2019

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.
Dibilaweed

Jan 6, 2015

I didn't care for the spices added to this recipe. I'll go back to my old recipe.
trina122680

Feb 17, 2014

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!
tcarver

Jan 17, 2014

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.
kittycatgirl17

Dec 24, 2013

This recipe is fabulous!
gone.campin

Nov 13, 2013

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.
catlovesbooks

Oct 7, 2013

Best clam chowder ever!
dietitian mindy

Oct 29, 2012

I did not like the thyme in this recipe, the worst clam chowder I have ever had.
tamarachronister

Oct 13, 2012

Delicious, especially now since the weather is getting colder! My husband and I loved it, and he keeps telling me he isn't a soup person .... but he keeps asking for more! We both added a little more pepper! I didn't have celery salt, but had celery flakes and added a tad more salt. Excellent!
CARSONM1

Oct 5, 2012

Great soup! I added 3 additional cans of clams.