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New England Clam Chowder

User Rating 4.5 Star Rating (4 Reviews)

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New England clam chowder
Armstrong Studios/Photolibrary/Getty Images
The early New England clam chowders were usually made with fish and it wasn’t until the last hundred years or so that the clam, and other shellfish, took over the starring roll. By the way, if you like your chowder on the thicker side you can mash some of the cooked potatoes into the soup before finishing the chowder.

Serves 6

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Ingredients:

  • 2 slices bacon, cut into 1/4-inch pieces
  • 1 large yellow onion, diced
  • 2 tablespoons butter
  • 1 tablespoon flour
  • 2 cups water
  • 4 medium russet potatoes, peeled and cut into 1/2-inch cubes
  • 1 1/2 teaspoons salt
  • ground black pepper, to taste
  • 2 cups half-and-half
  • 2 cups canned minced clams, drained, juice reserved

Preparation:

  1. In large saucepan, over medium-high heat cook the bacon until almost crisp. Reduce the heat to low, add 1 tablespoon of the butter, the onions, and sauté until soft, about 5 minutes. Be careful not to brown the onions. Add the flour and cook for 2 more minutes.

  2. Whisk in water and reserved clam juice, and once combined add the potatoes. Season with the salt and pepper, increase heat to medium, bring to a simmer, and cook uncovered until potatoes are tender.

  3. Reduce heat to very low, pour in half-and-half, add the rest of the butter, and clams, and cook until heated through. Do not boil! Turn off heat, adjust seasoning, and serve hot.
User Reviews

Reviews for this section have been closed.

 3 out of 5
small change, Member mfyslaw

i really think most new england clam chowders are basically the same.however, if you replace water or chicken stock w/ clam juice/stock its much tastier,also try salt pork instead of bacon,its the same amount of work and worth it,one more thing i like is heavy cream vs. milk or half and half,they're all good but I'm from Revere Ma. and most of the people i know love the thicker chowders,clam,lobster,corn etc... if you like it thick like legals or thicker,this will work w/ all chowders. w/ out adding extra flour to thicken (which will get watery after re heating)try it and hope you enjoy!

8 out of 8 people found this helpful.

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