Real Recipes From Real Home Cooks ®

new england clam chowdah

(1 rating)
Recipe by
Jane Whittaker
Massena (now in FL), NY

I have several versions of this, but this is the easiest and also my favorite. You could buy clams in the shell and steam them, but this is so much quicker and it really is creamy and delicious.

(1 rating)
yield 10 serving(s)
prep time 10 Min
cook time 40 Min
method Stove Top

Ingredients For new england clam chowdah

  • 4 slice
    bacon, fried crisp, and crumbled
  • 19 1/2 oz
    ( 3- 6.5 oz) chopped clams in can
  • 16 oz
    clam juice
  • 1/2 c
    celery, diced
  • 1 md
    onion, diced
  • 2 sm
    potatoes, diced
  • 1/2 tsp
    each salt and pepper, or to taste
  • 1/2 tsp
    dried thyme
  • 2 tsp
    dried parsley
  • 3 c
    whole milk
  • 1 c
    cream
  • slurry:
  • 1/2 c
    cornstarch
  • 1/2 c
    cold water

How To Make new england clam chowdah

  • 1
    Drain minced clams, save juice.
  • 2
    Saute bacon til crisp, drain and crumble.
  • 3
    Saute the onions and celery in reserved bacon fat until onion is translucent.
  • 4
    Add all the clam juices,diced potatos, and seasonings.
  • 5
    Simmer until potatoes are fork tender, not mushy.
  • 6
    Mix slurry ingredients and stir in a little at a time, using a spatula works really well here.
  • 7
    Continue cooking until mixture thickens, then add in milk, cream and clams.
  • 8
    Heat until everything is hot, don't boil.
  • 9
    You can garnish with some parsley and even some crispy bacon

Categories & Tags for New England Clam Chowdah:

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