Best New England Clam Chowder Recipe

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Best New England Clam Chowder

Lucy Colbry


By far the best I have ever had. We make it with clams we dig in season at clam gulch

pinch tips: How to Remove a Yolk


4-6 large
potatoes,peeled and diced
1 medium
onion, chopped
1/2 cup
shredded carrot
1/2 cup
diced celery
1/2 cup
butter( i use 1 tbs butter and 3 tbs olive oil
1/4 cup
all purpose flour
1 qt
milk or half and half
2 cans
(6 1/2 oz each) minced clams, do not drain
1 bottle
clam juice
1 t each
salt, ground sage, thyme
1/2 t each
ground pepper, dill, garlic powder
vegetable bouillon cube

Directions Step-By-Step

Place potatoes in a large saucepan and add canned clams with juice, add the bottle clam juice, salt and add enough water to just cover potatoes. Bring to a boil, reduce heat to medium low, cover and cook 10 minutes or until tender. Remove from heat and add boullion to dissolve in hot liquid.
Meanwhile,in a large Dutch oven, on medium heat, melt butter ( and or olive oil ) and sauté onions, celery, and shredded carrots until tender, about 10-12 minutes. Add flour, stir until smooth; add milk (or half and half) gradually, stirring until thickened
Add potatoes and liquid to Dutch oven, stirring, and add remaining spices and heat thoroughly. DO NOT LET BOIL.. Serve with salad and crusty bread for a complete meal.

About this Recipe

Course/Dish: Chowders