Traci's Famous New England Clam Chowdahhhh

Traci Howard


I hope you enjoy this as much as our family and friends have for years! The "chowdahhh" is even better ( if that is possible) the next day!!! However,it often does not last that long

★★★★★ 24 votes
1 Hr 30 Min
1 Hr
Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
This tasted like the real deal to us! Super creamy and savory, we can't wait for it to rain so that we curl up with a bowl of this stuff.


3 c
onions, diced
3 c
celery, diced
5 lb
potatoes, diced
6 can(s)
corn, cream-style
6 can(s)
corn, or 6 ears of fresh corn kernels
6-6.5 oz can(s)
minced clams with juice
4 1/2 stick
2 1/4 c
unbleached white flour
3 qt
heavy cream
4 1/2 tsp
kosher salt
4 1/2 tsp
pepper, freshly ground
3 lb
pepper bacon, cut into 1/2 inch pieces
2 Tbsp
hot pepper sauce
6 or so...
round bread bowls, gutted. reserve the bread, and make croutons


1Drain the clams, but reserve the juice. Also, if you are using canned corn, drain well.
2Add the bacon to a large stock pot, and cook the bacon until almost crisp. I do not drain the fat. If you wish, I suppose it would be okay. However, the flavor is adds to the whole.
3Add the onions and celery to the bacon, cook until tender. Then add the potatoes, clam juice, and just enough water to barely cover the veggie/ bacon mixture. Cover and simmer. Cook potatoes until JUST fork tender; careful not to over cook the potatoes.
4In the meantime, in a 5 qt pan, melt the butter, add the flour,whisk to blend and cook for about two minutes. You want to make sure that you cook the flour taste out. Add the cream, cook and stir until smooth and thick, using a wire whisk. I tend to do this until I reach the thickness I desire.
5Once your "chowda" is as thick as you wish,remove the pot from the stove, and add the cream mixture, drained corn, creamed corn, clams, and hot sauce. Stir to combine, and ENJOY!

About Traci's Famous New England Clam Chowdahhhh

Course/Dish: Chowders, Seafood
Main Ingredient: Seafood
Regional Style: American
Collection: Soup's On!