Best New England Clam Chowder

Best New England Clam Chowder Recipe

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Lucy Colbry


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

★★★★★ 1 vote


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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

How to Make Best New England Clam Chowder


  • 1Place 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.
  • 2Meanwhile,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
  • 3Add 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.

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About Best New England Clam Chowder

Course/Dish: Chowders

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