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best new england clam chowder

(1 rating)
Recipe by
Lucy Colbry
Eagle River, AK

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

(1 rating)
yield 6 -8

Ingredients For best new england clam chowder

  • 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
  • 1
    vegetable bouillon cube

How To Make best new england clam chowder

  • 1
    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.
  • 2
    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
  • 3
    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.

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