Best New England Clam Chowder

Best New England Clam Chowder

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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



  • 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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About Best New England Clam Chowder

Course/Dish: Chowders

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