New England Clam Chowda

New England Clam Chowda

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Eddie Szczerba


We love this chowder,it reminds us of summers and the fall on the beaches of Rhode Island!


★★★★★ 1 vote

20 Min
30 Min


  • 3 qt
    clam stock plus 3 pints of fresh chopped clams
  • 1 1/2 qt
    heavy cream
  • 4
    celery ribs sliced
  • 6 large
    russet potatoes peeled and diced ,then partially cooked.
  • 1 medium
    sweet onion chopped fine
  • 1 Tbsp
    thyme, dried
  • 1 1/2 tsp
  • 1 1/2 tsp
    black pepper
  • 1/2 c
    roux {blonde}
  • 3
    bay leaves
  • 1 tsp
    old bay seasoning

How to Make New England Clam Chowda


  1. You'll need a large soup pot for this one!
    Saute the onions,celery and spices until they are soft.
    Add the clam stock,and the chopped clams and diced potatoes,bring to a rapid boil.
    Cook for fifteen to twenty minutes.
  2. Lower the heat to medium,add the heavy cream,bring up to a simmer and stir in the roux until thickened,about ten minutes.
    Serve with oyster crackers and enjoy! :)
    Please discard the bay leaves!! We don't want anyone to choke on one of those!

Printable Recipe Card

About New England Clam Chowda

Course/Dish: Chowders Cream Soups
Other Tags: Quick & Easy For Kids

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