New England Clam Chowda

New England Clam Chowda Recipe

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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


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3 qt
clam stock plus 3 pints of fresh chopped clams
1 1/2 qt
heavy cream
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}
bay leaves
1 tsp
old bay seasoning

How to Make New England Clam Chowda


  • 1You'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.
  • 2Lower 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!

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About New England Clam Chowda

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

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