New England Clam Chowder

Jelean Dokos


This recipe has been perfected over many years and I think it has finally reached the pinnacle! Make it yourself and see what you think.


★★★★★ 1 vote

A Crowd!
35 Min


  • 1 c
    onions, minced
  • 1 c
    celery, minced
  • 4 can(s)
    minced clams with juice (or 1 lb clams)
  • 2 bottle
    clam juice
  • 1 1/2 tsp
  • pinch
  • 3/4 c
    butter, cold
  • 2 c
    potatoes, diced
  • 2 c
    carrots, diced
  • 1/2 c
  • 1 qt
    half and half
  • 2 Tbsp
    red wine vinegar

How to Make New England Clam Chowder


  1. Drain juice from clams & pour over vegetables in saucepan; add clam juice to barely cover and simmer, covered, over medium heat until barely tender.
  2. In the meantime, melt butter, add flour and blend; cook, stirring constantly. Add half and half; cook and stir with wire whisk until smooth and thick. Add undrained vegetables, clams & vinegar, and heat through.

Printable Recipe Card

About New England Clam Chowder

Course/Dish: Chowders

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