New England clam chowder

New England Clam Chowder

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Hollis Clair


I got this from one of the Barefoot contessa shows, but changed a couple things to suit our taste.


★★★★★ 1 vote



  • 2 stick
    butter, divided
  • 1 large
  • 2 c
    carrots, chopped
  • 2 c
  • 4 c
  • 1 tsp
    thyme, dried
  • ·
    salt to taste
  • ·
    black pepper to taste
  • 1 qt
    clam juice
  • 1/2 c
  • 2 c
    half and half
  • 10 can(s)
    chopped and minced clams 6.5oz can size,drain clams save 1 qt. of this juice

How to Make New England clam chowder


  1. In a large kettle melt 1 stick butter and add chopped onions, saute until done then add chopped carrots, celery, potatoes, saute for ten min. then add thyme,salt and black pepper,saute for 10 more min.. Add 1 qt.saved clam juice, cook veg. until tender. In a seperate pan melt 1 stick butter,whisk in flour cook for a couple min. then add 1 cup of soup broth mix together then add half and half, whisk altogether add to chowder then add clams. Cook on simmer until heated through. Start to finish took me 2 hours.

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About New England clam chowder

Course/Dish: Chowders

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