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When the weather gets chilly, warm up with a hearty New England-style clam chowder. This classic recipe includes potatoes, bacon, cream, and canned clams. And it’s ready in just 30 minutes!
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Allrecipes member Debbie calls her recipe for New England clam chowder a hot and hearty recipe that will warm you up on cold winter days let’s start by prepping the chopped ingredients first the first step is to chop four slices of uncooked bacon then dice enough onion to make one-and-a-half cups one large onion
Should do it now Qube enough potatoes to make four cups depending on size that will take four or five medium sized potatoes finely drain to ten ounce cans of minced clams reserve the liquid which you’ll be using later fry the bacon in a large stock pot over medium heat until the
Bacon is cooked through add in the one and a half cups of chopped onion and cook that for five minutes until the onions start to turn translucent then add in one and a half cups of water and the four cups of potatoes Season the soup with one and a half teaspoons of salt and ground black pepper to taste Bring the soup to a boil and cook uncovered for about 15 minutes or until the potatoes are fork tender when the potatoes are tender pour in 3 cups of half-and-half and add 3 tablespoons of butter the drained clams and half the reserved clam liquid Allrecipes member joel suggests that if
You want an even richer chowder you can substitute bottled clam juice for the water and add in one more 10 ounce can of drained minced clams cook the soup for about 5 minutes until it’s completely heated through be sure not to let it boil or the clams may get tough
Serve it hot with your favorite chowder crackers New England clam chowder
23 Comments
this is the england clam made in usa..
What! No celery?
I like mine a little thicker, but will eat what ever is put in my bowl.
Third
i didnt see the point of straining the clams when ur gonna put everything in it anyways
I usually make a roux when I'm at the stage where I've reduced the bacon and added the onion. Not a heavy roux, but one that'll make it a bit thicker without turning it into clam gravy. LOL
Clam chowder has bacon, that is fact. You thought wrong sir!
My bad…thought you were a fat man.
nope…fat people in the majority of cases choose to be fat or have a food addiction and choose to do nothing about it. so yes, it is mean and that is how it should be.
I didn't like this recipe so much.
This looks too watery
if you think it looks to watery, than you probably arnt thinking about NE clam chowder lol
Canned clams? Not in my new england clam chowder.
Way too watery 👎
Hello, Mark King – Good question! The clams are drained because you don't use all the liquid in this recipe. Just half. Draining allows you to measure the amount.
Worst clam chowder recipe I've seen not cooked the correctnway at all. That ain't new England clam chowder.
I would never make a chowder if I had to use canned clams.
As a native Bostonian, nutrition nut and clam chowder connoisseur, the one bone I have to pick with this recipe is that you DO NOT need to use half and half, which is heavy on the fat. Half and half is used for its thickening properties, but you can achieve the same results-
or actually, even better-with low fat or whole milk mixed with a tablespoon or two of cornstarch, depending upon how thick you like your base. Aside from the half-and-half, (and if you're being nit-picky, the canned clams) this is a great clam chowder recipe.4
Loved it..
link is broken
Many parts of the US don’t have access to fresh clams. This recipe is perfectly acceptable. If you don’t like it, then don’t make it. Get over it, Yankees!
Is that Giada De Laurentiis?
Way too thin. I like a thick chowder.