New England Clam Chowder I

New England Clam Chowder I

408
Debbie2 0

"Hot and hearty recipe that will warm you up on cold winter days."

Ingredients

45 m {{adjustedServings}} servings 396 cals
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Nutrition

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  • Calories:
  • 396 kcal
  • 20%
  • Fat:
  • 22.5 g
  • 35%
  • Carbs:
  • 24g
  • 8%
  • Protein:
  • 24.1 g
  • 48%
  • Cholesterol:
  • 101 mg
  • 34%
  • Sodium:
  • 706 mg
  • 28%

Based on a 2,000 calorie diet

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Directions

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  1. Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
  2. Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.
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Reviews

408
  1. 549 Ratings

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My 5 star rating comes with a caveat. After reading several reviews complaining about a)the potatoes not being thoroughly cooked enough, b) it was too watery, and c) it wasn't "clammy" enough, ...

Reading the reviews before making this recipe I made the following changes: I used bottled clam juice instead of the water (1 ½ cups); 2 cups half-and-half and one-cup heavy cream instead of 3 ...

I was looking forward to this recipe and followed it exactly. I made no changes and was very disappointed with how it turned out. The soup was very watery and had an unusual texture. I also thin...