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New England Clam Chowder I

New England Clam Chowder I

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Debbie2

Debbie2

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

  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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Texas2Step
1228

Texas2Step

11/28/2007

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, I made the following modifications to the recipe: 1) Rather than cooking the potatoes uncovered, I covered them. Even doing so required a full 20 minutes to soften the potatoes, and 2) Rather than throw out half of the clam juice, I added it all. But not before I put 2 tablespoons of flour in it for thickening. After adding, I brought it back to a boil and stirred until "the desired thickness was acheived" My wife, a New England clam chowder aficionado (I prefer Manhattan-style) proclaimed it to be the best she's ever had. SCORE!!

Joel
723

Joel

10/10/2003

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 cups half-and-half, and 3 - 10oz. cans of clams. The other adjustment I made was to use 1-cup ham instead of bacon as I find that bacon gets to soggy in soups, the ham is a perfect substitute and give the soup a bit more bite.

RogueOnion8
326

RogueOnion8

2/20/2006

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 think it was just a tad bit too chunky for my tastes (cook the potatoes longer?). I plan on looking for additional clam chowder recipes to try and leave this one alone.

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