NEW ENGLAND CLAM CHOWDER RECIPE

Make a creamy comforting dinner with this NEW ENGLAND CLAM CHOWDER RECIPE. Just like the chowder you get on the wharf.

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Clam Chowder is one of my absolute favorite meals. I lived on the Oregon Coast for many years and besides the gorgeous scenery, the chowder in a bread bowl was the best part of living there.

Now that I live inland I make clam chowder myself. It is super easy to make and you can still serve it in a bread bowl if you prefer.

Recipe Tips:

• The half & half mixture will thicken quickly once it starts to bubble, so stop cooking it once it becomes thick and no more lumps are remaining. 
• If you want your chowder to be not as thick, add the half & half mixture to the pot of vegetables right before it starts to bubble and is still a little bit thin. 
• Add the clams at the very end to avoid them becoming rubbery. 

More Soup Recipes:

CHICKEN RICE SOUP – ZUPPA TOSCANA – BROCCOLI CHEDDAR SOUP 

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NEW ENGLAND CLAM CHOWDER RECIPE

Yield: 6

Prep Time: 15 minutes

Cook Time: 25 minutes

Make a creamy comforting dinner with this NEW ENGLAND CLAM CHOWDER RECIPE. Just like the chowder you get on the wharf.

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Ingredients

• 2 cups russet potatoes, peeled and diced
• 1 cup yellow onion, finely chopped
• 1 cup leeks, sliced into half moons
• ½ cup celery, finely chopped
• ¾ cup butter
• ¾ cup flour
• 1 quart half & half
• 1 ½ teaspoons sea salt
• ½ teaspoon granulated sugar
• Dash of pepper to taste
• 2 (6.5-ounce) cans minced clams in clam juice (1 extra can if you like lots of clams)

Instructions

1. In a large pot, add the potatoes, onion, leeks, and celery. Pour the juice from the clams over the vegetables. Add water until the vegetables are completely covered and give it a mix. Bring to a boil, then turn heat to medium-low and simmer for 10-15 minutes or until vegetables are tender, stirring occasionally.
2. While the vegetables are cooking, melt the butter in a large saucepan over medium heat. Using a whisk, gradually blend the flour with the butter to make a roux. Slowly add half & half and continue whisking. Let the mixture come to a slight bubble and continue cooking until it becomes thick and creamy (it will be quite thick).
3. Once the vegetables are tender, add the creamy mixture to the large pot with the vegetables and mix well. Add the sea salt, sugar, and pepper; stir.
4. Add the clams and mix until all ingredients are well combined and chowder is heated through.
5. Serve hot with your choice of toppings.

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Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 577Total Fat 40gSaturated Fat 26gTrans Fat 2gUnsaturated Fat 13gCholesterol 127mgSodium 1031mgCarbohydrates 42gFiber 3gSugar 10gProtein 13g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.