Clam Chowder: New England Style

I am well aware that there are 2 versions of clam chowder. Having relatives in New England automatically makes me a die-hard New England clam chowder fan. I shun the Manhattan version. I’m just not as excited about tomatoes as I am about a cream-based soup!

Drain the juice into a pot and set aside for now:

2 cans minced clams

Add to the pot with the clam juice:

2 c. potatoes, diced

Add enough water to barely cover the potatoes, bring them to a boil, and cook for 15 minutes, or until the potatoes are fork tender.

In a separate, smaller pot, melt:

3/4 c. butter

Add to the butter and cook until fragrant and starting to brown:

1 c. onion, diced

1 c. celery, diced

Whisk into the vegetables and butter:

3/4 c. flour

Then, add gradually while stirring to avoid lumps:

4 c. milk

Add the thickened white sauce with vegetables to the larger pot with the cooked potatoes. Also, add the clams you set aside earlier.

Heat the chowder through and season to taste with the following:

salt

pepper

sugar

Serve the clam chowder with crackers or fresh bread.

Note: Clams come in several different sizes of cans, so one larger can works instead of the two smaller ones.

And a very important question: Oyster crackers taste great with clam chowder, but is that even allowed?

Find more heavenly, international dishes here and soup recipes here.

clam chowder

Clam Chowder: New England Style

Having relatives in New England automatically makes me a die-hard New England clam chowder fan. I'll take cream over tomatoes any day!
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Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine American
Servings 6

Ingredients
  

  • 2 cans clams minced
  • 2 cups potatoes peeled and diced
  • 3/4 cup butter
  • 1 cup onion diced
  • 1 cup celery diced
  • 3/4 cup flour
  • 4 cups milk

Instructions
 

  • Drain the clam juice into a large pot and set the clams aside. Add the potatoes and just enough water to cover them. Boil for 15 minutes, or until the potatoes are tender. Do not drain.
    2 cans clams, 2 cups potatoes
  • In a separate, smaller pot, melt the butter. Add the vegetables and cook until they're fragrant and starting to brown.
    3/4 cup butter, 1 cup onion, 1 cup celery
  • Whisk in the flour. Add the milk gradually, whisking to avoid lumps. Stir until the sauce thickens.
    3/4 cup flour, 4 cups milk
  • Add the thickened white sauce to the cooked potatoes and clam juice. Heat through. Don't forget the clams!
  • Season to taste with salt, pepper, and sugar. Serve with crackers or bread.
Keyword potatoes, seafood
Tried this recipe?Let me know how it was!

0 thoughts on “Clam Chowder: New England Style”

  1. You are posting too many delicious recipes. I can't try them all 🙂 I have some extra salmon… I'll have to try that… is the flavor pretty potent when you use salmon?

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