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    You are in: Home / Recipes / CLAM CHOWDER (New England Style) Recipe
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    CLAM CHOWDER (New England Style)

    CLAM CHOWDER (New England Style). Photo by TracyO

    1/1 Photo of CLAM CHOWDER (New England Style)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Alan Leonetti's Note:

    There are hundreds of recipes for New England Clam Chowder. I was born and raised in Philadelphia, where there are wonderful New England style restaurants. When I say that this is the BEST RECIPE I have ever tasted, you can TAKE THAT TO THE BANK!!!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large stockpot bring 2 cups of water to a boil.
    2. 2
      Add clams, cover and cook for 5 minutes.
    3. 3
      Uncover, quickly stir clams with a wooden spoon and cover again.
    4. 4
      Continue to cook 5 to 10 minutes longer, until most of the clams are opened.
    5. 5
      Transfer clams to a large bowl and strain the broth twice through a fine mesh sieve or cheese cloth into another bowl, being careful to strain out the sand and grit.
    6. 6
      You should now have about 6 cups of clam broth.
    7. 7
      If not, add enough water to make it 6 cups.
    8. 8
      When clams are cool enough to handle, remove them from their shells and cut into 1/2 inch pieces.
    9. 9
      Set clams and broth aside.
    10. 10
      In a large heavy pot, cook bacon until crisp and fat is rendered.
    11. 11
      Pour off all, except 2 tablespoons, of the bacon fat.
    12. 12
      Add the butter, onions and celery and cook until softened, about 5 minutes.
    13. 13
      Add the garlic, thyme and bay leaves and cook until vegetables are completely wilted, about 3 minutes, being careful not to brown.
    14. 14
      Add the potatoes and the reserved clam broth and bring to a boil.
    15. 15
      Lower the heat, cover, and simmer for 20 to 30 minutes, until broth slightly thickens and the potatoes are very tender.
    16. 16
      If you prefer a thicker broth, mash some of the potatoes against the side of the pot with a wooden spoon.
    17. 17
      Remove from heat, stir in the clams and heavy whipping cream, and season with salt and pepper, if necessary.
    18. 18
      Set aside for 1 hour, to allow all of the flavors to thoroughly blend.
    19. 19
      Place the pot over low heat and slowly reheat, being careful not to bring to a boil.
    20. 20
      Serve hot, garnished with 1 or 2 pats of butter and some chopped scallions.

    Browse Our Top Chowders Recipes

    Ratings & Reviews:

    • on April 02, 2012

      55

      This is Emeril Lagasse's Recipe. I have been making it for years and it's the best I've ever had. It is a bit thin, so plan on thickening it with the method of your choice....It's alot of work, but well worth it!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 01, 2008

      55

      CHA - CHING!!! Right on the money! Excellent recipe ~ Excellent chowder! This IS the best tasting ~ just a little thin. I added a bit of Wondra to thicken it up as I didn't want to loose my chunks of potatoes- other than that I think it is perfect! Thank you for sharing your recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for CLAM CHOWDER (New England Style)

    Serving Size: 1 (258 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 804.3
     
    Calories from Fat 664
    82%
    Total Fat 73.8 g
    113%
    Saturated Fat 45.1 g
    225%
    Cholesterol 237.1 mg
    79%
    Sodium 148.8 mg
    6%
    Total Carbohydrate 32.4 g
    10%
    Dietary Fiber 4.5 g
    18%
    Sugars 5.0 g
    20%
    Protein 7.2 g
    14%

    The following items or measurements are not included:

    small quahogs

    fresh thyme leaves

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