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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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    Units: US | Metric


    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


      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!

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    • on October 01, 2008


      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


    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
    Total Fat 73.8 g
    Saturated Fat 45.1 g
    Cholesterol 237.1 mg
    Sodium 148.8 mg
    Total Carbohydrate 32.4 g
    Dietary Fiber 4.5 g
    Sugars 5.0 g
    Protein 7.2 g

    The following items or measurements are not included:

    small quahogs

    fresh thyme leaves

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