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    You are in: Home / Recipes / Linda's New England Clam Chowder Recipe
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    Linda's New England Clam Chowder

    1/7 Photos of Linda's New England Clam Chowder

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    Linda's Busy Kitchen's Note:

    This is delicious on a cold winter or fall day! If thickened, this is great in a bread bowl. I love mine with oyster crackers on top, and a BIG dill or sour pickle on the side! You can add 2 cans cream style corn too, as I did in the pictures I posted for another delicious chowder variation! If you cook ahead and give chowder a chance to sit in the fridge, the flavors will meld and it is even more AWESOME the 2nd day! I often use Fat Free Half And Half in place of the whole milk, and its great too. NOTE: This chowder makes lots of delicious thin milky, buttery broth, which is traditional in New England style chowders. If you make changes to the amounts of milk, butter, etc. it will not taste as rich and delicious, and changes the recipe.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 8 large potatoes, peeled, and cubed into 1-inch squares
    • 2 large onions, cut in 1/2, then thinly sliced
    • 2 (10 ounce) cans geisha brand baby clams, with juice
    • 2 quarts whole milk, works best
    • 1 (12 ounce) can evaporated milk
    • 1/2 cup margarine
    • salt and pepper, to taste
    • 1 (16 ounce) bottle clam juice (optional)
    • 2 (14 3/4 ounce) cans cream-style corn (optional)

    Directions:

    1. 1
      In a lg. pot, put in potatoes, and onions. Add enough water to cover all.
    2. 2
      Add salt and pepper, and let come to a boil. Boil about 15 minutes.
    3. 3
      Drain out water, until it is just covering all.
    4. 4
      Add clams with juice and bottled clam juice (if you are using), milk and evaporated milk, Stir.
    5. 5
      Add stick of margarine, and stir as it melts to blend. Heat for 20 mins on med. heat.
    6. 6
      If you want to thicken the chowder, do so now, by adding about 1/2 cup flour into 2 cups COLD water, mixing well to remove lumps, then add about 1/3 at a time into chowder, until you get desired consistency.
    7. 7
      Add salt and pepper, to taste.
    8. 8
      Makes a big pot.

    Ratings & Reviews:

    • on March 22, 2009

      55

      I really liked this but thought that the instructions could use a bit revision. While the recipe calls for 2 qts of milk, it does not say when to add it. I made about half the recipe, using a whole can of evaporated milk and the clam juice, and perhaps a cup or so of milk. I thought adding a quart would make it too thin. I did use a 1/4 cup of flour to help the texture. I added a bay leaf to the water with the onions and potato, as I think bay leaves really work well with this type of soup. I found this quite good, probably will try to thicken just a bit more next time. Looking forward to bringing leftovers to work tomorrow.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 05, 2009

      55

      I don't know how anyone could rate this with less than 5 stars when it deserves 10! Following the recipe exactly with no alterations produces a clam chowder packed with flavor and has a broth that is so delicious, you could eat just the broth! I did add in the clam juice and kept the broth thin, as that is how we like it. The butter gives it an amazing flavor and it needs the full amount to maximize the flavor. The evaporated milk gives it the creaminess, and with the added milk, it is excellent!! The first meal we had I left out the corn, but the second time I made it I added it in and it was delicious both ways! If it's possible, it's even better the second day as the flavors have a chance to mingle together. I have added this to my all time favorite soups and chowders and plan to have it many times during the long cold winters we have here!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 29, 2009

      55

      I'm so sorry to only be able to rate this with a 3. I liked it but with all of the great 4 and 5 star reviews I was expecting something more. I have always made my clam chowder with bacon in it, but in the interest of lowering fat where every possible this recipe really appealed to me. I made 3 servings and used 3 small potatoes which was lots. The spuds and onion were cooked in not quite enough water to cover them and I added 3/4 can of fat free evap milk along with the clams and their juice to the water that was left in the pot. I topped it with low fat veggie Baco's and chives. Sadly, the clam flavor was very weak even with that full can. I skipped the margarine to save fat and added butter extract and Molly McButter so it had plenty of the butter flavor. I'll try the leftover tomorrow to see if the clam flavor increases. Made for Gimme 5 tag game. *EDIT*: I took Linda's suggestion and added clam juice to the leftover soup and that really sent it up to the top for me. Thanks Linda, I now have a low fat clam chowder recipe that is great! :D

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

    Read All Reviews (8)

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    Nutritional Facts for Linda's New England Clam Chowder

    Serving Size: 1 (754 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 659.6
     
    Calories from Fat 212
    32%
    Total Fat 23.5 g
    36%
    Saturated Fat 8.6 g
    43%
    Cholesterol 62.0 mg
    20%
    Sodium 340.5 mg
    14%
    Total Carbohydrate 85.5 g
    28%
    Dietary Fiber 8.6 g
    34%
    Sugars 17.3 g
    69%
    Protein 28.1 g
    56%

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