Linda's New England Clam Chowder

READY IN: 55mins
Recipe by Lindas Busy Kitchen

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.

Top Review by annchase60

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!

Ingredients Nutrition

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


  1. In a lg. pot, put in potatoes, and onions. Add enough water to cover all.
  2. Add salt and pepper, and let come to a boil. Boil about 15 minutes.
  3. Drain out water, until it is just covering all.
  4. Add clams with juice and bottled clam juice (if you are using), milk and evaporated milk, Stir.
  5. Add stick of margarine, and stir as it melts to blend. Heat for 20 mins on med. heat.
  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. Add salt and pepper, to taste.
  8. Makes a big pot.

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