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    You are in: Home / Recipes / New England Clam and Corn Chowder With Herbs Recipe
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    New England Clam and Corn Chowder With Herbs

    New England Clam and Corn Chowder With Herbs. Photo by Devin7H

    1/2 Photos of New England Clam and Corn Chowder With Herbs

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    Shelby Jo's Note:

    I haven't made this yet, but I'm sure I will...the photo in Bon Appetit looks absolutely delicious.

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    Units: US | Metric


    1. 1
      Cook bacon in large saucepan over medium heat until crisp. Transfer bacon to opaper towels to drain. Pour out all but 3 tablespoons drippings from pan.
    2. 2
      Add next 4 ingredients to pan; sprinkle with salt and pepper. Saute until vegetables are crips tender, about 5 minutes. Sprinkle flour over; stir 1 to 2 minutes. Gradually add milk to pan, stirring constantly. Bring to boil; reduce heat to medium and cook until slightly thickened, stirring often about 5 minutes.
    3. 3
      Add potatoes, clams with juice, and drained corn. Bring to boil; reduce heat to medium-low and simmer until potatoes are tender, stirring often, about 10 minutes.
    4. 4
      Season to taste with salt and pepper.
    5. 5
      Divide soup among bowls, sprinkle with bacon and parsley, and serve.

    Ratings & Reviews:

    • on September 28, 2011


      With one exception ~ shredding the carrots ~ I pretty much followed the recipe on down & thought this was one of the most flavorful clam chowders I've ever had! Really liked the addition of the carrot & the corn & will be making it again, for sure! Thanks for a great keeper recipe! [Made & reviewed in 1-2-3 Hits recipe tag]

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 26, 2012


      This was a healthy clam chowder with lots of veggies mixed in. The corn and the carrot made for a nice change from the usual version. I added celery and an extra potato to the soup. I also left out the bacon. Will make again, thank you.

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    • on December 17, 2010


      My husband loved this recipe, I enjoyed it as well (5 with minor changes). One thing I left out was the carrots, I felt that they were an odd accompaniment to clam chowder. I have never been crazy about rosemary but still made it with the rosemary and all other ingredients that the recipe called for (I used a very large vidalia onion).
      When I make this again, I think I will substitute sliced celery for the carrots and leave out the rosemary, I anticipate this will give me what I'm looking for. The recipe overall is a wonderful from scratch, hearty clam chowder that is pretty quick to put together and full of flavor.

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

    Read All Reviews (5)


    Nutritional Facts for New England Clam and Corn Chowder With Herbs

    Serving Size: 1 (457 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 364.8
    Calories from Fat 131
    Total Fat 14.5 g
    Saturated Fat 6.5 g
    Cholesterol 32.5 mg
    Sodium 368.3 mg
    Total Carbohydrate 47.8 g
    Dietary Fiber 4.6 g
    Sugars 18.9 g
    Protein 13.6 g

    The following items or measurements are not included:

    chopped clams with juice

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