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

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    45 mins

    45 mins

    Norelllaura1's Note:

    This is a rich and creamy chowder; I use quahogs for their rich flavor. Often I'll make a big batch and freeze some for later.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place clams in a large pot with enough cold water to cover them, add the baking powder and stir well. Let stand for 30 minutes. Drain and rinse under cold running water.
    2. 2
      In a small frying pan cook bacon until crisp and drain well, reserving 1 Tbs of fat.
    3. 3
      Return clams to the pot and add the parsley sprigs, bay leaf, quartered onion and 1 cup of water. Cover and bring to a boil over high heat. Reduce heat to med. high and cook unil the clams begin to open, about 3 minutes Continue to cook, uncovering the pot as needed to remove clams as soon as they open slightly; do not over cook.
    4. 4
      When cool enough to handle pry open shells and remove the clams over the pot to catch all the juices. Discard any that do not open. Coarsely chop the clams in a bowl, cover and set aside. Strain the broth and reserve.
    5. 5
      In a large sauce pan, add the bacon fat, 1 Tbs. of butter. Add the chopped onion and cook for 1 minute. Add the garlic, celery and pepper and cook until the vegetables are soft but not browned, about 5 minutes. Add the potatoes and the reserved clam broth and bring to a boil. Reduce heat to med. low and cover and cook until potatoes are tender, about 15 minutes.
    6. 6
      In a med. sauce pan, scald the milk and cream, about 5 minutes.
    7. 7
      In a small bowl, mix the remaining 1 Tbs. of butter with the flour until smooth. Whisk this into the chowder, 1 teaspoons at a time until no raw flour taste remains, about 2 minutes. Add the hot milk and cream and the hot pepper sauce, Worcestershire sauce, thyme and salt and pepper to taste.
    8. 8
      Stir in the clams and cook until heated through, about 1 minute. Serve immediately and enjoy.

    Browse Our Top Chowders Recipes

    Ratings & Reviews:

    • on February 09, 2006

      55

      This is a great chowder recipe! Instead of quahogs, I used chopped clams from the seafood market. I also used4 cups clam broth. Yummmm Thanks Norelllaura1

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

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    Nutritional Facts for New England Clam Chowder

    Serving Size: 1 (265 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 483.3
     
    Calories from Fat 333
    68%
    Total Fat 37.0 g
    56%
    Saturated Fat 22.6 g
    113%
    Cholesterol 154.9 mg
    51%
    Sodium 182.4 mg
    7%
    Total Carbohydrate 24.0 g
    8%
    Dietary Fiber 1.7 g
    7%
    Sugars 2.6 g
    10%
    Protein 15.2 g
    30%

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