Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / New England Clam Chowder Recipe
    Lost? Site Map

    New England Clam Chowder

    New England Clam Chowder. Photo by *Parsley*

    1/2 Photos of New England Clam Chowder

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 50 mins

    20 mins

    1 hrs 30 mins

    Ravenseyes's Note:

    This is a rich and flavorful Chowder - creamy in body and full of clams - I have lived east and west coast and have lived in BC, Canada and this recipe is a combination of all - plus the love and care of my Jims' clam chowder

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large steamer pot add your cleaned clams - with 1 cup of white wine and 2 tsps crushed garlic. Steam until clams are fully opened.
    2. 2
      Remove clams from the pot and set aside to cool.
    3. 3
      Reserve all liquids from the clam steam (this is the clam liquor - add bottled clam juice to equal 12 cups).
    4. 4
      In a 6 qt or larger pot add 1 tbsp olive oil, over medium high heat, add onions, celery, garlic and potatoes. Cook for approximately 5 minutes or until onions are clear.
    5. 5
      Add clam liquor and cook till potatoes are tender.
    6. 6
      In a small pot melt butter add flour, salt and pepper cook for two minutes slowly add several ladles of the clam juice from the soup pot to the rue and cook till it begins to thicken, remember to stir constantly while thickening or you will burn your rue. Return the rue to the soup pot and allow the two to come together. Add cream and cook for 10 minutes.
    7. 7
      The last touch is to add your chopped clams - I add them last so they don't turn to rubber. Serve with a nice crusty bread.

    Ratings & Reviews:

    • on December 08, 2007

      55

      It may seem like a lot of work to use fresh clams, but it's really quick and easy. The flavor is "fresher" too. I halved this recipe, but didn't halve the amount of roux (I like thick clam chowders). This tastes much more fattening than it is. Thanx for posting this. It's a keeper!

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

    Advertisement

    Nutritional Facts for New England Clam Chowder

    Serving Size: 1 (615 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 402.5
     
    Calories from Fat 45
    11%
    Total Fat 5.0 g
    7%
    Saturated Fat 2.3 g
    11%
    Cholesterol 41.0 mg
    13%
    Sodium 2047.1 mg
    85%
    Total Carbohydrate 66.9 g
    22%
    Dietary Fiber 4.2 g
    17%
    Sugars 14.9 g
    59%
    Protein 21.9 g
    43%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites