New England Clam Chowder

Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

As a New Englander I can tell you this is the best Clam Chowder around! It's from The Vanilla Bean Cafe in Pomfret, Connecticut. This is the original recipe. In addition to the onion & celery I sometimes like to add 1/2 cup shredded carrots.

Ingredients Nutrition


  1. Melt butter and bacon fat in large pot.
  2. Sautee onion, celery garlic (and 1/2 cup shredded carrots, if using) until tender.
  3. Add seasonings (parsley, Tabasco, celery salt, thyme & bay).
  4. Add flour and instant mash potatoes.
  5. Turn off flame and stir until flour is no longer visible.
  6. Add the clam juice and stir.
  7. Turn flame back on to high and continue stirring (constantly) to avoid sticking.
  8. Bring to a boil.
  9. Add potatoes and stir.
  10. Cook for 15 minutes or until potatoes are tender.
  11. Add clams.
  12. Stir.
  13. Add cream.
  14. Stir.
  15. Simmer for 1/2 hour.
  16. Add salt and pepper, to taste.
  17. Serve garnished with fresh parsley and enjoy!


Most Helpful

i thought this was awesome! i didn't add the carrots but did add more garlic and celery salt. it tasted even better after sitting in the fridge overnight. i would recommend cooking it a day before you intend to eat it so the flavors have a chance to meld together. my honey ate most of the pot within 2 days and i made at least triple the recipe.

bernadette t. May 31, 2011

Very pleased with the outcome,only changes I made where additional garlic & almost double the clam juice,probably about 55oz. I also tossed in 8 littlenecks for decorative effect when serving. Served with a Garden Fresh Salad, Native Corn & French Bread As a native New Englander this was The Cat's Meow.....

The Oddsbreaker July 25, 2008

Excellent recipe, just what I was looking for! Nice and thick and full of flavor.

psshongo August 05, 2016

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