New England Clam Chowder

READY IN: 1hr 5mins
Recipe by - Carla -

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.

Top Review by bernadette t.

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.

Ingredients Nutrition

Directions

  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!

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a