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

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    SJM's Note:

    This is great when it's cold and blustery outside. Serve with some hot crusty rolls and you have a winning combination.

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    Units: US | Metric


    1. 1
      Peel and chop the raw potatoes into small cubes.
    2. 2
      Place the diced potatoes in a Dutch oven and fill with just enough water to cover them.
    3. 3
      Bring the water to a boil and cook for 7 minutes or until tender but not soft/mushy.
    4. 4
      Chop the onion into small pieces.
    5. 5
      Cut the bacon into ½ inch pieces, cook until crisp in a large skillet.
    6. 6
      Remove bacon pieces and set aside.
    7. 7
      Drain all but 2 tablespoons of bacon grease.
    8. 8
      Add the chopped onions/celery and minced garlic to the skillet with the bacon grease.
    9. 9
      Sauté until the onions are soft.
    10. 10
      Open the cans of clams.
    11. 11
      Drain the liquids into a small container.
    12. 12
      Add ½ of the clam juice to the skillet with the onions, celery, and garlic.
    13. 13
      Set the clams and remainder of clam juice aside.
    14. 14
      Simmer for 5 minutes.
    15. 15
      When the potatoes are done, drain the potatoes and return to the Dutch oven.
    16. 16
      Add the onion/celery mixture.
    17. 17
      Stir just enough to mix, not mash.
    18. 18
      In a large sauce pan, melt the butter and add the flour, making a roux.
    19. 19
      Add the half and half cream and the 2% milk.
    20. 20
      Cook on medium heat until thickened, stirring constantly with a whisk.
    21. 21
      Add the cayenne pepper, Worcestershire Sauce, and ground pepper while sauce thickens.
    22. 22
      Pour the thickened sauce into the Dutch oven with the potatoes and onions.
    23. 23
      Add the clams and bacon pieces.
    24. 24
      Stir to mix.
    25. 25
      Cook over medium heat until heated through.
    26. 26
      If the chowder is too thick, add more milk or clam juice until the desired consistency is reached. Add salt to taste.
    27. 27
      Spoon into serving bowls, garnish with paprika and parsley, and enjoy.

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    Ratings & Reviews:

    • on February 11, 2010


      This clam chowder sure hit the spot. I followed the recipe exactly as written, except I added a can of corn. Wonderfully thick, lots of clams and very rich. What is not to like about this soup? Thanks Steve for sharing this really great chowder recipe. This will be my one and only.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 28, 2009


      I chose this recipe out of the many posted because some others omit celery - which I think is essential in any soup - and I was intrigued by the two kinds of clams and the addition of Worcestershire and cayenne. Both give a nice little kick at the back of the throat without overpowering. A good amount of clams - which is great. I added just slightly more flour because I want chowder to be fairly thick, and only used 2 tsp. of salt - plenty in my opinion. Delicious! Wouldn't change anything.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 07, 2009


      Really delicious clam chowder. The only thing that I did different was use 6 cans of chopped clams and added 1/2 cup of chopped carrots.. I have never added worcestershire sauce to clam chowder and it was a nice addition. I will make this again!

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


    Nutritional Facts for Steve's New England Clam Chowder

    Serving Size: 1 (378 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 630.0
    Calories from Fat 346
    Total Fat 38.5 g
    Saturated Fat 19.3 g
    Cholesterol 143.4 mg
    Sodium 1695.8 mg
    Total Carbohydrate 38.1 g
    Dietary Fiber 2.2 g
    Sugars 8.4 g
    Protein 32.4 g

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