Name: New England Clam Chowder
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4-8 serving(s)
Ingredients: 3 (8 ounce) bottles clam juice; 1 lb russet potato, peeled,cut into 1/2-inch pieces; 2 tablespoons butter; 3 slices bacon, finely chopped; 2 cups chopped onions; 1 1/4 cups chopped celery (about 2 large stalks); 2 cloves garlic, chopped; 1 bay leaf; 1/4 cup all-purpose flour; 6 (6 1/2 ounce) cans chopped clams; 1 1/4 cups half-and-half; 1 teaspoon hot pepper sauce

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Recipe by Millereg

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Very rich and creamy chowder served at Skipjack's restaurant in Boston, Massachusetts

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ingredients

3 (8 ounce) bottles clam juice
1 lb russet potato, peeled,cut into 1/2-inch pieces
2 tablespoons butter
3 slices bacon, finely chopped
2 cups chopped onions
1 ¹⁄₄ cups chopped celery (about 2 large stalks)
2 cloves garlic, chopped
1 bay leaf
¹⁄₄ cup all-purpose flour
6 (6 1/2 ounce) cans chopped clams
1 ¹⁄₄ cups half-and-half
1 teaspoon hot pepper sauce

directions

Bring bottled clam juice and potatoes to boil in heavy large saucepan over high heat.
Reduce heat to medium-low; cover and simmer until potatoes are tender, about 10 minutes.
Remove from heat.
Melt butter in heavy large pot over medium heat.
Add bacon and cook until bacon begins to brown, about 8 minutes.
Add onions, celery, garlic and bay leaf and sauté until vegetables soften, about 6 minutes.
Stir in flour and cook 2 minutes (do not allow flour to brown).
Gradually whisk in reserved juices from clams.
Add potato mixture, clams, half and half and hot pepper sauce.
Simmer chowder 5 minutes to blend flavors, stirring frequently.
Season to taste with salt and pepper.
(Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving).

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@Millereg

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@Millereg

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"Very rich and creamy chowder served at Skipjack's restaurant in Boston, Massachusetts"

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review by rollersgirl

1/9/2014

Very tasty! The only thing i did differently was I used 2 10oz cans of clams. It seemed like a perfect amount. Everything else stayed the same. So good!

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review by Diane C 2

12/24/2011

Absolutely wonderful. Great flavor and easy to make.

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review by Violet Star

9/7/2011

I also had a hard time getting this to thicken - I'm thinking that maybe I didn't cook the flour/fat mixture for long enough, or maybe the temp was too low. Other than the thickness, absolutely loved this recipe - the only major modifications I made were to swap out warmed heavy cream for the half-and-half, and I omitted the pepper sauce. Thanks so much for sharing this!

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review by JFitz

2/7/2011

I have tried a few clam chowder recipes and this one definitely had the most flavor! I added Wondra just to thicken it because that's how everyone likes it but that was the only change I made. Thanks for a great recipe!

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review by victorian1

1/22/2011

This recipe was a real winner! Being a very long-time cook, I have perused clam chowder recipes forever and this one had the main ingredients I was looking for. Had some frozen clam juice in freezer (from cherrystone clams - love 'em on half shell and save the liquor), and used that. Used the beautiful "yellow" potatoes (about 2 lbs.) and tons of onions, and also a little cayenne pepper, also half & half milk, and the canned clams (used "Sea Watch" from Costco - 13oz. can which are to die for). Took a while but absolutely the "BEST!" Am going to serve with "oyster crackers"....Pennsylvania transplant to FL, but love my roots and all the trips to the "shore" with my parents as a child and eating clams on the half-shell!

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