search saves

New England Clam Chowder

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

Ready In:
1hr
Serves:
Units:

ingredients

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).
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Millereg
Contributor
@Millereg
Contributor
"Very rich and creamy chowder served at Skipjack's restaurant in Boston, Massachusetts"
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. rollersgirl
    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!
    Reply
  2. Diane C 2
    Absolutely wonderful. Great flavor and easy to make.
    Reply
  3. Violet Star
    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!
    Reply
  4. JFitz
    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!
    Reply
  5. victorian1
    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!
    Reply
see 17 more icons / navigate / navigate-down
Advertisement