New England Clam Chowder

"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."
photo by Carla C. photo by Carla C.
photo by Carla C.
photo by Carla C. photo by Carla C.
Ready In:
1hr 5mins




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

Questions & Replies

default avatar
  1. ykm158
    Are the instant potatoes used already prepared or in a box? Wondering what the prepared measurement would be. I have left over mashed that I would like to use. Thanks.


  1. 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.
  2. The Oddsbreaker
    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.....
  3. Karen K.
    It was ok, but not as good as my son makes. I was told after I made this that I'm not allowed to make clam chowder any more. I think it was almost too strong on clam flavor and we didn't care for the seasonings. I added extra half and half, bacon and dill and that helped. The instant mashed potatoes were a great way to thicken it though.
  4. Brian R.
    Pretty good, but...
  5. Jill M.
    I just made this soup and it is absolutely delicious. I did tweak it a little. I used half clam juice and half chicken stock. I thought the clam juice was too pricy at my store as I was making a double batch. I didn't have celery salt so I used chicken soup base which added the saltiness and it turned out fabulous. I was trying to replicate a clam chowder we have at a restaurant we sometimes go to and I think I nailed it.


  1. Brian R.
    start with pearl onions and white wine, heavy cream and butter, need a little more thyme, and also add to the recipe black pepper, a little Worcestershire, sea salt to taste.


<p><br /> <br />My most used and favorite cookbook is the 1946 edition of Fannie Farmer's Boston Cooking School handed down to me from my Mother. <br /> <br />My most favorite kitchen utensils are a set of Johnson &amp; Wales knives given to me by my mother, a professional chef. <br /> <br />I enjoy traveling to exotic places, trying new foods and bringing home rare ingredients to expirement with. <br /> <br />I work fulltime as a lab technician for a local diagnostic center. In addition to that, during my free time I'm either at the gym, listening to music, tending to my herb garden and/or trying out new recipes &amp; ideas in the kitchen. <br /> <br />I am a classically trained singer and musician, passionate about music. <br /> <br />My favourite thing to do is sit outside in my garden with my husband, a glass of wine, good food, music &amp; a few good friends. <br /> <br /><img src= alt= /> <img src= border=0 alt=Photobucket - Video and Image Hosting /></p>
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