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New England fresh clam chowder recipe

hello fresh clam chowder recipe :

This recipe for New England clam chowder is the finest one ever! We dig our own razor clams in the Pacific Northwest, and I grind them for the chowder. The canned clams are fine because these aren't easily accessible. Port Angeles, Washington resident Sandy Larson

Making clam chowder at home is much simpler than you might imagine, and the finished product is incredibly creamy, savory, and clam-filled!

fresh clam chowder with foody maze recipe

Even though soup season is over, clam chowder is a dish that can be enjoyed in any climate, especially if it is handmade.

If you didn't know, making clam chowder is actually a fairly easy soup that only requires a few items from your cupboard. While some recipes call for fresh clams, for a variety of reasons, I actually prefer to use canned clams. for several different reasons:

  • It is undoubtedly simpler because all you need to do is open the can. Done.
  • As opposed to $9.99 per pound, it is more affordable at $2.99 each can.
  • Not to mention the abundance of clams, which you don't really get when you order out, it adds a lot more flavor when you Uses both the canned clams and juices.

I adore this recipe since it gives you total control over how creamy the soup will be. You may make it as thick or as runny as you wish, depending on how you like your soup. Oyster crackers should be prepared because this soup will definitely disappear from your dinner table!


  • 4 diced pieces of bacon beef.
  • 2 minced garlic cloves.
  • 1 diced onion.
  • Unsalted butter, two teaspoons.
  • A half-teaspoon of dried thyme.
  • A cup of milk.
  • 2 chopped and peeled russet potatoes.
  • On of Bay leaf.
  • 3 tablespoons of regular flour.
  • Chopped clams from 2 cans with saved juices.
  • Vegetable stock, one cup.
  • kosher salt and freshly ground black pepper, to flavor.
  • One cup of half-and-half.
  • 2 teaspoons of freshly chopped parsley.

Preparation :

  1. a large stockpot or Dutch oven heated to a medium-high temperature Cook the bacon beef for 6 to 8 minutes, or until it is crispy and browned. 1 tablespoon of extra fat should be kept in the stockpot and is transferred to a plate lined with paper towels.
  2. Butter should be melted in a stockpot. For two to three minutes, or until the shallots are transparent, cook the onion and garlic together while stirring frequently. After adding, mix the thyme for about a minute.
  3. Whisk in the flour for about a minute, or until it barely begins to color. While whisking, progressively incorporate the milk, vegetable stock, clam juice, and bay leaf. Cook for 1-2 minutes, stirring regularly, or until the mixture starts to thicken. potatoes, then mix.
  4. When the potatoes are tender, simmer for 12 to 15 minutes after bringing to a boil.
  5. Half-and-half and the clams should be heated through within a couple of minutes after adding salt and pepper to flavor. If the broth is too thick, add more half and half as needed to achieve the desired consistency.
  6. If preferred, top with bacon beef and parsley before serving.
  7. Enjoy!

Nots :

Whole milk and cream are divided equally in half and half. You can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream for 1 cup of half & half.

Depending on the thickness of the potatoes, the cooking time may need to be altered.

What is New England clam chowder?

Common ingredients in New England clam chowder are clams, potatoes, onions, salted pork, and milk or cream. The major distinction from other chowders is thought to be the presence of dairy. A traditional American dish, New England clam chowder was first consumed by settlers in the 1700s.

What toppings can I add to clam chowder?

Oyster crackers, cooked bacon beef that has been diced, and fresh chives are traditional clam chowder garnishes.

How do you thicken clam chowder?

This clam chowder is thickened using a slurry, which is a concoction of flour and fat-free half-and-half. These two should be combined to avoid clumping. The soup should be heated until it has thickened and the flavor of the flour has been eliminated.

Nutrition Facts :

1-1/3 cups: 260 calories, 1g of saturated fat, 4g of total fat, 22 mg of cholesterol, 788 mg of sodium, 39g of carbohydrates, 3g of fiber, and 13g of protein. Exchanges for diabetics: 2 1/2 starches, 1 lean meat.

Thanks for reading. I hope you like it.

Don't forget to read: Shrimp popcorn recipe is a simple and easy idea


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