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My Favorite New England Clam Chowder

Recipe #287999 | 55 min | 20 min prep | SERVES 4 -5 (Change Servings)
(2) RATE IT NOW READ REVIEWS

CHILI SPICE

RECIPE BY: CHILI SPICE

This fabulous, tastey chowder has classic easty-to-find ingredients and is a cinch to make! If you enjoy clam chowder (or never had it before)- and try this simple recipe- I am sure this will be a winner for you. It sure is at my home!

Posted on: Feb 23, 2008

Print Recipe

Ingredients

  • 8 slices bacon, chopped
  • 1 medium onion, chopped
  • 2 celery rib, diced
  • 1/2 cup Chardonnay wine or other dry white wine
  • 1 cup whipping cream (35%)
  • 1 cup milk
  • 2 (5 ounce) cans clams (reserve juice or nectar)
  • 2 large bay leaf
  • 1 teaspoon thyme leaves
  • 2-3 cups baking potato, peeled and 1/2 inch diced
  • 1 cup canned unsweetened evaporated milk
  • 1/4 cup fresh parsley, chopped
  • coarse salt
  • freshly cracked black pepper

    • Directions

    1. 1
      Brown the bacon until crisp in a thick-bottomed soup pot.
    2. 2
      Pour off half the fat.
    3. 3
      Add the onions and celery with a splash of water and saute for a few minutes until soft.
    4. 4
      Add the white wine, cream, milk, and the juice/nectar.
    5. 5
      Add bay leaves, thyme, and the diced potatoes.
    6. 6
      Bring the mixture to a SLOW simmer.
    7. 7
      Continue simmering for 15-20 minutes or until potatoes are softened and the chowder has thickened.
    8. 8
      Add the reserved clam meat, evaporated milk and parsley.
    9. 9
      Bring back to a slow simmer.
    10. 10
      Taste the chowder and add enough salt and pepper to season it.
    11. 11
      Serve with your favorite crusty rolls or biscuits!
    12. 12
      Hint- This chowder can be made a day or two in advance and reheated prior to serving. Its flavor actually benefits from resting in the refrigerator overnight.

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    Featured Reviews for This Recipe

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    From: Sydney Mike

    On Mar 8, 2008

    I pretty much followed this recipe down the line, with one exception ~ I cut the amount of bacon back to 4 slices ('cause that's what I usually do, either cut back on the bacon or eliminate it)! STILL, the taste of this clam chowder is really great, & I'm willing to add the recipe to my soup book! Thanks so much! [Made & reviewed as a bonus tag for one of my invitees to AUS/NZ Recipe Swap #14, Mar 08]

    0 people found this review helpful

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    • From: food snob mom

    On Mar 5, 2008

    Really excellent chowder! I accidentally put the evaporated milk in with the other liquids. The soup didn't thicken up as much as I would've liked but it still tasted great. I'm storing for a couple days to treat my daughter when she comes home to visit this week! I would definitely make this again although it must be very fattening! But it's worth treating yourself every now and then and this is the way to do it on a cold winter's day! Follow up....I refrigerated it for 2 days and it was dynamite! My family wanted more. The recipe doesn't make that much but we were able to get seconds in smaller bowls.

    1 person found this review helpful

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    • Read all 2 reviews
    Nutrition Facts

    Serving Size 1 (457g)

    Recipe makes 4 servings

    Calories 696
    Calories from Fat 452 (64%)
    Amount Per Serving %DV
    Total Fat 50.3g 77%
    Saturated Fat 24.9g 124%
    Monounsaturated Fat 17.6g
    Polyunsaturated Fat 3.6g
    Trans Fat 0.0g
    Cholesterol 162mg 54%
    Sodium 559mg 23%
    Potassium 1072mg 30%
    Total Carbohydrate 33.1g 11%
    Dietary Fiber 2.3g 9%
    Sugars 2.6g
    Protein 23.7g 47%
    Vitamin A 1856mcg 37%
    Vitamin B6 0.5mg 26%
    Vitamin B12 35.4mcg 590%
    Vitamin C 29mg 49%
    Vitamin E 1mcg 5%
    Calcium 337mg 33%
    Iron 10mg 60%

    detailed view...

    how is this calculated?

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