Baked New England Style Clam Chowder! Recipe

Name: Baked New England Style Clam Chowder!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs hash brown potatoes, thawed; 1 tablespoon butter; 1/2 tablespoon olive oil; 1/2 cup green onion, sliced; 1/2 cup celery, sliced; 2 garlic cloves, minced; 1/2 teaspoon dry mustard; 1/4 teaspoon celery seed; 1/2 teaspoon dried thyme; 1 bay leaf; 1/8 teaspoon cayenne pepper; 2 tablespoons flour; 1 cup skim milk or 1 cup fat-free half-and-half; 1 1/2 tablespoons white vermouth; 1 cup shredded gruyere or 1 cup swiss cheese, divided; 2 tablespoons parmesan cheese; 1 cup low fat cottage cheese; 20 ounces chopped clams, drained and liquid reserved; 1/4 cup flat leaf parsley, chopped

Servings: persons

1 1/2 lbs hash brown potatoes, thawed
1 tablespoon butter
1/2 tablespoon olive oil
1/2 cup green onion, sliced
1/2 cup celery, sliced
2 garlic cloves, minced
1/2 teaspoon dry mustard
1/4 teaspoon celery seed
1/2 teaspoon dried thyme
1 bay leaf
1/8 teaspoon cayenne pepper
2 tablespoons flour
1 cup skim milk or 1 cup fat-free half-and-half
1 1/2 tablespoons white vermouth
1 cup shredded gruyere or 1 cup swiss cheese, divided
2 tablespoons parmesan cheese
1 cup low fat cottage cheese
20 ounces chopped clams, drained and liquid reserved
1/4 cup flat leaf parsley, chopped

1
The above listed clams are 3-6 5 oz cans! (would not let me list it that way!).
2
Saute, onions, celery and garlic in the oil and butter until soft. Add dry seasonings and flour. Stir well.
3
Remove from heat and slowly whisk in the milk and Vermouth. Return to heat and cook whisking until thickened.
4
Add 3/4 cup of the cheese as well as the parmesan. Stir until melted. Turn off heat and add the potatoes. (I like to use the Cubed Southern Style Hash Browns). The mixture will be very thick at this point.
5
Place cottage cheese and clam liquid in food processor or blender and buzz until no curds remain. Add this and the clams to the potato mixture and stir well.
6
Pour into a greased 9x13 casserole and sprinkle remaining 1/4 cup cheese over the top. Bake at 350u00b0F 30-40 minutes until the potatoes are soft.
7
Garnish with chopped parsley.

579

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 1/2 lbs hash brown potatoes, thawed, 1 tablespoon butter, 1/2 tablespoon olive oil, 1/2 cup green onion, sliced, and more.

Yes, Baked New England Style Clam Chowder! falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked New England Style Clam Chowder!

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions