New England Clam Chowder Recipe

Name: New England Clam Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 40 oz. clam juice (five 8 oz. bottles); 10 oz. chopped clams (2 cans); 2 diced celery stalks; 3 diced medium potatoes; 1/4 lb. butter; 1 bay leaf; 4 oz. flour; 1 diced medium onion; 1/4 tsp. thyme; 1 small minced garlic clove; 1/2 tsp. white pepper; 1 pt. heavy cream

Servings: persons

40 oz. clam juice (five 8 oz. bottles)
10 oz. chopped clams (2 cans)
2 diced celery stalks
3 diced medium potatoes
1/4 lb. butter
1 bay leaf
4 oz. flour
1 diced medium onion
1/4 tsp. thyme
1 small minced garlic clove
1/2 tsp. white pepper
1 pt. heavy cream

1
In a large double boiler, melt butter; saute onions, garlic and celery until celery is tender and onions are translucent.
2
Add flour to make a roux, stirring constantly so it does not burn. This mixture should be thick.
3
Once roux is ready, slowly add clam juice and stir constantly to eliminate any lumps from the roux and obtain a smooth mixture.
4
Add thyme, pepper, potatoes and bay leaf. Simmer until potatoes are tender and add clams.
5
Simmer for 5 more minutes and remove from heat.
6
Remove bay leaf; add heavy cream and serve.

491

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 40 oz. clam juice (five 8 oz. bottles), 10 oz. chopped clams (2 cans), 2 diced celery stalks, 3 diced medium potatoes, and more.

Yes, New England 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.

New England Clam Chowder

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