New England Clambake Chowder Recipe

Name: New England Clambake Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter; 1 cup yellow onion, chopped; 1/2 cup celery, chopped; 2 cups red potatoes, bite-size chunks; 2 (8 ounce) bottles clam juice; 2 cups heavy cream; 1 1/2 cups frozen corn, thawed; 2 teaspoons fresh thyme, minced; 1 bay leaf; 2 (6 1/2 ounce) cans clams, minced and drained; 1/2 lb hot Italian sausage, cooked and drained; 6 slices bacon, crisp and crumbled; coarse salt, to taste; fresh ground black pepper, to taste; 2 tablespoons all-purpose flour; 2 tespoons sherry wine vinegar

Servings: persons

3 tablespoons butter
1 cup yellow onion, chopped
1/2 cup celery, chopped
2 cups red potatoes, bite-size chunks
2 (8 ounce) bottles clam juice
2 cups heavy cream
1 1/2 cups frozen corn, thawed
2 teaspoons fresh thyme, minced
1 bay leaf
2 (6 1/2 ounce) cans clams, minced and drained
1/2 lb hot Italian sausage, cooked and drained
6 slices bacon, crisp and crumbled
coarse salt, to taste
fresh ground black pepper, to taste
2 tablespoons all-purpose flour
2 tespoons sherry wine vinegar

1
In a large stockpot, saute' the onion, celery, and potatoes in butter. Cook for about 10 - 12 minutes, or until the onions and celery are soft; stirring occasionally.
2
Add the next 8 ingredients to the pot, give a good stir. Season with salt and pepper.
3
In measuring cup, mix flour with a little bit of warm water to dissolve it and make it paste-like. Add flour mixture to pot and bring just to boiling. (If you want a thicker base, add a little bit more flour.).
4
Cover and simmer on low heat for 30 minutes. Stir in the sherry wine vinegar, simmer another minute or two.
5
Remove the bay leaves. Ladle into warmed soup bowls and serve hot with oyster crackers or crusty Italian bread.
6
SERVING TIP: Cut a lid out of a small round loaf of sourdough bread, just as you would a pumpkin. Hollow out most of the bread (save for breadcrumbs or toasted croutons). Toast the sourdouch round lightly in the oven; serve warm chowder inside the bread bowl.

967

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 16 ingredients. The key ingredients include: 3 tablespoons butter, 1 cup yellow onion, chopped, 1/2 cup celery, chopped, 2 cups red potatoes, bite-size chunks, and more.

Yes, New England Clambake 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!

New England Clambake Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions