Steve's New England Clam Chowder Recipe

Name: Steve's New England Clam Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ears of new england butter corn (fresh yellow corn at market); 5 lbs clams (live new england steamers); 6 russet baking potatoes; 1 vidalia onion (or maui onion); 1 cup Chardonnay wine (white wine); ½ cup land-o-lakes unsalted butter; 6 tablespoons all-purpose flour; 1 (8 g) packet active dry yeast; 1 pint heavy cream; 1 pint milk

Servings: persons

1
Place steamers in sink and fill with cold water.
2
Rinse.
3
Drain.
4
Repeat.
5
Fill with cold water and pour yeast in and let sit 20 minutes.
6
Bring separate pot of water to boil.
7
Just enough to cover corn and place shucked corn in water.
8
Boil for 15 minutes and remove corn reserving the water.
9
Keep water boiling and place peeled and cubed potatoes inches Make sure water covers potatoes.
10
Add if needed.
11
Boil for 15 minutes.
12
Remove potatoes and set aside reserving the water.
13
Using the same boiling water add steamers.Add the chardonnay to pot and boil until the clams open.
14
Remove clams reserving the liquid.
15
Strain the broth through cheese cloth to remove sand or just let sand settle and pour off broth into bowl.
16
Cut corn off the cob.
17
Remove clams from shell and clean off necks.
18
Dice the necks leaving the bellys whole.
19
In large pot melt stick of butter over low heat.
20
Add flour and whisk.
21
When it turns to paste slowly add milk while whisking.
22
Add cream while whisking.
23
Add chopped onion and cook for 5 minutes.
24
Add reserved broth slowly while whisking until desired thickness.
25
You don't have to add all the broth.
26
You want a creamy consistency.
27
Simmer on lowest possible heat for 10-15 minutes while stirring to not stick.
28
Add corn, clams and potatoes and simmer 10 minutes.
29
Enjoy!

1480

kcal

Calories

142

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 10 ingredients. The key ingredients include: 6 ears of new england butter corn (fresh yellow corn at market), 5 lbs clams (live new england steamers), 6 russet baking potatoes, 1 vidalia onion (or maui onion), and more.

Yes, Steve's 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.

That's it — enjoy your meal!

Steve's New England Clam Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions