"Sometimes I add carrots. I have also made this recipe up until the tomato addition, omitted the tomatoes and instead added light cream and made New England Clam Chowder adding a little flour to thicken. Enjoy!" — MARLEE
Watch video tips and tricks
3 (28 ounce) cans
2 (6.5 ounce) cans
Well, now, I'm surprised. This just didn't sound like it would work-and all that thyme!! Well, it did! I reduced the clam juice to a little over three cups and it improved the overall texture, making it less runny. I did not drain the clams, so that added still a little more liquid. I was very pleased with the result upon first cooking it and enjoyed it for lunch for several days after. It reheats well. I originally served it with garlic read, and then added saome cut-up bread to the soup bowl befroe reheating. That was fun too.
* Percent Daily Values are based on a 2,000 calorie diet.
Marlee's Clam Chowder
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 86
Here’s a hearty comfort-food classic to warm you up on cold winter days.
See how to make a creamy, 5-star clam chowder.
Watch the firefighters of Dartmouth make chowder for the crew.