New England Clam Chowder II Recipe

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Most Helpful Positive Review

Jul 19, 2005

This is a great recipe for when you're craving clam chowder, and don't want to wait. Here in Rhode Island, we have an abundance of clams, so I make this one often, using quahogs that my boys dig up. My one issue with this recipe, as-is, is that you have to make sure that the flour is adequately cooked, or you get that raw-flour taste. In order to do this with the sautee-the-flour-with-the-potatoes method, you run the risk of making the potatoes a bit mushy. If you have a bit more time, make a roux by melting a 1/2 stick of butter and cooking the flour in it for about 5 minutes. Wisk the roux in with the dairy before proceeding with step 4. You'll have a creamy and nicely thickened chowder with no lumps!

—POPPASQUASH

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Most Helpful Critical Review

Nov 28, 2011

For clam chowder this gets 3 stars. I followed this recipe exactly as is - it's a very good potato soup, but there isn't much clam chowder to it at all. My son and husband both liked it, but both were disappointed when they came to the table and there was no clam chowder as promised. I'm going to keep looking for a decent clam chowder recipe.

—Mother Ann

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160 Ratings

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Apr 23, 2006

This soup is outstanding. I was able to cut a lot of fat from the recipe with the following changes, and no loss of flavor: drain most of the bacon fat, there is still enough in the pan to cook the potato and onion. Use 2 cups of clam broth, and equal parts cream and skim milk until you get your desired thickness. I usually use more skim milk than cream. This may make the soup a little thinner, but I like it that way :) and its much healthier, so you can eat more and not feel guilty! Go ahead, have the 2nd bowl!

—LOVESUBLIME

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Feb 24, 2005

Really good recipe. Only reason I didn't give it 5 is I will make a couple of changes next time. I will add celery when cooking the onions & potatoes. Also I will not drain the clams and maybe add some more. I did thicken at the end with a corn starch mixture as we like our chowder thick. Thanks for the post.

—RaisinKane aka Patti

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Feb 10, 2009

This is probably one of the best clam chowders i have had - if not the best. I always make a double batch as my family loves it just as much as I do. I did make some alterations, however. I found that the recipe called for too many potatoes for my taste, so I used half the amount called for. I also doubled the flour (I like it to be a bit thicker). The recipe doesn't say if we are supposed to use the juice from the canned clams, so I discard the juice from one can and use the other. and the final change that i like the best is that I put a half tsp of dried thyme in before I add the clam juice to the potatoes. My accolades to the cook, a very well done recipe, and definitely a keeper!

—serabella8

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Jan 05, 2008

I saved the crumbled bacon and added it to the soup just before serving--this recipe was wonderful. I used 3 cups of half and half and instead of canned clams, used the crab from the foil packets they sell now. This recipe was so well received, everyone went back for second helpings (and I have two finicky eaters.) Another trick I've learned with other soups is to take a bit over half of the potatoes and dry mash them and add them to the soup to help thicken it.

—JBOULTS

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Feb 03, 2005

This was very easy and quick to make, and really delicious! I didnt' drain the clams, though (no instructions to do so) so the soup got a little thin, and I had to thicken it. Next time, I'll drain them. I did add some of the crumbled bacon back to the soup, and it was very good. Thank you for sharing this recipe.

—FoodieWife

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Dec 14, 2003

Also great with other varieties of seafood such as oysters, crab meat, and scallops.

—CYSCOE23

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Nutrition

Calories
526 kcal
26%

Carbohydrates
47.2 g
15%

Cholesterol
98 mg
33%

Fat
30.8 g
47%

Fiber
5.1 g
21%

Protein
16.3 g
33%

Sodium
763 mg
31%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

New England Clam Chowder II

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 526
Calories from Fat: 278

% Daily Value *
Total Fat 30.8g 47 %
Saturated Fat 15.5g 77 %
Cholesterol 98mg 33 %
Sodium 763mg 31 %
** Potassium 1187mg 33 %
Total Carbohydrates 47.2g 15 %
Dietary Fiber 5.1g 21 %
Protein 16.3g 33 %
** Sugars 2.7g
Vitamin A 17 %
Vitamin C 79 %
Calcium 16 %
Iron 33 %
** Thiamin 35 %
** Niacin 45 %
** Vitamin B6 47 %
** Magnesium 25 %
** Folate 27 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.