More Recipes Like New England Clam Chowder II

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New England Clam Chowder I

Submitted by: Debbie Orem

Potatoes, half and half, bacon, and clams. This is the New England chowder of your childhood. Easy to make, ready in less than half an hour, a great dinner standby.

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New England Clam Chowder III

Submitted by: Tony Bontemps

A huge batch of chowder made with chicken broth, cream and clams is seasoned with thyme and thickened with a roux.

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New England Clam Chowder

Submitted by: Rosann Mcwherter
Provided by: Simple & Delicious

'While vacationing in the New England states, we enjoyed a delicious clam chowder,' recalls Rosann McWherter of Dublin, California. 'When I go home, I wanted to savor the same flavor in the least amount of time. That's how this shortcut was born.'

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Wilma's Clam Chowder

Submitted by: Wilma Scott

A chunky, delicious chowder with a back-east taste.

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Slow Cooker Clam Chowder

Submitted by: Dorothy Ingersoll

Canned clams, potatoes, bacon and shredded carrot are cooked in a mixture of condensed cream of mushroom soup and evaporated milk in this easy chowder recipe.

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Shirley's Maine Clam Chowder

Submitted by: Marilyn

This is a rich clam chowder, but not as thick and pasty as some. Fresh shucked clams are recommended, but you may also use canned clams.

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Clam Chowder III

Submitted by: Sandy

This New England style clam chowder features potatoes, celery, onion and garlic and is thickened with flour, butter and half-and-half.

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Clam Chowder II

Submitted by: Becky Riley

New England clam chowder is embellished with canned clams, half-and-half, and condensed cream of potato soup in this recipe for a crowd.

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Potato Clam Chowder

Submitted by: Betty Ann Morgan
Provided by: Taste of Home

I ran across this recipe in one of my antique cookbooks. It's a timeless classic I like to prepare for friends and family throughout the year, but especially during the holidays.

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Cathie's Clam Chowder

Submitted by: Cathie West

Bacon, half-and-half, clam juice and fresh minced clams make up this traditional chowder thickened with a roux.

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