New England Clam Chowder

New England Clam Chowder

Made  times

"The BEST New England Chowder I've ever made at home! Terrific for a cold night!"
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1 h 12 servings yields 2 quarts
Serving size has been adjusted!

Original recipe yields 12 servings



  • Prep

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  1. Chop celery & onion.
  2. Saute in butter until soft and transluscent on MED heat.
  3. Peel and dice potatoes into 1 inch pieces.
  4. Add clams, clam juice, potatoes and all seasonings (white pepper, Worcestershire Sauce, and salt) into large saucepan and heat until potatoes are softened but still whole.
  5. Scoop out 2 cups of mixture and put into a skillet.
  6. On MED heat, gradually add flour(s)and mix to make a rioux.
  7. Alternate adding liquid from soup mixture and flour until all the flour has been added and mixed in.
  8. Put rioux into soup base.
  9. Add chicken base or chicken stock.
  10. Add cream and half & half.
  11. Over LOW heat, mix and stir until well blended and near boiling.
  12. Be sure to break down all of the base/flour mixture into the liquids.
  13. Serve warm.
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