New England Clam Chowder I

New England Clam Chowder I

408
Debbie2 0

"Hot and hearty recipe that will warm you up on cold winter days."
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Ingredients

45 m servings 396 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 396 kcal
  • 20%
  • Fat:
  • 22.5 g
  • 35%
  • Carbs:
  • 24g
  • 8%
  • Protein:
  • 24.1 g
  • 48%
  • Cholesterol:
  • 101 mg
  • 34%
  • Sodium:
  • 706 mg
  • 28%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
  2. Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.

Reviews

408
  1. 549 Ratings

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Most helpful positive review

My 5 star rating comes with a caveat. After reading several reviews complaining about a)the potatoes not being thoroughly cooked enough, b) it was too watery, and c) it wasn't "clammy" enough, ...

Most helpful critical review

I was looking forward to this recipe and followed it exactly. I made no changes and was very disappointed with how it turned out. The soup was very watery and had an unusual texture. I also thin...

My 5 star rating comes with a caveat. After reading several reviews complaining about a)the potatoes not being thoroughly cooked enough, b) it was too watery, and c) it wasn't "clammy" enough, ...

Reading the reviews before making this recipe I made the following changes: I used bottled clam juice instead of the water (1 ½ cups); 2 cups half-and-half and one-cup heavy cream instead of 3 ...

I was looking forward to this recipe and followed it exactly. I made no changes and was very disappointed with how it turned out. The soup was very watery and had an unusual texture. I also thin...

Wonderful chowder with a couple of minor modifications to suit our preferences. I appreciate you posting this recipe as I'd never made a creamy chowder before, and needed a good, basic guidelin...

Great base for Clam Chowder! I like my clam chowder a little soupy but chunky so I used equal parts water, clam juice and 2% milk (1 and 1/2 cups) and I also left out the bacon to keep it light....

A good start for chowder base. I use salt pork rather than bacon. I only use clam broth and begin by cooking a couple of potatoes till mushy to give the broth some thickness. A real New England ...

I've been making a clam chowder recipe very much like this for years (Mom's recipe) but decided to give this one a try instead. I loved the addition of the bacon, however I prefer Mom's way of ...

I used two 6 & 1/2 oz cans of clams & reserved the juice from both...using clam juice & a very rich, homemade chicken broth instead of water. I used Old Bay instead of salt & since I used baby y...

Great recipe. Instead of 3 cups of half and half, I used 1 pint (2 cups) of half and half and one cup of 2% milk. Also, I used clam juice instead of water, and stirred a bit of corn starch at ...