Newport Clam Chowder

Newport Clam Chowder

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"This chowder it is outstanding! It won the chowder cookoff in Newport a few years ago. Try it, I guarantee that it gets rave reviews!"
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1 h servings 337 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 337 kcal
  • 17%
  • Fat:
  • 22.4 g
  • 35%
  • Carbs:
  • 25.8g
  • 8%
  • Protein:
  • 9.1 g
  • 18%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 627 mg
  • 25%

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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  • Prep

  • Cook

  • Ready In

  1. Melt butter in a large kettle or stock pot over medium heat. Add onions and saute until clear. Stir in flour and cook over low heat, stirring frequently, for 2 to 4 minutes. Set aside to cool.
  2. In a separate pot, bring clams and clam juice to a boil. Reduce heat and simmer for 15 minutes.
  3. In a small saucepan, cover peeled potatoes with water. Bring to a boil and cook until potatoes are tender, about 15 minutes. Drain and set aside.
  4. Slowly pour hot clam stock into butter/flour mixture while stirring constantly. Continue stirring and slowly bring to a boil. Reduce heat and add cooked potatoes. Mix in half and half, salt and pepper and chopped dill. Heat through but do not boil.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 311 Ratings

Most helpful positive review

This was definitely the best clam chowder I have ever made! My store didn't have fresh clams so I had to use 2 cans of baby clams with the juice, the clam juice was rather expensive so I only b...

Most helpful critical review

First of all, I'm a New Englander, so I've had many great chowders in my lifetime and have to say this is just ok. I suggest adding pork fat and parsley instead of dill. Milk is also ok in pla...

This was definitely the best clam chowder I have ever made! My store didn't have fresh clams so I had to use 2 cans of baby clams with the juice, the clam juice was rather expensive so I only b...

Wow, very Gooooood! I used 4 cans baby clams,1 bottle clam juice, 5c.chicken broth,3 stalks celery,3 stripsbacon,11/2#potatoes,2c.1/2&1/2. Thickness is just right.Thanks Dee!!!!

I've tried making clam chowder using many different recipes and this is the best recipe I have ever used. From now on it's the only recipe for clam chowder I will use. I substituted fat free hal...

This is a really good recipe. I used a little less on the clams (had to use canned as I am not in N.E.)and more on the potatoes. I did brown four slices of bacon first and cut out 1 Tbs Butter...

Definitely need to fry up some bacon for this! Chop bacon into bite sized bits and fry up crisply.. use the fat to saute onion and celery along with a reduced amount of butter. I also like a s...

Great Recipe! I did not have extra clam juice , other than from my fresh clams and so I used some chicken stock instead. Also instead of half and half I used skim milk, still as creamy and tasty...

My husband and I both Loved this recipe! I used 4 cans of clams and 4 bottles of clam juice, plus one can of chicken broth. I also chopped up a couple of stalks of celery and sauted along with...

This was the BEST chowder I have ever had (and I have had chowder from up and down both coasts). TRY THIS CHOWDER you will not be disappointed.

Don't let the name fool you, it's New England. You, as well as everyone else will loves this recipe. My husband, a fan of Clam Chowder said it's the best he's eaten, anywhere. I used 2 cups crea...

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