Best 6 New England Style Clam Chowder Recipes

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New England-style clam chowder is a classic American dish that is perfect for a cold winter day. This hearty and flavorful soup is made with fresh clams, potatoes, onions, celery, and cream. It is often served with oyster crackers or a side of bread.

This article provides three delicious recipes for New England-style clam chowder. The first recipe is a classic version of the soup, made with fresh clams, potatoes, onions, celery, and cream. The second recipe is a lighter version of the soup, made with canned clams and skim milk. The third recipe is a creamy version of the soup, made with heavy cream and butter.

All three recipes are easy to follow and make a delicious and satisfying meal. Whether you are looking for a classic comfort food dish or a lighter and healthier option, this article has the perfect recipe for you.

Let's cook with our recipes!

NEW ENGLAND-STYLE CLAM CHOWDER



New England-Style Clam Chowder image

New England Soul Food. Serve with oyster crackers.

Provided by TerryWilson

Categories     Soups, Stews and Chili Recipes     Chowders     Clam Chowder Recipes

Time 1h30m

Yield 10

Number Of Ingredients 16

3 tablespoons butter
4 (1 inch) cubes salt pork
3 ribs celery, diced
1 Spanish onion, diced
1 clove garlic, minced
5 potatoes, peeled and cut into 3/4 inch cubes
5 cups clam juice
1 teaspoon dried tarragon
1 teaspoon celery salt
2 bay leaves
1 ½ pounds fresh clams, shelled and chopped
5 dashes Worcestershire sauce
2 cups heavy cream
¼ teaspoon chopped fresh dill
salt and ground black pepper to taste
10 sprigs fresh parsley, for garnish

Steps:

  • Melt butter in a stockpot over medium-high heat; cook and stir salt pork, celery, onion, and garlic in melted butter until softened, about 7 minutes. Add potatoes, clam juice, tarragon, celery salt, and bay leaves to the stockpot. Bring the mixture to a boil, reduce heat to medium, and place a cover on the pot. Cook at a simmer until potatoes are tender, about 35 minutes.
  • Stir clams into the soup and simmer uncovered for 5 minutes. Add Worcestershire sauce, heavy cream, dill, salt, and pepper; stir and cook another 7 minutes. Remove the pot from heat. Remove and discard bay leaves. Garnish with parsley to serve.

Nutrition Facts : Calories 339.9 calories, Carbohydrate 25.9 g, Cholesterol 86 mg, Fat 24.2 g, Fiber 3.3 g, Protein 6.7 g, SaturatedFat 14.2 g, Sodium 541.1 mg, Sugar 2.6 g

SLOW COOKER CLAM CHOWDER (NEW ENGLAND STYLE)



Slow Cooker Clam Chowder (New England Style) image

A creamy, very chunky, satisfying chowder. This soup is made in the slow cooker, but no reason why you couldn't cook it stove top following the same sequence. The recipe calls for just clams and juice, but I also toss in 3-4 ounces of fish and/or seafood if it is available...you might have to add a bit of extra liquid if it is too thick. I also use cut up turkey bacon instead of pork bacon for even lower fat. Freezes well.

Provided by Hedda Lettuce in On

Categories     Potato

Time 8h30m

Yield 1 1/2 cups each, 7 serving(s)

Number Of Ingredients 15

4 -6 slices cooked bacon, finely chopped
1 onion, finely chopped
4 stalks celery, finely sliced
2 -3 small carrots, finely chopped
1 lb potato, peeled and diced
2 (5 ounce) cans baby clams
1 3/4 cups water
1/2 cup clam juice
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1/4 cup all-purpose flour
2 (13 ounce) cans evaporated milk
1 small green pepper, chopped

Steps:

  • Drain clam liquid into slow cooker; set aside whole clams. Add water, clam juice, potatoes, Worcestershire sauce, bacon, vegetables, salt, pepper and bay leaf.
  • Cover and cook on low for 6 to 8 hours or until potatoes are cooked. Remove bay leaf and discard.
  • In a bowl combine flour and half cup of evaporated milk; mix well to dissolve lumps. Add to slow cooker along with reserved whole clams, green pepper an remaining milk. Stir, cover and cook on high for 30 minutes or until thickened, stirring occasionally.

LOWER-FAT NEW ENGLAND-STYLE CLAM CHOWDER



Lower-Fat New England-Style Clam Chowder image

A lighter version of a traditional New England dish. I came up with this recipe through trial and error. It is relatively inexpensive and easy to make! This recipe can easily be doubled for more servings.

Provided by Anniebanannie

Categories     Chowders

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 11

2 tablespoons butter
1 cup fat-free half-and-half
1 (12 ounce) can low-fat evaporated milk
2 (12 ounce) cans canned clams, with clam broth
1 (8 3/4 ounce) can corn
1 potato, cubed
1 small onion, sliced
2 tablespoons cornstarch
1 teaspoon parsley
1 cup mushroom (optional)
1 dash Old Bay Seasoning (optional-I'm from Maryland, so I love Old Bay!)

Steps:

  • Saute onions, and mushrooms, if desired, in butter on medium heat in a medium stockpot.
  • Add half and half, evaporated milk and cornstarch and reduce heat to med-low.
  • Stir until slightly thickened, adding more cornstarch as needed.
  • Separate clams from clam broth. Stir in clam broth, potato, corn, and stir. Reduce heat to low. Cover and allow to simmer for 30 minutes or more, stirring occasionally. Add clams and simmer for 10 minutes. Top with parsley and Old Bay. Makes a hearty meal if served with biscuits.

NEW ENGLAND STYLE CLAM CHOWDER



New England Style Clam Chowder image

Provided by Food Network

Time 1h20m

Yield 2 to 2 1/2 quarts chowder.

Number Of Ingredients 11

1/4 pound salt pork, finely minced
1 large onion, chopped, about 1 cup
2 celery stalks, chopped, about 1 cup
1 large leek, white and light green part only, well washed, chopped, about 1 cup
2 tablespoons flour
1 quart hot water
1 pound russet potatoes, peeled and cubed
1 quart milk
Salt and pepper to taste
2 dozen chowder clams steamed open, chopped, cleaned and their juices reserved
Oyster crackers

Steps:

  • In a heavy bottomed pot place the salt pork and cook over low medium heat to render all the fat. Add the onions, celery and leek and cook for 12 to 15 minutes to sweat the vegetables without browning. Add the flour and stir to coat all the vegetables evenly, creating a pale golden roux. Add the hot water, stir well to avoid lumps, and season with salt and pepper. Cook for 30 minutes at a strong simmer before adding the diced potatoes, return to the simmer, and allow to cook for 15 minutes. Add the milk and heat thoroughly but do not scorch or boil the milk. Ad the clams, heat through and adjust the seasoning. Serve with oyster crackers.;

NEW ENGLAND CLAM CHOWDER, DAD'S STYLE



New England clam chowder, dad's style image

My father would make this all the time, no matter what the season, because it's so good and authentic new england style chowder.

Provided by sherry monfils

Categories     Seafood

Time 50m

Number Of Ingredients 10

36 littleneck clams
1 Tbsp canola oil
4 strips bacon, sliced
1 onion, finely chopped
2 baking potatoes, cubed
2 Tbsp flour
2-1/2 c milk
salt and white pepper to taste
1/2 c heavy cream
2 Tbsp chopped fresh parsley

Steps:

  • 1. Place clams and 1/4 cup water in lg pot. Cover, cook on high until clams open. Transfer clams to a bowl. Strain the liquid to remove grit. Add enough water to clam liquid to measure 2 cups.
  • 2. Remove clams from shells and coarsely chop. Heat oil in lg heavy pot over medium heat. Add bacon and cook until crisp. Drain on paper towels. Add onion and potatoes to pot. Cook 5 mins.
  • 3. Stir in flour, cook 2 mins, stirring. Stir in clam juice and milk. Season w/ salt and white pepper. Cover, reduce heat and simmer 20 mins. Stirring occasionally, until potatoes are tender. Stir in heavy cream and clams. Heat through. Sprinkle w/ bacon and parsley.

CLAM CHOWDER, NEW ENGLAND STYLE



Clam Chowder, New England Style image

Provided by Marian Burros

Categories     lunch, soups and stews, main course

Time 1h

Yield 4 servings as main dish

Number Of Ingredients 8

4 large potatoes
1 large onion, chopped
1/4 pound or more tablespoons butter
1 pint chowder clams, shucked
2 tablespoons flour
2 1/2 cups milk
1/2 pint cream
Salt and freshly ground black pepper to taste

Steps:

  • Peel, cube and cook potato in just enough water to cover.
  • Brown onion in two tablespoons butter.
  • Add onion to potatoes with liquid from clams. Cook five minutes.
  • Add clams and cook seven to 10 minutes. Blend the flour with enough milk to make a thick paste. Add with clams, remaining milk, cream and remaining butter to potatoes and onions. Season with salt and pepper. Cook until mixture thickens.
  • Serve immediately, refrigerate or freeze. To serve reheat.

Nutrition Facts : @context http, Calories 919, UnsaturatedFat 16 grams, Carbohydrate 85 grams, Fat 52 grams, Fiber 9 grams, Protein 31 grams, SaturatedFat 31 grams, Sodium 1783 milligrams, Sugar 14 grams, TransFat 1 gram

Tips:

  • Use fresh clams. Fresh clams will give your chowder the best flavor. If you can't find fresh clams, you can use frozen or canned clams, but the flavor will not be as good.

  • Don't overcook the clams. Clams are delicate and will toughen if they are overcooked. Cook them just until they are opaque and tender, about 5 minutes.

  • Use a good quality clam juice. The clam juice you use will make a big difference in the flavor of your chowder. Look for a clam juice that is low in sodium and has a clear, briny flavor.

  • Don't be afraid to experiment. There are many different ways to make clam chowder. Feel free to add your own favorite ingredients and spices to create a chowder that is uniquely yours.

  • Serve with crusty bread or crackers. Clam chowder is a hearty and satisfying soup that is perfect for a cold day. Serve it with crusty bread or crackers for a complete meal.

Conclusion:

New England-style clam chowder is a classic American dish that is enjoyed by people of all ages. It is a creamy, flavorful soup that is perfect for a cold day. If you've never made clam chowder before, I encourage you to give this recipe a try. You won't be disappointed!

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