New England Clam Chowder

September/October 2008

Your rating: None Average: 4.1 (101 votes)

Chopped clams, aromatic vegetables and creamy potatoes blended with low-fat milk and just a half cup of cream gives this chunky New England-style clam chowder plenty of rich body. Serve with oyster crackers and a tossed salad to make it a meal.

"Excellent - made as written but toward the end I added a little extra salt and some garlic powder to bring out the flavors. This was a big hit in my house and perfect for a chilly night. The creaminess was just right for New England...
New England Clam Chowder

18 Reviews for New England Clam Chowder


This was my first time making clam chowder. It was easy to make and it was so good. My husband said, "It tastes like more!" I added a small can of corn (rinsed) and some garlic. I will definitely make this again, and I will probably double it so we have lots of leftovers!!! Yummy!!!


This was a GREAT clam chowder! I made it tonight and it is the 1st CC recipe that has worked for me! I will definately be making this again VERY soon!! I used 2 10 oz cans of whole clams and rough-chopped them to make sure and get good chunks of clam. Thank you for the amazing recipe!


I made this soup for my daughter and husband. Not being a big fan of clam chowder I was just hoping that I would at least be able to eat it. From the first bite I absolutely LOVED this soup as did my family. I did make a few changes like using fat free half and half instead of the low fat milk and heavy cream. I used canned chopped clams and the juice they were packed in instead of the bottled clam juice. I also cooked the bacon in a separate frying pan and transferred it to a dutch oven for the remainder of the cooking process. This reduced the amount of fat in the soup. This is a real stick to your ribs soup that is easy to make and that is perfect for a cold winter night.


Delicious and easy

Comments (1)


Anonymous wrote 2 years 4 weeks ago

More cream. Forget the low

More cream. Forget the low fat milk- cut back on the cholesterol some where else but not on a good chowder. If guilty, use half and half. Steam real clams in minimum water, chop, and use it instead of store bought juice, Never canned clams - they are tasteless. Mince real garlic never garlic powder. Some butter helps too. No flour, thicken with corn starch. Add any salt and pepper at serving. AND THE REAL SECRET is to let the chowder sit overnight in the fridge so the flavors get to know each other.


This is the best clam chowder recipe I have ever made.

Stacie, Columbus, OH


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