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 clam chowder. They didn't have any fresh clam strips at my grocery store but the guy at the seafood counter found me a 12-oz. container of frozen, chopped clams that worked perfectly when thawed. I served with a crusty whole-grain bread and oyster crackers. Definitely going to make again!
New England Clam Chowder
From EatingWell: September/October 2008
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.
19 Reviews for New England Clam Chowder
This recipe is fantastic. The comments I got on it were nothing but praise.
I made a few edits. I added more thyme than what was marked as well as some basil (to add more flavor). I used two large cans of baby clams (for more protein, I think you could add more clams), which seemed to be the right size for the soup. I left out the bacon (and subsequent oil) and used half & half instead of heavy cream (to reduce the calories further).
I'm not sure if anyone else noticed, but it looks like the calories are off. This recipes yields well over six heaping cups of soup, and one cup of soup is closer to 150 calories instead of 250 (according to the online recipe calories counter I used).
I have made this recipe several times and my family and I are never disappointed! It is the one recipe my family requests the most! I highly recommend it!
very good. i added carrots for a little extra nutrition and flavor
I put in some fennel seeds to give it more life! Also, I used some evap skim milk in lieu of some of the skim milk for more body. Personally, I do the Manhattan style more often and use spices.