New England Clam Chowder

September/October 2008

Your rating: None Average: 4 (125 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

19 Reviews for New England Clam Chowder

First time making Clam Chowder

I don't have anything bad to say about this recipe as it is my first time making clam chowder.

I tried using real clams but the grocery store by my house was out of fresh clams so I went canned. Next time I will use real clams. Also...i'm not sure if heavy cream could be purchased here in Canada as I haven't been able to find it anywhere. We have 35% whip cream (liquid), 18% cream and half n half. Not sure which one to use so grabbed whip cream. It doesn't taste bad at all.

Really easy to make especially on a weeknight after work

This is incredible! I have made it several times, just as it is written, and my family continues to beg for more! Excellent recipe!


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 (and not"elephant" garlic, it's lousy) 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.


More cream - forget that low fat milk stuff, sorry about the cholesterol but cut back elsewhere. If feeling guilty, use half and half. No garlic power should be used - fresh minced garlic only. Never canned clams, they are rather tasteless - steam fresh ones in a minimum amount of water until they open and then chop them. Save the water and use it instead of store bought clam juice. Thicken with corn starch not flour. Some butter is good too. AND the best secret is to store the fully prepared chowder in the fridge overnight. It very much improves it as the flavors get to know each other. Salt/pepper optional at serving, never before.

Adding clamjuice good but there is a bettr way.

I just finished eating this chowder. So, so, so good! Only change I made was to add carrots and 2 tsp. of minced garlic with the onions and celery. Oh, and I also forgot to pick up bacon when I was at the grocery store, so I obviously left that out. Just a note for those who may not think of it: if you use canned clams, you won't need to buy the bottled clam juice. You get enough from the cans.

Next time, I may add a bit more clam juice -- I think I would prefer the base to have just slightly more clam flavor to it.


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