Reviews (1)        Add Rating & Review     36 Ratings   5 star values:        14    4 star values:        6    3 star values:        11    2 star values:        4    1 star values:        1                Martha Stewart Member     Rating: Unrated       11/18/2008   Yummy! My substitutions (due mainly to what was on hand) shallot (approx 2 oz), no fresh thyme so use a "seafood herb blend" that looked sorta fresh (not 100 years old!), added a finely diced carrot along with red potatoes, no corn, 2 cups milk, 3/4 c half

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Gallery New England Clam Chowder Recipe Summary Servings: 8

Ingredients Ingredient Checklist 6 strips bacon, cut into 1-inch pieces 2 celery stalks, peeled to remove strings and cut into 1/4 dice 1 cup small pearl onion, peeled 3 tablespoons all-purpose flour 2 cups unsalted clam juice 4 small Yukon Gold potatoes, (about 1 pound), peeled and cut into 1/2-inch dice 2 bay leaves 1/4 teaspoon freshly ground black pepper 5 large sprigs fresh thyme 8 pounds quahog clams, shucked, liquid reserved, and chopped into 1/2-inch pieces (2 pounds shucked clams) 2 fresh ears yellow corn, kernels removed 2 1/2 cups milk 2 tablespoons unsalted butter 1 teaspoon salt 1 tablespoons dry sherry, (optional)

Cook’s Notes Sauteing the vegetables in the bacon drippings gives this thick chowder extra flavor.

Gallery New England Clam Chowder

Recipe Summary Servings: 8

New England Clam Chowder

New England Clam Chowder

New England Clam Chowder

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

Ingredients

Ingredients

  • 6 strips bacon, cut into 1-inch pieces 2 celery stalks, peeled to remove strings and cut into 1/4 dice 1 cup small pearl onion, peeled 3 tablespoons all-purpose flour 2 cups unsalted clam juice 4 small Yukon Gold potatoes, (about 1 pound), peeled and cut into 1/2-inch dice 2 bay leaves 1/4 teaspoon freshly ground black pepper 5 large sprigs fresh thyme 8 pounds quahog clams, shucked, liquid reserved, and chopped into 1/2-inch pieces (2 pounds shucked clams) 2 fresh ears yellow corn, kernels removed 2 1/2 cups milk 2 tablespoons unsalted butter 1 teaspoon salt 1 tablespoons dry sherry, (optional)

Directions

In a stockpot, cook bacon until crisp. Drain bacon on a paper towel, and set aside; discard all but 2 tablespoons bacon fat. Add celery and onions; saute, stirring occasionally with a wooden spoon, until translucent, about 7 minutes.

Sprinkle flour over onion mixture; cook, stirring with a wooden spoon, 2 to 3 minutes. Add clam juice, 1/2 cup water, potatoes, bay leaves, and 1/8 teaspoon of the pepper; cover; bring to a boil. Pick thyme leaves from stems; add both leaves and stems to pot. Reduce heat to medium low; simmer until potatoes are almost fork tender, about 12 minutes.

Add clams and reserved liquid, cover, and cook 4 minutes over medium heat. Add corn kernels, cover, and cook 4 to 6 minutes. Add milk and butter; cook until butter melts, about 5 minutes. Remove bay leaves and thyme stems; add remaining 1/8 teaspoon pepper and salt.

Drizzle with sherry, and garnish with bacon pieces. Serve immediately.

Cook’s Notes Sauteing the vegetables in the bacon drippings gives this thick chowder extra flavor.

Cook’s Notes

Sauteing the vegetables in the bacon drippings gives this thick chowder extra flavor.

Reviews (1)

 Add Rating & Review     36 Ratings   5 star values:        14    4 star values:        6    3 star values:        11    2 star values:        4    1 star values:        1        

   Martha Stewart Member     Rating: Unrated       11/18/2008   Yummy! My substitutions (due mainly to what was on hand) shallot (approx 2 oz), no fresh thyme so use a "seafood herb blend" that looked sorta fresh (not 100 years old!), added a finely diced carrot along with red potatoes, no corn, 2 cups milk, 3/4 c half

Reviews (1)

Add Rating & Review     36 Ratings   5 star values:        14    4 star values:        6    3 star values:        11    2 star values:        4    1 star values:        1

Add Rating & Review

36 Ratings 5 star values: 14 4 star values: 6 3 star values: 11 2 star values: 4 1 star values: 1

36 Ratings 5 star values: 14 4 star values: 6 3 star values: 11 2 star values: 4 1 star values: 1

36 Ratings 5 star values: 14 4 star values: 6 3 star values: 11 2 star values: 4 1 star values: 1

  • 5 star values: 14 4 star values: 6 3 star values: 11 2 star values: 4 1 star values: 1

    Martha Stewart Member     Rating: Unrated       11/18/2008   Yummy! My substitutions (due mainly to what was on hand) shallot (approx 2 oz), no fresh thyme so use a "seafood herb blend" that looked sorta fresh (not 100 years old!), added a finely diced carrot along with red potatoes, no corn, 2 cups milk, 3/4 c half

    Martha Stewart Member

    Rating: Unrated 11/18/2008

Yummy! My substitutions (due mainly to what was on hand) shallot (approx 2 oz), no fresh thyme so use a “seafood herb blend” that looked sorta fresh (not 100 years old!), added a finely diced carrot along with red potatoes, no corn, 2 cups milk, 3/4 c half

Rating: Unrated

All Reviews for New England Clam Chowder

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for New England Clam Chowder

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest