Best New England Style Clam Chowder Recipes

NEW ENGLAND-STYLE CLAM CHOWDER

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.

SLOW COOKER CLAM CHOWDER (NEW ENGLAND STYLE)

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.

NEW ENGLAND-STYLE "CLAM CHOWDER"

Steps:

• For the chowder: In a 6-quart pot lined with a pasta basket or pasta insert, bring 1 gallon salted water to a boil over high heat. Add the Potato and Chive Gnocchi to the pot and allow to cook for 2 to 3 minutes.
• In a medium saute pan set over medium to low heat, cook the bacon until almost crisp, about 2 minutes. Add the garlic and shallots and cook until translucent, about 30 seconds. Add the clams and Clam Stock. At this point remove the gnocchi from the pasta water and add it to the saute pan. Turn the heat to high and reduce the liquid by one-third, about 30 seconds. Add the heavy cream, butter and lemon juice. Continue to cook over high heat until the sauce coats the back of a spoon, about another 30 seconds. Remove from the heat and season with salt and black pepper.
• In a separate, small bowl, combine the celery leaves, lemon juice and olive oil. Toss until coated and season with salt and black pepper.
• To plate, spoon the gnocchi into a bowl and pour sauce over the top. Garnish with Crispy Shallots and top with the dressed celery leaves.
• While still hot, remove the skins from the potatoes. Pass the potatoes through a ricer or a sieve onto a clean work surface. Mix the riced potatoes, butter, olive oil, salt, pepper, egg and chives together until fully incorporated. Form the potato mixture into a square and top with the flour. Using a bench scraper, cut the flour into the potato mixture until completely incorporated. The dough should be tender to the touch and just a tiny bit moist. Do not overwork the dough or the gnocchi produced will be tough. Let the dough rest for 20 to 30 minutes, covered with a kitchen towel or plastic wrap.
• Once the dough has rested, divide the dough into 8 pieces. On a lightly floured work surface, make snakes with each piece of dough by using your hands and rolling the dough back and forth. Then, using a bench scraper, cut each length of dough into 1/2-inch pieces. One serving is 15 pieces.
• Purge the clams in cold salted water for about 2 hours. This will remove any sand and grit from the clams.
• Place the littleneck clams into a pot with the garlic, carrots, celery, onions, cracked black peppercorns, parsley, thyme and bay leaves. Cover the clams with 1 gallon water, and then cover the pot with foil. Bring to a boil on the stove until the clams have opened, about 10 minutes. Strain all the liquid and pass it through a fine mesh sieve to remove any sand. Reserve the liquid as our clam stock. Then pick all the meat from the clams and reserve for the chowder.
• Soak the sliced shallots in the milk for 30 minutes.
• Heat oil in a deep-fryer to 250 degrees F.
• While the shallots are soaking, combine the flour, salt, black pepper, cayenne and paprika and mix thoroughly. Then remove the shallots from the milk and squeeze out all the liquid. Lightly coat them with the seasoned flour. Fry the shallots until they are a light golden color, about 5 minutes. Drain on paper towels and season with salt and pepper.

LOWER-FAT NEW ENGLAND-STYLE CLAM CHOWDER

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

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.;

CLAM CHOWDER (NEW ENGLAND STYLE)

Steps:

• In a large stockpot bring 2 cups of water to a boil.
• Add clams, cover and cook for 5 minutes.
• Uncover, quickly stir clams with a wooden spoon and cover again.
• Continue to cook 5 to 10 minutes longer, until most of the clams are opened.
• Transfer clams to a large bowl and strain the broth twice through a fine mesh sieve or cheese cloth into another bowl, being careful to strain out the sand and grit.
• You should now have about 6 cups of clam broth.
• If not, add enough water to make it 6 cups.
• When clams are cool enough to handle, remove them from their shells and cut into 1/2 inch pieces.
• Set clams and broth aside.
• In a large heavy pot, cook bacon until crisp and fat is rendered.
• Pour off all, except 2 tablespoons, of the bacon fat.
• Add the butter, onions and celery and cook until softened, about 5 minutes.
• Add the garlic, thyme and bay leaves and cook until vegetables are completely wilted, about 3 minutes, being careful not to brown.
• Add the potatoes and the reserved clam broth and bring to a boil.
• Lower the heat, cover, and simmer for 20 to 30 minutes, until broth slightly thickens and the potatoes are very tender.
• If you prefer a thicker broth, mash some of the potatoes against the side of the pot with a wooden spoon.
• Remove from heat, stir in the clams and heavy whipping cream, and season with salt and pepper, if necessary.
• Set aside for 1 hour, to allow all of the flavors to thoroughly blend.
• Place the pot over low heat and slowly reheat, being careful not to bring to a boil.
• Serve hot, garnished with 1 or 2 pats of butter and some chopped scallions.

BAKED NEW ENGLAND STYLE CLAM CHOWDER!

Steps:

• The above listed clams are 3-6 5 oz cans! (would not let me list it that way!).
• Saute, onions, celery and garlic in the oil and butter until soft. Add dry seasonings and flour. Stir well.
• Remove from heat and slowly whisk in the milk and Vermouth. Return to heat and cook whisking until thickened.
• Add 3/4 cup of the cheese as well as the parmesan. Stir until melted. Turn off heat and add the potatoes. (I like to use the Cubed Southern Style Hash Browns). The mixture will be very thick at this point.
• Place cottage cheese and clam liquid in food processor or blender and buzz until no curds remain. Add this and the clams to the potato mixture and stir well.
• Pour into a greased 9x13 casserole and sprinkle remaining 1/4 cup cheese over the top. Bake at 350°F 30-40 minutes until the potatoes are soft.
• Garnish with chopped parsley.

DONNA'S NEW ENGLAND STYLE CLAM CHOWDER

Steps:

• Rinse and scrub clams several times to remove as much sand as possible. Discard any clams with a broken shell. Place clams in dishpan or sink and just cover with cold water. Sprinkle corn meal over all and leave to soak for 3 to 4 hours. Rinse one final time to remove any cornmeal adhering to clams and place them in a large pot. Add 2 1/2 quarts of water and bouquet garni. Bring to a boil covered and steam for 12 to 15 minutes or until clams are open. Remove pot from heat and allow to cool. Meanwhile, heat olive oil over medium heat in a 10 quart heavy Dutch oven and add salt pork. Cook, stirring frequently, until fat is rendered and pork pieces are brown and somewhat crisp. Remove pork with a slotted spoon, drain on paper towels and reserve. Add onions to pan and cook, stirring frequently until onions are soft and transparent (do not allow the onions to brown). While onions are cooking, remove clams from shells collecting liquid from clams in pot with cooking liquid. As clams are removed, rinse them in the cooking liquid to remove any additional sand and reserve. Pour cooking liquid through a strainer lined with 3 layers of cheesecloth and add to onions. Add potatoes, clam juice and if necessary, enough water to just cover potatoes. Cook for 20 minutes or until potatoes are tender. Add clams, half-and-half and pepper to taste. Cook until heated through and correct seasoning. Serve in mugs or bowls and sprinkle with reserved "cracklings." Pass oyster crackers separately.

BONNIE'S CLAM CHOWDER NEW ENGLAND STYLE

Steps:

• 1. Get your ingredients together and read through the recipe before you start.
• 2. Place the bacon pieces in a large skillet and cook over medium high heat until crisp and brown. Remove and set aside. Leave the drippings in the pan.
• 3. Dice potatoes and carrots first and set aside. The recipe calls for unpeeled potatoes. You may peel half of the potatoes if you wish, or peel all of the potatoes, or leave them unpeeled. We prefer them peeled.
• 4. Stir the potatoes and carrots into the bacon grease, add salt and pepper. Cook 10 minutes or until tender.
• 5. Using a slotted spoon, transfer the potatoes and carrots to a large soup pot, shaking off as much grease as possible.
• 6. Now open the three cans of clams and pour just the juice (not the clams) over the potatoes and carrots, and add the 2 bottles of clam juice. (If there is not enough liquid, add water to just cover the potatoes and carrots.) Bring to a boil, cover and simmer until potatoes are just tender. (about 15 minutes)
• 7. Gently stir the 2 leek soup mix packages into the potatoes until no lumps of soup remain. (I made a "well" in the center of the soup so it is easier to mix)
• 8. Stir in the clams, bacon and half-and-half cream. Cook and stir until the chowder returns to a simmer and thickens, about 10 minutes more. Enjoy!
• 9. Cooks note: Sometimes I make my own clam juice: 2 cups of water to 1 can of minced clams with juice and blend in blender. Note: I tried fat free half and half, but it doesn't work for us. The half and half makes a much better chowder. My husband asked me what was missing in it!
• 10. Our kitchen helper, Phoebe says, " You used low fat half and half!? You should know better than to mess with a good recipe!!"

NEW ENGLAND CLAM CHOWDER, DAD'S STYLE

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

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.

NEW ENGLAND CLAM CHOWDER, CALI STYLE

Steps:

• Cook bacon, save grease. Add onions, celery, red pepper, garlic into bacon grease, cook for approx. 10 minutes. In a separate pan boil cubed potatoes and chopped carrots for about 15 minutes or until potatoes are tender. Microwave half & half, butter and cream cheese in small microwaveable bowl on high for a minute and half or a little more or until half & half and cream cheese are melted together, you will have to stir with wire whisk. Add mixture to potatoes and water. Also mix in cooked veggies. Add clams with juice, Add spices. Cook additional 2 minutes or until heated through, stirring frequently. Do not boil!!