Best Thick New England Clam Chowder Recipes

Thick and Creamy New England Clam Chowder image

Provided by teen7043

Categories Chowders

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 9

6 -7 pieces bacon, cut into small pieces
1 medium onion, chopped
2 (5 ounce) cans baby clams, with juice reserved
6 -7 potatoes, cubed
2 (10 1/2 ounce) cans cream of celery soup
1 cup heavy cream
1 cup milk
1 tablespoon butter
1 teaspoon dried dill weed

Steps:

Thick and Creamy New England Clam Chowder Recipe - (4.1/5) image

Provided by longhornfans

Number Of Ingredients 11

6 -7 pieces bacon , cut into small pieces
1 medium onion , chopped
3 (5 ounce) cans baby clams , with juice reserved
6 -7 potatoes , cubed
1 stalk celery, diced
1 - 2 carrots, diced
2 (10 1/2 ounce) cans cream of celery soup
1 cup heavy cream
1 cup milk
1 tablespoon butter
1 teaspoon dried dill weed

Steps:

1. Add bacon to sauce pan and cook on medium low heat until crispy. 2. Add onion and cook until translucent. 3. Add clam juice from all three cans. 4. Add potatoes, carrots and celery. 5. Cook and cover until potatoes are fork tender, about 15-20 minutes. 6. Stir occasionally so potatoes won't stick. 7. Add clams, soup, cream, milk, and dill weed. Stir together. 8. Add butter and let melt into the chowder. 9. Cook for about 30-45 minutes or until thickened. Stir occasionally.

Thick and Chunky New England Clam Chowder image

Provided by JFitz

Categories Weeknight

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 13

1 (51 ounce) can of diced clams
1 (24 ounce) bottle clam juice
2 tablespoons butter
1 large onion, finely chopped
2 stalks celery, finely chopped
2 -3 tablespoons hormel real bacon bits
2 garlic cloves
1 bay leaf
1 (10 3/4 ounce) cream of potato soup
1 (10 3/4 ounce) cream of celery soup
1 (28 ounce) can of chopped potatoes
3 cups whipping cream
3 cups of mashed potato flakes

Steps:

Melt butter in large pot.
Add onion, celery, Bacon bits and garlic. Cook until soft.
Add clams with juice, Soups, clam juice, potatoes, bay leaf and whipping cream. Stir and cook over medium heat for approximately 5 minutes.
Season with pepper (salt if needed but the clams and juice make it salty).
Whisk in potato flakes and keep stirring so it doesn't get lumpy. Cook on low for 15 minutes or until warm.
Serve with a nice crusty bread and Salad! Enjoy!

Nutrition Facts : Calories 594, Fat 32.3, SaturatedFat 18.9, Cholesterol 151.7, Sodium 1488.5, Carbohydrate 49.5, Fiber 3.9, Sugar 5.3, Protein 27

Thick New England Clam Chowder image

Provided by joannaf73

Categories Chowders

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

1/2 lb bacon, diced
1 1/2 cups chopped onions
1 1/2 cups water
4 cups peeled and cubed potatoes
1 1/2 teaspoons salt
ground black pepper
3 cups half-and-half
3 tablespoons butter
2 (10 ounce) cans minced clams with juice
1 (15 ounce) can corn
2 cups shredded cheddar cheese
corn starch or water, mixture

Steps:

Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. (do not drain bacon oil).
Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
Mash up 1/2 of the potatoes with a fork.
Pour in half-and-half, and add butter. Cook, constantly stirring, for 5-10 minutes.
Put corn starch and enough water in a bowl to make a smooth liquid. Put into soup, constantly stiring. After a 5 minutes, add more corn starch and water if not as thick as you would like.
Stir in clams and all of clam liquid. Cook for about 5 minutes, or until heated through. Do not allow to boil.
Add cheddar cheese and corn. Stir until cheese is melted.
Serve and enjoy.

Nutrition Facts : Calories 518.7, Fat 29.7, SaturatedFat 13.8, Cholesterol 111.8, Sodium 834.9, Carbohydrate 37.2, Fiber 3.6, Sugar 3.7, Protein 27.7