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New England Clam Chowder Recipe

New England Clam Chowder

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (32)

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Average Rating:

Total Reviews: 32

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  • on May 23, 2013

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    What an incredible and simple recipe! I just made it for lunch, and was so excited to have it turn out so delicious. I followed the recipe almost exactly...(added a bit more bacon & used canned chopped clams as I didn't have the time for fresh clams Definitely will recommend and share this recipe!!

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  • on May 17, 2013

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    I made this for a family event on a cold February day where there was a lot of other local seafood. My family having a commercial fishing background has eaten there fair share of excellent and not so excellent seafood. Everyone thought it was the dish of the day and the best clam chowder they had ever had, so much so the flagged down the mail carrier to come had have a bowl for lunch. She also was of the same mind and loved it. At least 15 where in attendance and all ate the the chowder. I followed the recipe exactly only making several batches at once and left out the hot sauce.

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  • on April 06, 2013

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    I'm reading everyone's remake on this recipe. This needs no adjustments it's perfect and I'm a butter lover but found it needed no butter was perfect just the why Anne made it yummy!!!


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  • on March 31, 2013

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    The taste was great, however the grease from the bacon seemed to coat your tongue and leave a bad greasy after taste. I think I'll drain all but 1 tsp of bacon grease next time. The bacon has enough flavor.

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  • on February 07, 2013

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    Fantastic! Super rich, almost like a clam blanquette. I used topneck clams for a little extra chew and some red skin potatoes for visual contrast. Any way you go, a really good recipe...

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  • on January 21, 2013

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    OMG!! Absolutely deeee-licious! Did everything as instructed. Perfect soup for a cold January day! Anne, you ROCK!

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  • on January 18, 2013

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    I buy canned clams so I skipped the first step and followed the recipe as a basic guide line making a few changes due to what I had in my pantry and I also added some diced celery with the onion. I used chicken broth and 1 bottle of clam juice along with the juice from the canned clams (I only had 3 cans but would have liked 4 or 5. I added only half and half to it, I don't see why it calls for two different types of milk. I also added some course pepper. It was delicious!

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  • on October 30, 2012

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    It was a big hit!!!!! The only changes I made was I used canned clams as previously mentioned and I used 4 cans and I added pepper.

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  • on October 24, 2012

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    This quickly became a new favorite when I made it for the first time. So tasty even with the canned clams and easier than I thought it would be. Will be definitely making on cold winter days.

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  • on September 30, 2012

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    Little neck clams were $10/dozen this week in Minnesota, so I substituted 2 (6.5 oz. cans chopped clams, adding the juice as directed and stirring in the clams at the end. What a wonderful recipe Anne! I was surprised how the addition of a small amount of hot sauce complimented the flavor without making it " hot". I look forward to making this recipe again, with fresh clams! Thanks

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