New England Clam Chowder

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This is not the absolute best clam chowder I have ever made but it's very close. However, I gave this recipe 5 stars simply because it's the best clam chowder you can ever make with about 20 minutes of effort. Toss some celery and onions in a food processor, saute them in some butter, toss in a few tbs flour and add stock and canned clams and you have yourself a great chowder. Oops, I forgot the monumental effort of pealing a few potatoes. (I used sweet potatoes on my 3rd making of this recipe and i preferred it. It really is one of the simplest and best tasting soups I've made.

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My Family LOVES this soup. It is easy and delicious and I make it all the time!! I have made it for dinner parties and family gatherings. Everyone just loves it! Thank you!

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Delicious and SO easy!!! I added some chopped applewood smoked bacon to give it a smoky flavor and used 12oz evaporated milk instead of heavy cream, since I like a thinner soup. Fabulous, will def make it again. try using sourdough for the croutons also!

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Very good Home comfort clam chowder. I added Bacon and Dill it was very delisious and comforting. I will make this again. It was just the right enough for two or three people for Dinner.

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I'd give this a definite 4.5, and a solid kicking off point for my first, and next batch of chowder. I made a VERY large batch the first time (full 8 qt stock pot, and it came out pretty good.
I started out by browning an entire package of bacon down for the grease, adding to that 4 Tbsp of unsalted butter
I used 20 oz of clam juice to start, the juice from 2 containers minced whole clams, and 2 x 10 oz cans of whole baby clams. I later ended up adding an additional 2 cups of chicken stock to add more liquid.
I used 4 Cups of heavy cream, 6 Tbsp of flour, 4 stalks of celery (minced extremely fine and a large onion, about 3 lbs of Yukon Gold potatoes
For the meat portion, 2 x 16 oz containers of flash-frozen minced whole clams, and 2 x 10 oz cans of whole baby clams and an additional 16 oz can of lump jumbo crab claw meat
I simmered all the ingredients for 40 minutes, pulled out about 1.5 cups of potatoes and mashed them and added them back to pot for some extra thickener.

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This is not bad, but I had to make a couple of changes. I used bacon fat instead of bacon, and I also used clammed juice instead of chicken stock. Now it's a 5 because it taste more authenic to me. If you can get fresh or frozen clams that works best.

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Great tasting recipe Reminds me of when I lived in Boston

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IT WAS AWESOME!!! Easy to make, didnt change a thing! Havent had many Clam Chowder soups, but will definetly do this again! 2 thumbs up!!!

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Very good recipe! I didn't make the croutons, instead I served it with fresh Sourdough Bread. It was fantastic! I dusted it with a little paprika when I served it. Also, I used bacon fat instead of butter.

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Absolutely delicious!! It all came together very quickly and easily for a weeknight meal. I made no changes to the recipe and we will be keeping this one in circulation. Thanks, Dave! This one is a winner!