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New England Clam Chowder Recipe

New England Clam Chowder

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Average Rating:

Total Reviews: 50

Showing 11-20 of 50

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  • on October 13, 2010

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    I love you Emirel omgsh I made this for my youth group and I live in Connecticut and we love our new england clam chowder and their was only a cup of it left only because everyone was so full it fed around 30 kids it was amazing once it sits in your mouth its like gourmet comfort food you just go ahhhhhhhh and sink in ur sea!

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  • on September 01, 2010

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    I'm a Cape Codder and know my way around chowder recipes and this is one of the best. I like mine a little thicker so I sometimes add a slurry of juice and flour at the end, but I think it's delicous just the way Emeril prepared it. I'm having a party on Labor Day (provided Hurricane Earl doesn't hit land nearby and will be serving this as an appetizer to our clambake. YUM! I can't wait and neither can my guests.

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  • on September 26, 2009

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    We had just dug fresh soft shells clams and after enjoying them steamed with butter , there were a lot left. So I decided to make a Chowder or as some New Englanders say "Chowdah". I did not have my recipe so I made this one. It is fabulous! Flavor was great and everything was just perfect. Salad and hot rolls.
    A cool fall day here in Massachusetts, and this "chowdah" fit the bill perfectly.
    Thanks Emeril. Have used your recipes before and they are all FANTASTIC
    Paula B, from Buzzards Bay Ma.
    ps if you are ever up here in Ma drop in!

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  • on August 18, 2009

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    Delicious. I live in a remote area of WI and had to use canned clams instead of fresh, it was wonderful anyway. Next time I'll use salt pork instead of bacon and serve with Tabasco Sauce on the table. This, some crusty bread and salad would is a splendid supper for family or friends. It's a keeper!

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  • on January 13, 2009

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    EMERIL KNOWS HIS SEAFOOD...WONDERFUL! GREAT FLAVOR!

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  • on September 19, 2008

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    Great tasting chowder. I was surprised how easy it was to make.

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  • on June 29, 2008

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    With the exception of a few people on the review of this recipie, it is fantastic and AUTHENTIC.
    35 years of Chowdah here in Boston and this recipie is similar to Legal Sea Foods in consistency, texture. Flavors always vary, so mix and match with this recipie for your taste. Want it Thicker?? Add a slurry of the broth and some flour at the end prior to the cream addition. Want more of a pork bite to it, add the traditional salt-pork instead of bacon. Most importantly.. The recipie offered by Emeril is a fantastic NewEngland Chowdah.

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  • on April 11, 2008

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    I lived in Rhode Island for 8 years and fell in love with the cuisine. I had a friend who would make Clam Chowder on special occations. It was the best I had ever tasted. It's not very thick, I prefer is a little more brothy. This recipe is very similar to her's. Now that I live down south, it's nice to be able to still enjoy this chowder.

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  • on March 17, 2008

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    I have tried a few other recipes over the years but this one is the bomb!! I think allowing it to sit for an hour to marry the flavors made a big difference. I used canned clams instead of fresh. I also add a little cayenne to kick it up a notch!! Would recommend this recipe.

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  • on January 04, 2008

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    I have made a lot of chowder, but this one is the best!!! This year we made it into a seafood chowder adding shrimp, crab, and scallops to the recipe. It was the best!! The 13 people who ate it also raved and all received copies of the recipe. I'll never need to go to another recipe for this as all others would be a disappointment. Thanks so much!!!

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