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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 (50)

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Average Rating:

Total Reviews: 50

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  • on January 01, 2008

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    I made this for my church's soup & salad dinner. This was the first soup to go. People raved about it and wanted the recipe. If anything, I would say I was unable to thicken it as much as I would have liked. However, it is the most delicious New England Clam Chowder recipe I have tried.

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  • on December 19, 2007

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    My kids (13,10 and3absolutely raved over it!! My husband said "best meal ever!!" THANKS EMERIL!!

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  • on October 21, 2007

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    it was great

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  • on October 15, 2007

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    Mine turned out just fine in fact AWESOME. I'm not sure why everyone had a problem with thin Chowdah. It was rich and just the right thickness. Not too runny,not too thick. I followed the recipe but for only one change. I live in the Arizona mountains and fresh clams are hard to come by as well as very expensive so I used canned clams in the clam liquor. I try to use all of the original ingredients in a recipe the first time but in this case it was five stars even with the canned clams. I can only imagine how good it would be if I had used fresh.
    Emeril would have been proud of me.
    My family LOVED IT!

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  • on May 02, 2007

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    This was a very good recipe. My husband and I enjoyed it as it was very tasty. After reading the reviews and some cooks thinking it was too thin, I did tweek the recipe a little. First after simmering the potatoes, I used a hand held emulsion blender(or as Emeril calls it "a boat motor" to blend about 1/3 of the potatoes into the liquid. Then at the end I added 1 tbsp of flour to the butter, mashing it together which is called a beurre manie, added it to the soup and stirred well. It thickend the soup to the right consistancy for my family. We will definitely be making this recipe again. It was delish!

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  • on March 31, 2007

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    The flavor is fine, but a little bland. Also, it is very thin - more like a clam and milk soup.

    I wish I could find an outstanding recipe for clam chowder. I had the best clam chowder at a restaurant in Monterey, CA and it was excellent - thick, rich, and full of flavor. This recipe however, was not even close to what I hoped it would be.

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  • on January 12, 2007

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    This was such a breeze to make and the entire family loved it, including one very picky eater. I like a thicker chowder though so I added some Wondra (about 1 tbs to the chowder in the end until it got to the consistancy that I like. The hardest/most time consuming part was cooking and chopping the clams. I like a finer chopped clam so I used a food processor for that and the veggies which made it a lot easier! All in all it was my first try with home made clam chowder and it tasted great!

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  • on January 05, 2007

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    I was born, and lived most of my life, in Fall River, MA (where Emeril is from and this is THE recipe for New England Clam Chowder. This is the same recipe everyone uses. It isn't supposed to be thick. It isn't "cream of clam"...it's chowder! Who said chowder is supposed to be thick anyway?

    For those of you who gave this recipe a poor review, you obviously don't know what New England Clam Chowder is. You also have some other issues. For example, don't wait all night for the chowder to thicken. If it doesn't happen within 15-20 minutes, it's just not going to happen. Also, if you wish something to be thicker, why would you even think of pureeing it? Finally, for the person who said that the chowder was ?chunky? and "high on the clamy side"...IT'S CLAM CHOWDER!!! What did you expect? I suggest all of you stick to the canned stuff if you prefer thick, gelatinous, cream of potato stew (with clams.

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  • on December 20, 2006

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    Very easy and tasty. Another 5* for Emeril. I didn't use the bacon in the recipe though.

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  • on September 24, 2006

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    emerald, you don't understand, hough's neck is the flounder capital of the world. I used ure recepe in a "chowda" contest and I came in 5th out of 12. I think people from around here like it more thick than thin

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