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New England Clam Chowder Recipe

New England Clam Chowder

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (30)

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Average Rating:

Total Reviews: 30

Showing 21-30 of 30

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  • on October 28, 2008

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    I've made other recipes from FN from other chefs but this one is the best. Like the other viewer stated dont omit the leek.. I did use Pork Salt from the beginning with the onions and leeks but finished it with the regular cooked bacon after it was done. This is definitely worth taking to a potlock in a crockpot. I definitely will be making this soon... I used Snow's chopped clams AND it's broth and added 1 cup of chicken broth low sodium. Chives and Italian parsley made it complete....

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  • on August 24, 2008

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    Absolutely terrific. I served this 2 separate times this summer, and each time there was not a drop left. 2 things NOT to forget--the leeks and the hour of "marrying" at the end. Also, I needed to add to the liquid, so I just added a little chicken broth. Fresh clams are also not necessary. I used 4 cans minced one time, and a pkg from the seafood counter the other. No difference.

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  • on February 23, 2008

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    I am from China, and Clam chowder is one of my favorite American food

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  • on February 04, 2008

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    I made this to bring to a Super Bowl party and it was very good. Some of the modifications I made were adding 1 can of clams in addition to the 50 live clams(I didn't think I had enough live clams and I didn't garnish with parsley or chives, instead I made a chive butter so people could stir it into the soup or spread on baguette I brought. I also made a roux and thickened it a little bit. Just a little. Next time I think I might put a little bit of clam juice with broth to pump up clam taste, but overall I think this chowder was very good.

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  • on January 29, 2008

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    I am always a bit dissuaded by Emeril's recipes, as they have many ingredients. I have made Clam Chowder many times, but this recipe is, bar none, the most superb undertaking. I omitted the whole Qhahog thing, and went straight to my seafood freezer section and picked up 1lb vacuum sealed whole baby clams in broth. I used Yukon Gold potatoes, which I found to be more flavorful and held up to the long cooking (no mush!The leeks are the secret ingredient here--DONT OMIT THESE. The one hour (sit around and marry time is important as well. My cousin is still raving about this recipe. I am bringing it to her house for Superbowl Sunday and will try to find some cute little "bread bowls" for serving this time. Make this--YOU WILL LOVE IT!!

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  • on January 27, 2008

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    Great Recipe and SO EASY! I did everything as stated in the recipe. Thanks Emeril!

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  • on July 05, 2007

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    This chowder was sooooooo good!!! My husband would like it thicker next time, but that's my fault - I mistakenly bought half and half instead of heavy cream so it came out a little thin. I tried to thicken it by making a roux but that didn't really work. It had a really good flavor though. I changed it just a little bit. I don't like the smoky flavor of bacon so I used some salt pork and I also added about a pint of chopped fresh clams. It was delicious.

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  • on March 07, 2007

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    It was so easy to make and brought back the taste of Maine to me!
    We will make this again and again!

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  • on January 18, 2007

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    It's FREEZING outside and I saw this on E's show the other night. Fresh clams are out of the question around here (I'm T-O-T-A-L-L-Y land locked but I used five cans of chopped clams and some extra bottles of clam juice. This is just....amazingly delicious. My family LOVES Emeril. My two young girls call him "Uncle Emeril". It's not a "he can do no wrong" type of thing, but this recipe is incredible. PLEASE try it!!

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  • on January 16, 2007

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    I used 4 small cans of chopped clams (fresh ones were really expensive! and made about 1/2 batch using some shrimp stock. So good.

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