Contest-Winning New England Clam Chowder
Total TimePrep: 20 min. Cook: 35 min.
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This recipe was absolutely delicious! Fall came in with a roar over the last couple of days here in Washington, so I was looking for a hearty clam chowder recipe. I've made clam chowder many times and this recipe was close to how I've made it in the past, but with a few additions, like the garlic and thyme. I was hesitant at first to add them, but I gave it a whirl. Everyone raved about how good it was! I had to tweak it just a little to use what I had on hand. I didn't have half and half, so used heavy cream and milk and used fresh thyme from the garden rather than dried. Thank you so much for this wonderful recipe!
Best recipe ever! I did combo of baby shrimps and crab meat . Thank you
Same recipe I’ve used for years. All you tweakers need to start your own recipe blogs.
Very good consistency and easy to make, but I think it needs more clam flavor. I will substitute another bottle of clam juice for the water if I make it again, and add more clams.
I’m confused. Maybe it’s my iPad? But the YouTube doesn’t show anything besides the strips of bacon lying in the skillet ostensibly sizzling to the tune of Ian Post’s “Du Da.” I’m going to give this a try. I just dug razors down here in Newport, Oregon.
I followed the changes the lady with vermouth and deglazing with white wine and this is the BEST CLAM CHOWDER EVER!!!
My family really liked this chowder. It is easy to make and very versatile. I’ve made this twice. The first time I made as directed. It was pretty good but I needed a little more flavor. The second time I deglazed the sautéed veggies with 2 Tb white wine before adding the broth and I used Chicken bone broth instead oF bouillon. I also added a bay leaf and 1 tsp of old bay seasoning in addition to the other seasonings. I added 1/4 cup of vermouth along with the half and half. The chowder was amazing.
This is a nice base, but if you even have a little bit of concern for your health ( I know, we're talking a chowder here) this thing is an absolute salt/sodium bomb. I tried it "as is" the first time, and modified the next to bring it down. First, I know its delicious, but skip the bacon and sautee the vegetables in a little butter. Reduce the chicken bouillon, which is the main culprit of un-necessary sodium, down to just half a teaspoon. Switch to black pepper to amp up the flavoring a little and cook the rest as recommended. Incidentally, the modified version tasted much more like authentic clam chowder from New England.
I just made this for dinner tonight. I added two cans of cream of chicken soup and an extra clam juice to it. I don’t like to use flour if I can help it. Everything else I did exactly to the recipe. I liked it and will make it again. Thanks!