New England Clam Chowder

SERVES: 4

COOK TIME: 40 Min

Can't make it to New England for a bowl of cream-style "chowda" this week? No problem! Our New England Clam Chowder tastes like it came straight from a small seaside shack. Top each bowl with some oyster crackers and you're all set!

What You'll Need

1 small onion, chopped
2 ounces salt pork, diced
2 (6.5-ounce) cans chopped clams
1 (8-ounce) bottle clam juice
1 3/4 cup chicken broth
1 large potato, peeled and diced
1/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons cornstarch
2 cups (1 pint) heavy cream, divided
1 tablespoon chopped fresh parsley (optional)

What to Do

In a soup pot over medium heat, sauté onion and salt pork 5 to 7 minutes, or until they begin to brown.
Add clams, clam juice, chicken broth, potato, salt, and pepper; cover and bring to a boil. Cook, covered, 12 to 15 minutes, or until potato is tender.
In a small bowl, dissolve cornstarch in 1/2 cup heavy cream; add to soup. Add remaining 1-1/2 cups cream and the parsley, if desired; cook 5 minutes, or until thickened, stirring frequently.

Notes

Don’t forget to check out these other regional favorites from our All-American week!:Lane Cake, Michigan Meat Pastries, Crispy Potato Wedges with California Dip and Grande Chicken Fajitas.

Nutritional InformationShow More

Servings Per Recipe: 4

Amount Per Serving % Daily Value *
Calories 744
Calories from Fat 515
Total Fat 57g 88 %
Saturated Fat 32g 159 %
Trans Fat 0.0g 0 %
Protein 31g 63 %

Amount Per Serving % Daily Value *
Cholesterol 221mg 74 %
Sodium 1,284mg 53 %
Total Carbohydrates 31g 10 %
Dietary Fiber 2.6g 10 %
Sugars 2.4g 0 %

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lfc117

Feb 25, 2018

Easy, quick and delicious!

charlietoo

Oct 10, 2017

this is close but no chicken or corn starch in the real thing. Potato is the thickener, mash up a few when they are cooked to thicken

kmcartoonity 62072 74

Jul 19, 2017

If you don't like to use cornstarch, arrowroot could be used in it's place as well. Just make sure to make a slurry with it too, or it may leave little clumps in the broth. I like that this version uses chicken broth with the clam juice. I have tried recipes before that use just straight clam juice or a mix of seafood stock, and the seafood flavor can sometimes be a bit overpowering.

JRP

Jul 17, 2017

For those of us with corn allergies, how would it turn out without the corn starch?

Test Kitchen Team

Jul 18, 2017

Hi there! The corn starch is used as a thickener in this recipe. You can eliminate it entirely and the chowder will be thinner than our picture recipe or replace the cornstarch with flour. Enjoy!

homecookin

Oct 12, 2011

This was a very good recipe. Although very thick with heavy cream, I did it a step further which made it outstanding and not so sweet from the heavy cream. I used 2 cups milk and 1 cup heavy cream. Other than that - this was an outstanding New England Clam Chowder that I would Recommend even to Gordon Ramsay and Emeril Lagasse! Fantastic!