Clam Chowder New England Style

New England Style Clam ChowderClam Chowder New England Style is a creamy Clam chowder which some people prefer instead of the rich red Clam chowder as offered by my friend Anita-Clare Field on her site However I would suggest that if you like clams and clam chowder, you try both styles. Anita-Clare has presented a delightful and delicious recipe for a rich red chowder plus a world of information about the different clams available and how they live, so be sure to check it out.

Clam Chowder New England Style

1 tablespoon cooking oil
2 small shallots, minced
1/2 cup dry white wine
1/4 cup all purpose flour
1 cup chicken broth (the secret ingredient) optional, can be replaced with water
1 cup clam juice
1 pound red potatoes, scrubbed and cut into 1/2 inch chunks
4 cups minced clams
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 1/2 teaspoons Old Bay seasoning
2 cups half and half (you can use milk but it won’t be as rich)
fresh chopped parsley
warmed sourdough bread Rolls big enough to hold the soup,

Heat the oil over medium heat in a large soup pot. Once oil is hot, add the shallots and cook 1 minute, stirring constantly. Continue stirring and slowly add the wine and allow to cook for 1 minute. Gradually whisk in the flour and cook for another 30 seconds.
Now gradually add in the chicken broth. Let the mixture begin to simmer and then add the clam juice.
Add the potatoes to the pot, put a lid on it and allow to simmer slowly on low heat for 15 minutes; stirring occasionally.
Add the clams, salt, pepper, and Old Bay seasoning. Bring mixture to a simmer, then remove from heat and add the half and half, stirring, then cover saucepan and let sit for 5 minutes.
Put clam chowder into serving bowls made from Sour dough rolls that you have opened and removed the bread from inside the rolls to make room for the soup. Sprinkle with parsley and serve to your waiting guests.

Do not put the clams in the soup to early or they will become tough.

We really enjoy this clam chowder and it does not last often when the family is home, and the soup bowl will really fill you up after you have finished the soup.

If you would like to learn about using herbs in your kitchen, my kindle book Herbs In The Kitchen is available at: Herb Book

This books contain information on herbs as well as some recipes to introduce you to some you may have not been using. I hope you will enjoy them as much as I did when I was testing the recipes for the book.

Chef WilliamEat Healthy, Laugh Often and Enjoy Life~

Healthy Food choices


Eat Healthy, Laugh Often and Enjoy Life~

Healthy Food choices

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2 Responses to Clam Chowder New England Style

  1. Holy moly William I am so glad I ordered more clams in the market this week, we are going to be very busy, making this fabulous recipe too. I LOVE this style of clam chowder too. Thanks so very much for the mention too. You are a wonder :)
    Anita-Clare Field recently posted..Historical Fayre – Tudor BritainMy Profile

    • Chef William says:

      Your recipes are always so full of great information to explain more about
      the foods that are included, it’s a joy to read them and even more fun
      to actually make them to serve to guests. I look forward to reading your
      daily blog posts and I’m sure my readers will also.
      Chef William recently posted..Clam Chowder New England StyleMy Profile

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