Carey's Rich & Creamy New England Clam Chowder

I have tweaked this recipe a few times over the years and I have to admit that this is by far one of the best New England Clam Chowders you will ever come across. I have yet to taste one like it , although I have tasted many and they were great as well. I feel few people can really grasp the unique flavor that is within a good chowder. This is my very own recipe and I have made it for over 25 years. I have always received great reviews.. please feel free to try as is or to try tweaking it to your palate. CHEERS!!

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Name: Carey's Rich & Creamy New England Clam Chowder
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 15
Cuisine: not set
Ingredients: 10 slices bacon cut into thin slices; 1 Large onion diced small; 7 stalks celery diced small; 1/4 cup dry white wine (may sub sherry); 5 5-oz cans minced baby clams (may sub razor clams) reserve liquid; 6 russet potatoes evenly cut into 3 different sized cubes; minced, small, med; 4 cups heavy cream; 2 cup 2% milk; 1 1/2 tablespoon fresh thyme or dried if no fresh is available; 1 cup chicken stock quartered (boullion or canned); 1 teaspoon ground black pepper to taste (as needed); 6 cloves fresh peeled garlic minced; 7 tablespoons butter if you have extra bacon grease, use it instead!!; 5 tablespoons flour; 1 teaspoon kosher salt (to taste, as needed)

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INGREDIENTS

10 slices bacon ; cut into thin slices
1 Large onion ; diced small
7 stalks celery ; diced small
1/4 cup dry white wine ; (may sub sherry)
5 5-oz cans minced baby clams (may sub razor clams) ; reserve liquid
6 russet potatoes ; evenly cut into 3 different sized cubes; minced, small, med
4 cups heavy cream
2 cup 2% milk
1 1/2 tablespoon fresh thyme or dried if no fresh is available
1 cup chicken stock ; quartered (boullion or canned)
1 teaspoon ground black pepper ; to taste (as needed)
6 cloves fresh peeled garlic ; minced
7 tablespoons butter ; if you have extra bacon grease, use it instead!!
5 tablespoons flour
1 teaspoon kosher salt ; (to taste, as needed)

INSTRUCTIONS

2. Add onion and celery, cook until translucent.

3. Add garlic, pepper, thyme and chicken stock.

4. Add clam juice, white wine (if using ) or sherry if no wine. Carefully stir while still allowing to simmer.

5. Add potatoes, (the purpose of the 3 sizes is so that some will break down and others will remain whole, giving great texture to chowder.)

6. Cover and let cook until potatoes are fork tender, about 15-20 minutes.

7. Stir occasionally so potatoes won't stick or burn to the bottom of pan.

8. Add milk and cream keep stirring carefully.

9. In a separate small saute pan, melt butter and mix flour with it to make a ROUX..

10. Once the chowder is just beginning to come to a slow boil, stir in the roux and let it slightly thicken the chowder. ** Add a little at a time and gauge the thickness based on your preference.**

11. Turn the heat down to very low and let it just set and simmer but NOT BOIL !! for approx 25 minutes.

12. ** IMPORTANT ** Add your canned or fresh minced clams the last 10 minutes !! Very important so you don't over cook clams. They will become rubbery... Still edible! Just rubbery lol

NOTES

total cooking time: 1 hour 20 minutes

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Carey's Rich & Creamy New England Clam Chowder

10 slices bacon cut into thin slices
1 Large onion diced small
7 stalks celery diced small
1/4 cup dry white wine (may sub sherry)
5 5-oz cans minced baby clams (may sub razor clams) reserve liquid
6 russet potatoes evenly cut into 3 different sized cubes; minced, small, med
4 cups heavy cream
2 cup 2% milk
1 1/2 tablespoon fresh thyme or dried if no fresh is available
1 cup chicken stock quartered (boullion or canned)
1 teaspoon ground black pepper to taste (as needed)
6 cloves fresh peeled garlic minced
7 tablespoons butter if you have extra bacon grease, use it instead!!
5 tablespoons flour
1 teaspoon kosher salt (to taste, as needed)

1.  Saute bacon in soup pot and cook on medium low heat until almost crispy. (If you have any additional bacon fat that you have happened to save add 2 tablespoons to this as the bacon flavor makes all the difference.)
2.  Add onion and celery, cook until translucent. 
3.  Add garlic, pepper, thyme and chicken stock.
4. Add clam juice, white wine (if using ) or sherry if no wine. Carefully stir while still allowing to simmer. 
5.  Add potatoes, (the purpose of the 3 sizes is so that some will break down and others will remain whole, giving great texture to chowder.)
6.  Cover and let cook until potatoes are fork tender, about 15-20 minutes. 
7.  Stir occasionally so potatoes won't stick or burn to the bottom of pan.
8.  Add milk and cream keep stirring carefully.
9.  In a separate small saute pan, melt butter and mix flour with it to make a ROUX.. 
10. Once the chowder is just beginning to come to a slow boil, stir in the roux and let it slightly thicken the chowder. ** Add a little at a time and gauge the thickness based on your preference.**
11.  Turn the heat down to very low and let it just set and simmer but NOT BOIL !! for approx 25 minutes.
12.  ** IMPORTANT **  Add your canned or fresh minced clams the last 10 minutes !! Very important so you don't over cook clams.  They will become rubbery... Still edible! Just rubbery lol

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (239g)
Recipe Makes: 15 Servings

Calories: 453
Calories from Fat: 340 (75%)

Amt Per Serving		% DV

	Total Fat 37.8g	50 %
	Saturated Fat 20.9g	105 %
	Monounsaturated Fat 12.1g
	Polyunsanturated Fat 2.1g
Cholesterol 114.8mg		35 %
Sodium 282.8mg		10 %
Potassium 556.2mg		15 %
Total Carbohydrate 23.2g		7 %
	Dietary Fiber 1.8g	7 %
	Sugars, other 21.4g
Protein 6.9g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 453

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I recommend pairing it with this recipe

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REVIEWS

simpsonresources

This was the best New England clam chowder I have ever made. I once had an experience with one made by a Cord en Blu chef at a restaurant and tried to duplicate it but not able, although it was good, just not creamy like this one. I started to half the recipe but went ahead and made the full amount. It turned out fabulous! I have since shared it with a co-worker who share it with others.

RickTanner

This is the best recipe for clam chowder! I have memorized it and make it all the time. Everyone that has it saysit is the best they ever had. I double the garlic because I like alot of garlic flavor.

Bakedross

Made the his for dinner using local smoked bacon and it was awesome!

jdriemeyer

My first time making homemade clam chowder. It was rich and so flavorful! Lots of raves. Next time I will try adding the wine towards the end with the clams. I think that flavor got lost with the cooking.

Valerie411

Family loves it! Husband always asks for it!

natsu51

Fantastic, i made this for a potluck at work and had coworkers just about fighting for seconds lol

pdxbodyworx

Ive recently realized upon reading soem of your comments, that i needed to correct 2 items in my recipe. I did increase the amount of clams and down in the direcrtions it looked as tho I was using just the clam juice and not the clams, thats just absurd. LOL so yes you do use the clams and the juice depending on how fishy you prefer the taste to be. I would like to sincerely thank all of you who have tried and liked my recipe, makes me feel good inside to know others appreciate it as well. again thanks !! sincerely, Carey

pattisuMitchell

carlosbrizuela

Great stuff

sandy_girl_3

Great flavor and texture. Closest to my favorite surf restaurants ive ever had. Next time im putting it in a bread bowl!

10y

Carey's Rich & Creamy New England Clam Chowder

Still searching for what to cook ?

Find the most delicious recipes here

INGREDIENTS

INSTRUCTIONS

NOTES

Nutrition

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