Top Rated New England Clam Chowder Recipes

New England Clam Chowder
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New England Clam Chowder’s history in Boston began even before the Parker House opened its doors in 1855. Cape Cod author Joseph C. Lincoln once said, ‘It is as American as the Stars and Stripes, as patriotic as the National Anthem. It is Yankee Doodle in a kettle.’ The perfect soup to enjoy during chilly winter months, the clam chowder has become a staple in Boston, prepared only with the freshest ingredients of clams, clam broth and juice, potatoes and cream. Unlike clam chowders prepared in Manhattan or Rhode Island – which are tomato-based or clam broth-based – Boston prepares the only type of clam chowder made with cream. At the Omni Parker House, 40-60 gallons of chowder are made each week and offered in all of the property’s dining outlets year-round. Always accompanied with oyster crackers, the New England Clam Chowder is not to be missed on your next trip to Boston
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4.5

I can never choose between these two soups, so I enjoy them together. I'll make one in advance — like the New England clam chowder in this recipe — and one fresh, then will serve them side by side in a bowl, with the clam meat as a meeting place. 
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3.533335

Clam Chowder
This clam chowder recipe comes courtesy of chef Bryan Dame, executive chef of the Tides Beach Club Kennebunkport Oceanfront Hotel. The fresh cherry-stone clams are the star of this creamy, warming soup that makes a great appetizer during any season.Serves 4 as a first course.
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1.666665

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Cooking Index
The word "chowder" comes from the French word chaudière, the stew pot in which fishermen cooked their catches of the day. The New England version features milk, while the Manhattan (or red) variety adds tomatoes to the basic recipe.
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www.epicurean.com
Scrub the clams well, discard any that are gaping open or are much, much heavier than the others (they are dead and full of mud- see discussion under Manhattan Clam Chowder). Put the clams in a pot with the celery leaves (about the tops of 1 bunch) ...
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www.epicurean.com
Dice clams and set aside. Strain clam liquid, reserving 1/2 cup. In large saucepan fry salt pork till crisp. Remove bits of pork; set aside. To drippings in pan add reserved clam liquid, potatoes, water & onion. Cook uncovered, till potatoes are ...
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RecipeTips.com
Bits of meat, clams, and potatoes blend nicely in a thick, full-flavored chowder.
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www.recipesource.com
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www.epicurean.com
Measure the clam juice or broth from the shucked or steamed clams and add water,if necessary, to make 2 1/2 cups. Cut the clams in small pieces and set aside. Cook the salt pork slowly in a small skillet until the fat has melted and the scraps are ...
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Anonymous
Ingredients: 6 pounds cherrystone clams 3 medium onions each coarsely chopped but kept separate 1 celery rib with leaves cut 2" pieces 1 carrot peeled, halved 2 bay leaves 3 sprigs fresh thyme plus 1 tablespoon chopped fresh thyme 2 cups water 1/2 ...
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anon-4f42sspi4py0@base.google.com (Recipes at Runner's World)
Drain the clams and reserve the juice. Set aside. In a Dutch oven, cook the bacon, stirring often, over medium heat for 3 minutes. Add the onion and celery. Cook for 5 minutes. or until the onion is soft. Add the broth, thyme, bay leaf, and reserved ...
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Cooking Index
Here is a regional favorite made healthy. Use canned rather than shucked clams because they're easy to have on hand.
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