New england clam chowder

  • 15 mins preparation
  • 40 mins cooking
  • Serves 4
  • Print


New england clam chowder
  • 1 kilogram (2 pounds) baby clams
  • 2 tablespoon coarse cooking salt (kosher salt)
  • 40 gram (1½ ounces) butter
  • 1 large brown onion (200g), chopped coarsely
  • 2 rindless bacon slices (130g), chopped coarsely
  • 1 clove garlic, crushed
  • 2 tablespoon plain (all-purpose) flour
  • 3 cup (750ml) milk, warmed
  • 2 cup (500ml) vegetable stock, warmed
  • 2 medium potatoes (400g), chopped coarsely
  • 2 tablespoon coarsely chopped fresh chives


New england clam chowder
  • 1
    Rinse clams under cold water; place in a large bowl; sprinkle with salt, cover with water. Stand 1 hour; rinse, drain.
  • 2
    Melt butter in a large saucepan over medium heat; add onion, bacon and garlic to pan. Cook, stirring, until onion softens. Add flour; cook, stirring, until mixture thickens and bubbles. Gradually stir in warmed milk and stock; stir until mixture boils and thickens slightly. Add potato, reduce heat; simmer, covered, until potato is tender.
  • 3
    Add clams; simmer, covered, for 5 minutes or until clams open. Remove from heat; stir in chives, season to taste. Serve chowder with grilled slices of french bread.


Recipe is not suitable to freeze. If clams aren't available, replace them with pipis. Fish stock can be used instead of vegetable stock.

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