New England Clam Chowder

"As a New Englander I can tell you this is the best Clam Chowder around! It's from The Vanilla Bean Cafe in Pomfret, Connecticut. This is the original recipe. In addition to the onion & celery I sometimes like to add 1/2 cup shredded carrots."
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Carla C. photo by Carla C.
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
Ready In:
1hr 5mins
Ingredients:
18
Serves:
4
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ingredients

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directions

  • Melt butter and bacon fat in large pot.
  • Sautee onion, celery garlic (and 1/2 cup shredded carrots, if using) until tender.
  • Add seasonings (parsley, Tabasco, celery salt, thyme & bay).
  • Add flour and instant mash potatoes.
  • Turn off flame and stir until flour is no longer visible.
  • Add the clam juice and stir.
  • Turn flame back on to high and continue stirring (constantly) to avoid sticking.
  • Bring to a boil.
  • Add potatoes and stir.
  • Cook for 15 minutes or until potatoes are tender.
  • Add clams.
  • Stir.
  • Add cream.
  • Stir.
  • Simmer for 1/2 hour.
  • Add salt and pepper, to taste.
  • Serve garnished with fresh parsley and enjoy!

Questions & Replies

  1. Are the instant potatoes used already prepared or in a box? Wondering what the prepared measurement would be. I have left over mashed that I would like to use. Thanks.
     
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Reviews

  1. i thought this was awesome! i didn't add the carrots but did add more garlic and celery salt. it tasted even better after sitting in the fridge overnight. i would recommend cooking it a day before you intend to eat it so the flavors have a chance to meld together. my honey ate most of the pot within 2 days and i made at least triple the recipe.
     
  2. Hands down the best homemade clam chowder I've ever had. Tastes just like restaurant style. It was super easy and all around perfect.
     
  3. Very pleased with the outcome,only changes I made where additional garlic & almost double the clam juice,probably about 55oz. I also tossed in 8 littlenecks for decorative effect when serving. Served with a Garden Fresh Salad, Native Corn & French Bread As a native New Englander this was The Cat's Meow.....
     
  4. It was ok, but not as good as my son makes. I was told after I made this that I'm not allowed to make clam chowder any more. I think it was almost too strong on clam flavor and we didn't care for the seasonings. I added extra half and half, bacon and dill and that helped. The instant mashed potatoes were a great way to thicken it though.
     
  5. Pretty good, but...
     
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Tweaks

  1. start with pearl onions and white wine, heavy cream and butter, need a little more thyme, and also add to the recipe black pepper, a little Worcestershire, sea salt to taste.
     

RECIPE SUBMITTED BY

<p><br /> <br />My most used and favorite cookbook is the 1946 edition of Fannie Farmer's Boston Cooking School handed down to me from my Mother. <br /> <br />My most favorite kitchen utensils are a set of Johnson &amp; Wales knives given to me by my mother, a professional chef. <br /> <br />I enjoy traveling to exotic places, trying new foods and bringing home rare ingredients to expirement with. <br /> <br />I work fulltime as a lab technician for a local diagnostic center. In addition to that, during my free time I'm either at the gym, listening to music, tending to my herb garden and/or trying out new recipes &amp; ideas in the kitchen. <br /> <br />I am a classically trained singer and musician, passionate about music. <br /> <br />My favourite thing to do is sit outside in my garden with my husband, a glass of wine, good food, music &amp; a few good friends. <br /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/AnimatedHostChallengeBanner.gif alt= /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket - Video and Image Hosting /></p>
 
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