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New England Clam Chowdah Recipe

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This recipe for New England Clam Chowdah, by , is from Calico Kids and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Moeckel Family
Added: Friday, August 31, 2007


6 6-8 oz cans of cleaned ocean clams in juice
¾ cups diced celery
4 tbsp white wine (chardonnay or Riesling)
¼ lb of applewood smoked bacon finely chopped (you can use any kind of bacon)
2 tsp condensed clam base (or 1 tsp of chicken bouillon granules/ ½ - ¾ of bouillon cube)
1 cup milk
2 splashes of Tabasco (don’t be shy)
1 tsp chopped fresh thyme
1 ½ tbsp whole butter
1 cup diced white onion
4 lg peeled potatoes (small to medium)
1 tbsp minced garlic
2 cups half and half
1 tsp Worcestershire sauce
Pinch of whit pepper
3 tbsp all purpose flour
*blanch potatoes in boiling water till al dente (strain and set aside)

In a heavy sauce pan render bacon, then add onions, celery, garlic, bouillon, and butter. Sauté all 5-7 min. add the flour and mix well, once mixed add in wine and clams. After cooking all of this till its combined and hot add in Tabasco, Worcestershire, thyme, white pepper. Stir till combined and then add in milk and half and half. Cook on med – med low for about 20-30 min stirring every couple of min (needs to get hot to thicken). Add potatoes and turn off.

Number Of Servings:
Number Of Servings:
8-10 cups




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