Rating: 4.72 stars
359 Ratings
  • 5 star values: 289
  • 4 star values: 53
  • 3 star values: 9
  • 2 star values: 4
  • 1 star values: 4

This chowder it is outstanding! It won the chowder cookoff in Newport a few years ago. Try it, I guarantee that it gets rave reviews!

Recipe Summary test

prep:
30 mins
cook:
30 mins
total:
60 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a large kettle or stock pot over medium heat. Add onions and saute until clear. Stir in flour and cook over low heat, stirring frequently, for 2 to 4 minutes. Set aside to cool.

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  • In a separate pot, bring clams and clam juice to a boil. Reduce heat and simmer for 15 minutes.

  • In a small saucepan, cover peeled potatoes with water. Bring to a boil and cook until potatoes are tender, about 15 minutes. Drain and set aside.

  • Slowly pour hot clam stock into butter/flour mixture while stirring constantly. Continue stirring and slowly bring to a boil. Reduce heat and add cooked potatoes. Mix in half and half, salt and pepper and chopped dill. Heat through but do not boil.

Nutrition Facts

337 calories; protein 9.1g; carbohydrates 25.8g; fat 22.4g; cholesterol 78mg; sodium 626.5mg. Full Nutrition
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Reviews (364)

Most helpful positive review

Rating: 5 stars
01/23/2004
This was definitely the best clam chowder I have ever made! My store didn't have fresh clams so I had to use 2 cans of baby clams with the juice, the clam juice was rather expensive so I only bought 1- 8 oz. bottle and substituted 5 cups of chicken broth and it still turned out great!! Thanks so much for sharing Read More
(163)

Most helpful critical review

Rating: 3 stars
08/07/2005
First of all, I'm a New Englander, so I've had many great chowders in my lifetime and have to say this is just ok. I suggest adding pork fat and parsley instead of dill. Milk is also ok in place of 1/2 and 1/2. Read More
(12)
359 Ratings
  • 5 star values: 289
  • 4 star values: 53
  • 3 star values: 9
  • 2 star values: 4
  • 1 star values: 4
Rating: 5 stars
01/23/2004
This was definitely the best clam chowder I have ever made! My store didn't have fresh clams so I had to use 2 cans of baby clams with the juice, the clam juice was rather expensive so I only bought 1- 8 oz. bottle and substituted 5 cups of chicken broth and it still turned out great!! Thanks so much for sharing Read More
(163)
Rating: 5 stars
01/01/2007
Wow, very Gooooood! I used 4 cans baby clams,1 bottle clam juice, 5c.chicken broth,3 stalks celery,3 stripsbacon,11/2#potatoes,2c.1/2&1/2. Thickness is just right.Thanks Dee!!!! Read More
(132)
Rating: 5 stars
01/17/2004
I've tried making clam chowder using many different recipes and this is the best recipe I have ever used. From now on it's the only recipe for clam chowder I will use. I substituted fat free half and half and it was still wonderful. Read More
(75)
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Rating: 5 stars
04/11/2010
Definitely need to fry up some bacon for this! Chop bacon into bite sized bits and fry up crisply.. use the fat to saute onion and celery along with a reduced amount of butter. I also like a stalk or two of chopped celery. Also, if you are using canned clams, don't boil your clams in the liquid, just reserve them and add them in with the cooked potatoes at the end. Otherwise your clams will be very chewy and rubbery. This recipe assumes the use of fresh clams, which is ideal, but not always practical. Also, there are different kinds of clam species.. most that you buy in the store are best for steamers, but these lack the flavor of clams best used in chowders. Canned clams are generally best for chowders in my experience. I also add a pinch of dill weed, a teaspoon or two of Old Bay and float a pat of butter on top when serving. Yummo! As an ex-Newporter, I can testify that this is the REAL DEAL!!! VERY NICE and thanks for sharing!! Read More
(50)
Rating: 5 stars
01/17/2004
This is a really good recipe. I used a little less on the clams (had to use canned as I am not in N.E.)and more on the potatoes. I did brown four slices of bacon first and cut out 1 Tbs Butter in place. Tasted much better the next day! Very good stuff! Serve with some clam cakes and you are set for a meal! Brought back a little of home (RI) for us military people! Read More
(38)
Rating: 5 stars
02/02/2004
My husband and I both Loved this recipe! I used 4 cans of clams and 4 bottles of clam juice plus one can of chicken broth. I also chopped up a couple of stalks of celery and sauted along with the onions. I also added only 2 cups of fat-free half and half. I didn't have fresh dill so I substituted dried dill but it was still awesome. Thanks for a wonderful recipe Dee!!! Read More
(34)
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Rating: 5 stars
01/17/2004
Great Recipe! I did not have extra clam juice other than from my fresh clams and so I used some chicken stock instead. Also instead of half and half I used skim milk still as creamy and tasty. Although I did not have any dill on hand the soup was wonderful. This will by the recipe I use from now on!! For sure a once a month meal!! Read More
(33)
Rating: 5 stars
07/03/2003
This was the BEST chowder I have ever had (and I have had chowder from up and down both coasts). TRY THIS CHOWDER you will not be disappointed. Read More
(26)
Rating: 5 stars
01/10/2007
Don't let the name fool you it's New England. You as well as everyone else will loves this recipe. My husband a fan of Clam Chowder said it's the best he's eaten anywhere. I used 2 cups cream and 1 cup half and half. Perfect!! Read More
(22)
Rating: 3 stars
08/07/2005
First of all, I'm a New Englander, so I've had many great chowders in my lifetime and have to say this is just ok. I suggest adding pork fat and parsley instead of dill. Milk is also ok in place of 1/2 and 1/2. Read More
(12)