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New England Clam Chowder | Can't Stay Out of the Kitchen | this is the BEST #clamchowder #recipe ever! It's filled with minced #clams, leeks, #redpotatoes & seasoned wonderfully with chives, parsley & #OldBaySeasoning. It's marvelous comfort food for #fall. We always serve it with #OysterCrackers. #glutenfree #soup #NewEnglandClamChowder #glutenfreesoup

New England Clam Chowder

Teresa Ambra
This sensational New England-style Clam Chowder is chocked full of minced clams, red potatoes, celery, leeks, shallots, and garlic in a rich, cream sauce seasoned to perfection. It's marvelous comfort food for fall and terrific for company dinners. Gluten free.
5 from 1 vote
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Main Dish, Soups, Stews & Chowders
Cuisine New England
Servings 12
Calories 701 kcal

Equipment

  • 1 large Dutch Oven or stock pot
  • 1 sharp knife to cut vegetables
  • 1 large sauce pan to par-boil potatoes
  • measuring cups
  • measuring spoons
  • 1 vegetable peeler
  • 1 colander

Ingredients
  

  • 39 oz. cans minced clams (six 6.5-oz. cans) plus ½ to ¾ cup reserved juice
  • 1 small onion diced or 2-3 small shallots
  • 3 large red potatoes cubed (unpeeled)
  • 2 ribs celery diced
  • 1 leek green top removed, washed thoroughly, quartered and sliced
  • 3 cloves garlic minced
  • 1 qt. heavy cream
  • 1 qt. half-and-half cream
  • 1 cup unsalted butter (2 sticks)
  • 1 cup all purpose flour or gluten free flour (or more if necessary)
  • 1 tbsp. parsley more if desired
  • 1/2 tsp. celery salt
  • 1/2 tsp. Mrs. Dash seasoning (regular)
  • 1 1/2 tsp. sea salt
  • 3/4 to 1 tsp. ground black pepper
  • 1 tbsp. chives
  • 1/2 to 1 tsp. Old Bay Seasoning depending on your preference

Instructions
 

  • In a large Dutch oven, add butter and heat; sauté celery, leek, onion and garlic.
  • Parboil potatoes in a small saucepan of water. This will probably take 10 minutes or less.
  • Cook until potatoes are just barely done – not until they are mushy!
  • Stir flour into veggie mixture, probably starting with about 1 cup.
  • Add more if necessary to make the mixture almost to the dry point.
  • Begin whisking in cream slowly and work into paste mixture.
  • Whisk in half and half about 1/8 cup at a time until all is worked in and a sauce type texture is formed.
  • Drain potatoes in colander and add to sauce mixture.
  • Add clams and clam juice.
  • Sprinkle with parsley, chives, celery salt, Old Bay Seasoning and Mrs. Dash seasoning and stir in.
  • Add salt and pepper.
  • Heat through, about 20 minutes or so.
  • Check seasonings. Add more if necessary, to your taste.

Notes

NOTE: This will not turn out as well if you replace the cream and half-and-half with milk. The texture will break down while heating since there is not enough fat solids in 2% milk to hold its consistency.
 
NOTE: To get the consistency and taste necessary, don't eliminate the leeks or Old Bay Seasoning. If necessary, go out and buy some to make this recipe!
 
NOTE: We prefer this chowder very thick, but if you prefer it thinner, you can add more half-and-half or minced clam juice.
 
NOTE: You need the equivalent of three cups minced clams. Don’t go just by the weight of the can. A 6.5-oz. can of minced clams yields about ½ cup minced clams and about ½ cup clam juice. A 10-oz. can whole clams yields about 1 cup minced clams.
 
 
NOTE: Be sure to rinse and drain the clams well with water before adding to the stock pot.
 
 
NOTE: This can be made with either regular all-purpose flour or gluten free flour with good results either way.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 701kcalCarbohydrates: 34gProtein: 22gFat: 54gSaturated Fat: 34gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 185mgSodium: 466mgPotassium: 719mgFiber: 2gSugar: 7gVitamin A: 2517IUVitamin C: 13mgCalcium: 208mgIron: 3mg
Keyword clams, gluten free, main dish, potatoes, soup
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