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Dec 27, 2006 06:40 PM

ISO best thick, creamy New England Clam Chowder recipe

My non-Chowish husband loves clam chowder...CANNED clam chowder, that is thick, creamy, etc. I have tried various from-scratch recipes but haven't hit pay-dirt yet in getting one that is thick, creamy and flavorful enough. Any help out there?

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  1. New England (white) Clam Chowder is never thick. You might want to try the LUNDY'S cookbook.

    1. If you want it thick, I would add more of a roux to start. Here is my "recipe". I usually just feel out amounts so you may have to fiddle with it.

      Saute about 1 chopped yellow onion in 3T butter. Sprinkle in (4 T) flour & cook until almost light brown. Pour in juice from 5 of those small cans of minced & chopped clams ( I use some of each). Simmer until thick and pour in whole milk (6/7 cups?). Simmer again and add diced yukon gold potatoes and reserved clams. Cook until potatoes are tender but still firm. S&P to taste.

      1. In my experience New England clam chowder is neither thick nor creamy. It is made with salt pork, onions, boiling potatoes, whole milk, clams, pepper, and butter.

        The thick and creamy stuff was developed for restaurants and cafeterias where they have to keep it at serving temperature for long periods of time.

        The real stuff is much better to my way of thinking.

        1. The poster is asking for creamy chowder, and either of the above suggestions could be augmented with thick cream. That's how I would finish the soup.

          1. Salt pork, fresh shucked clams, light cream, finely chopped onion, salt, pepper, fresh parsley, butter, a bit of sherry and plenty of real oyster crackers from Vermont. (sorry I can't supply the amounts as I never use a recipe).