Taste of Home's New England Clam Chowder

Taste of Home's New England Clam Chowder

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  • Prep Time


  • Total Time


  • Servings



  • 4

    medium potatoes, peeled and cubed

  • 2

    medium onions, chopped

  • ½

    cup butter

  • ¾

    cup flour

  • 2

    quarts milk

  • 3

    cans (6½ ounces each) chopped clams, undrained

  • 2 to 3

    tsp salt

  • 1

    tsp ground sage

  • 1

    tsp ground thyme

  • ½

    tsp celery salt

  • ½

    tsp pepper

  • Minced fresh parsley


Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat; cook, covered, until potatoes are tender, about 15 minutes. Meanwhile, in a Dutch oven, saute onions in butter until tender. Stir in flour until blended. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Drain potatoes; add to Dutch oven. Add clams and the remaining ingredients; heat through. Yield: 10-12 servings (3 quarts)


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