For a richer flavor, consider using clam base in addition to the chicken broth. Do not allow the chowder to boil vigorously after adding the cream, as it may cause the cream to curdle. Garnish with oyster crackers or a sprinkle of fresh parsley for added visual appeal and texture. The roux can be made ahead of time and stored in the refrigerator for several days. Be sure to whisk it well before adding it to the milk. Adjust the amount of thyme to your preference.
New England Clam Chowder III
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PREP TIME10 mins
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COOK TIME20 mins
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TOTAL TIME30 mins
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SERVING80 People
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VIEWS18
A creamy, comforting classic, this New England Clam Chowder is a hug in a bowl. Perfect for a chilly evening, it's packed with tender clams, sweet onions, and a hint of thyme. A truly satisfying and hearty meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate11 g
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Cholesterol108 mg
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Fiber0 g
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Protein29 g
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Saturated Fat7 g
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Sodium352 mg
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Sugar3 g
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Fat13 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Roux: In a saucepan over medium heat, melt the butter. (2 minutes) Add flour all at once and whisk constantly until it forms a smooth paste and begins to turn a light golden color. (5-7 minutes) Remove from heat and set aside.
02
StepSauté Aromatics: In a large (10-gallon) pot over medium heat, cook the chopped onions and celery until they are softened and translucent, but not browned. (8-10 minutes)
03
StepThicken the Milk: While the vegetables are cooking, gently heat the milk in a large double boiler over simmering water. Gradually whisk in the prepared roux, ensuring there are no lumps. Continue to cook, stirring frequently, until the milk has thickened slightly. (15-20 minutes)
04
StepCombine and Simmer: Add the reserved clam juice and chicken broth to the large pot with the sautéed vegetables. Bring the mixture to a gentle boil, then reduce the heat and stir in the thickened milk. Bring the chowder just to a simmer.
05
StepFinish and Season: Gently stir in the heavy cream, chopped thyme, and drained clams. Simmer for another 10 minutes to allow the flavors to meld together. Season generously with sea salt and freshly ground black pepper to taste. (10 minutes)
06
StepServe Hot: Ladle the chowder into bowls and serve immediately.
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RECIPE REVIEWS
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Please Rate
Zelda Williamson
Jul 1, 2025The directions were so clear and easy to follow. My first time making chowder and it turned out perfectly!
Stan Cassin
Jun 14, 2025I've been searching for a good clam chowder recipe and this is definitely a keeper!
Erwin Raynor
May 30, 2025This recipe is fantastic! Made it for a church gathering and everyone raved about it!
William Okeefeadams
May 30, 2025The thyme really elevates the flavor of this chowder. So delicious!
Orin Weber
May 29, 2025This is the best clam chowder I've ever made! Thank you for sharing this recipe.
Whitney Johnslangworth
May 10, 2025I added a few diced potatoes and it made it even more hearty. Great recipe!
Tyrique Bednar
May 3, 2025I used half-and-half instead of heavy cream to cut down on the calories and it still turned out great!
Emmanuel Grimes
Apr 30, 2025My family loved this chowder! It was creamy, flavorful, and so comforting.