My sister makes a wicked delicious New England Clam Chowder. When she made it a while back, my family was in awe. Could something taste so good? We have her to make it any chance we get – like when we spend weekend afternoons at the winery.
New England Clam Chowder screams summer. Pair it with lobster, scallops, hot dogs, hamburgers, etc. A delicious appetizer at any backyard picnic. Your guests will feel like they’ve walked right into summer in New England.
My 92 year-old grandmother L-O-V-E, loves clam chowder, she’s quite the connoisseur. If she doesn’t like it, she won’t eat it. She can’t stop eating Colleen’s clam chowder. If you’ve been looking for a chowder recipe, look no further – you will not be disappointed.
Just to warn you – Colleen makes this batch for our family, so it’s a BIG batch. Cut the entire recipe in half if you want a “normal” sized batch of clam chowder.
Colleen’s New England Clam Chowder
- 1-2 tbsp of vegetable oil
- 1/4 of a large white onion, diced
- 7 (8oz) cans of clams
- 7 large russet potatoes
- 2 quarts of heavy cream
- 6 cans of cream of celery
- 4oz flour
- 4 oz of water
- Parsley, garlic powder, salt and pepper for taste
- Place large pot on medium heat.
- Pour just enough oil to line the bottom of the pot.
- Place diced onion in the heated oil and let sit until it goes transparent.
- Add clam juice (no clams yet) to the pot, and let sit until it starts to simmer.
- Chop up potatoes and add to the pot of oil and clam juice.
- Add in clams.
- Add 2 quarts of heavy cream and the 6 cans of cream of celery to the large pot.
- Shake up flour and water in a cup until blended (we used a mason jar so we could screw on the top and shake).
- Pour flour-water mixture into the pot and stir.
- Add parsley, garlic powder, salt and pepper to taste.
- Stir every 10-15 minutes to keep clams from sticking to the bottom.
- Cook for at least an hour, and serve warm.