Perfect New England Clam Chowder Recipe

Perfect New England Clam Chowder RecipeThe Perfect New England Clam Chowder Recipe… That happens to be light and healthy!

Perfect New England Clam Chowder Recipe
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Warm steamy clams with aromatic leeks, fennel and tarragon add a fresh flair to this Perfect New England Clam Chowder Recipe!

Hearty and satisfying, it will certainly chase your chills away.

Making Perfect New England Clam Chowder Recipe

Buttery baby clams and tender potatoes bathed in gentle soothing herb infused cream sauce make a Perfect New England Clam Chowder Recipe. 

How To: Perfect New England Clam Chowder Recipe

There are many versions of this classic soup, some quite heavy and fatty. I have decided to make my Perfect New England Clam Chowder Recipe a bit lighter.

Easy Perfect New England Clam Chowder Recipe

Pork fat is replaced with butter, and heavy cream is replace with half and half, and the thick floury paste of roux is replaced by a light corn starch slurry.

The Perfect New England Clam Chowder Recipe

Although shy of those fats, it still brims with rich delicious flavors and I wouldn’t exactly call it low-calorie. You won’t be forced  to take a nap after you eat this clam chowder, unless of course, you just want to.

Simple Perfect New England Clam Chowder Recipe

Once you have experienced the ease of making this Perfect New England Clam Chowder Recipe and have enjoyed the notable fresh flavors of the dish, you won’t want to settle for anything but homemade again.

Healthy Perfect New England Clam Chowder Recipe

It is definitely worth the effort to make your own soups and stews. There are no more cans of soup or even bags of dry soup mix in my cupboard, even the gourmet kinds. They are just a disappointment to my family compared to home made.

Light Perfect New England Clam Chowder Recipe

Go ahead, make your own clam chowder. You can do it!

Perfect New England Clam Chowder Recipe

Just think of all of those artificial flavors, colors and preservatives you won’t be ingesting even if your clams are canned.

The added bonus is fresh vegetables and fresh ingredients in your diet. I feel healthier already, don’t you?

Healthy Perfect New England Clam Chowder Recipe

Enjoy your Perfect New England Clam Chowder Recipe as is or garnish with fennel leaves, tarragon and a sprinkle of those cute little oyster crackers.

Perfect New England Clam Chowder Recipe

April Scharpf

New England Clam Chowder
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5 from 1 vote

Perfect New England Clam Chowder Recipe

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Perfect New England Clam Chowder Recipe - Creamy robust chowder with tons of flavor and appeal. This is the perfect soup for winter!
Servings: 8
Nutrition Facts
Perfect New England Clam Chowder Recipe
Amount Per Serving (1 cup)
Calories 243 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 7g 35%
Cholesterol 38mg 13%
Sodium 504mg 21%
Potassium 475mg 14%
Total Carbohydrates 20g 7%
Dietary Fiber 2g 8%
Sugars 1g
Protein 6g 12%
Vitamin A 13.3%
Vitamin C 14.1%
Calcium 12.7%
Iron 15.6%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

  • 1 cup diced leek, white and green
  • 1 cup diced fennel (bulb, stalk and leaves)
  • 1 pound diced potatoes, peeled if thick-skinned (3 1/2 cups)
  • 20 ounces canned baby clams, (save clam juice) or 20 ounces fresh shelled clams
  • 8 ounces clam juice (1 bottle)
  • 1 cup white wine
  • 2 tablespoons unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon fresh chopped tarragon
  • 1 bay leaf
  • 1 teaspoon salt
  • 1 teaspoon lemon pepper
  • 2 1/2 cups half & half
  • 3 tablespoons corn starch
  • Oyster crackers for topping, optional

Instructions

  1. Clean the leeks well after chopping; sometimes they are sandy. In a 4-quart pot, warm the butter and oil over medium heat. Sauté the leeks and fennel in butter and olive oil until soft, about 5 minutes.

  2. Add the potatoes, bay leaf, lemon pepper, salt, tarragon, clam juice and wine. Bring to a slow boil, simmer for approximately 20 minutes until the potatoes are fork tender.
  3. Gently mix in the clams and half & half. Bring to a simmer.
  4. Mix the cornstarch with 1/4 cup cool water to form a slurry. Slowly pour a little of the slurry into the simmering chowder, stirring constantly, to thicken the soup. Add just a little at a time until your desired thickness is reached. Do not use it all, if not needed. Serve warm!

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5 comments on “Perfect New England Clam Chowder Recipe

  1. Angela Kwanposted November 12, 2018 at 5:01 pm Reply

    Hello, for some reason, I only see 4 ingredients … are the rest hidden somewhere else?
    1 tablespoon of extra virgin olive oil
    1 tablespoon fresh chopped tarragon
    2 ½ cups of half & half
    3 tablespoons corn starch

    • Sommer Collierposted November 18, 2018 at 10:18 pm Reply

      Hi Angela,

      So sorry! We are in the process of moving our recipes to a new format, but there have been some glitches. It’s fixed!!

  2. Kristenposted February 3, 2018 at 11:04 pm Reply

    I just made this for our Super Bowl party. This is the best clam chowder I have ever had! The fennel just completely makes it. 

  3. Triciaposted December 19, 2017 at 7:18 pm Reply

    Hi! Question.  I had to use canned clams, unfortunately. I drained them and saved the clam juice. My question is when do I use that saved clam juice? Because I already put In an 8 ounce bottle of clam juice. Please let me know. Thank you!

  4. Carmen Repsoldposted December 1, 2017 at 7:53 am Reply

    Love the recipe, but it’s “roux” , not “rue” (Roux is flour and fat cooked together and used to thicken sauces. )
    Planning on making this over the weekend. Thank you.