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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 2 votes
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Perfect New England Clam Chowder Recipe

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Perfect New England Clam Chowder Recipe - Creamy robust chowder with tons of flavor and appeal. This is the perfect soup for winter!
Servings: 8

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

  • 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.
  • 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.
  • Gently mix in the clams and half & half. Bring to a simmer.
  • 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!

Nutrition

Serving: 1cup, Calories: 243kcal, Carbohydrates: 20g, Protein: 6g, Fat: 13g, Saturated Fat: 7g, Cholesterol: 38mg, Sodium: 504mg, Potassium: 475mg, Fiber: 2g, Sugar: 1g, Vitamin A: 665IU, Vitamin C: 11.6mg, Calcium: 127mg, Iron: 2.8mg
Course: Soup
Cuisine: American
Author: Sommer Collier

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5 comments on “Perfect New England Clam Chowder Recipe”

  1. 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

  2. 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. 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. 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.