New England Style Clam Chowder

    1 hour

    To keep this great clam chowder soup healthily low in kilojoules and fat, it is thickened with pureed vegetables.

    1 person made this

    Serves: 8 

    • 1kg fresh clams, scrubbed, or 200g tinned baby clams, drained and rinsed
    • 1 litre fish stock
    • 4 bacon rashers, coarsely diced
    • 2 large onions, coarsely diced
    • 500g potatoes, peeled and diced
    • 400ml water
    • 450ml low-fat milk
    • good pinch of freshly ground black pepper
    • 2 tablespoons chopped fresh parsley

    Preparation:25min  ›  Cook:35min  ›  Ready in:1hour 

    1. Put the clams and 4 tablespoons of the fish stock in a large saucepan. Cover, bring to the boil and steam for about 5 minutes or until the shells open.
    2. Remove the clams with a slotted spoon; strain and reserve the stock. When they're cool enough to handle remove the clams from their shells and chop them coarsely.
    3. Cook the bacon in the saucepan over moderate heat for 3 minutes or until crisp. With a slotted spoon remove the bacon and reserve to garnish.
    4. Add the onions to the saucepan together with 4 tablespoons of the stock. Sauté for about 5 minutes or until soft but not browned.
    5. Stir in the potatoes, the remaining fish stock, reserved clam stock and water. Bring to the boil. Simmer partly covered for about 10 minutes or until the potatoes are very tender.
    6. Remove from the heat. Puree 2 ladlefuls of the vegetables in a blender or food processor until smooth. Add the puree to the soup and return to the heat.
    7. Stir in the milk and the chopped clams. Simmer for about 5 minutes. Add the pepper and parsley and serve garnished with the bacon.

    Related link

    Try this recipe for Homemade Fish Stock.

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    Reviews in English (1)


    The best Clam Chowder I have ever had has been at Fishermans Warf Peir 19 in San Fransisco USA. I have sworn to only eat it there and with my last visit just last Christmas was certainly worth the fifteen year wait. I have tried it here in Australia on a rare occassion and it has been o.k. but just not quite there. I have just come across allrecipes in a Readers Digest, logged on when I got home, punched in Clam Chowder and got this recipe, went out prepared and cooked it and it is FANTASTIC. I am so happy that I dont have to go to all the way to the US to get fantastic Clam Chowder. Thanks so much.  -  17 May 2009