{"id":48244,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/contest-winning-new-england-clam-chowder\/"},"modified":"2024-11-25T09:42:53","modified_gmt":"2024-11-25T15:42:53","slug":"contest-winning-new-england-clam-chowder","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/contest-winning-new-england-clam-chowder\/","title":{"rendered":"Clam Chowder"},"content":{"rendered":"<p>Even if you can&#8217;t get to the New England shore for seafood, you can still enjoy a taste of the salt air with a batch of authentic New England clam chowder. This creamy, savory soup comes loaded with tender clams and cooked potatoes. All you need on the side is a packet of oyster crackers (maybe homemade <a href=\"https:\/\/www.tasteofhome.com\/recipes\/flavored-oyster-crackers\/\" data-name=\"www.tasteofhome.com\/recipes\/flavored-oyster-crackers\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">flavored oyster crackers<\/a>?) or a hunk of crusty bread.<\/p>\n<p>No fresh clams nearby? Not to worry; this contest-winning chowder recipe is made with canned or frozen clams that are available year-round at most stores. Bacon, onion and bottled clam juice are also easy to find. The whole recipe takes less than an hour, making it perfect for a weekend lunch or weeknight dinner.<\/p>\n<h2>New England Clam Chowder vs. Manhattan Clam Chowder<\/h2>\n<p>Clam chowder is classic American dish that was enjoyed as early as the 1700s by settlers who found an abundance of fresh quahogs and razor clams along the shore. A traditional New England clam chowder is cream-based with chunks of diced potatoes, onions, salt pork and chopped clams. <a href=\"https:\/\/www.tasteofhome.com\/recipes\/slow-cooked-manhattan-clam-chowder\/\" data-name=\"www.tasteofhome.com\/recipes\/slow-cooked-manhattan-clam-chowder\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Manhattan clam chowder<\/a> is made with a tomato-based broth. Don&#8217;t forget the third style: Rhode Island clam chowder is made with clear broth.<\/p>\n<p>New England-style chowder was first served in restaurants in the 1800s and today is a favorite of tourists and locals alike. Though some people prefer chowders with a thick and gluey texture, a true New England clam chowder has a thinner, more milky base.<\/p>\n<div class=\"ad-container-wrapper ad-type-content\">\n<div id=\"content-1-m1\" class=\"ad  ad-text\" data-ad-slot-name=\"\/detail\/content_1\" data-ad-sizes=\"\" data-ad-targeting='{\"pos\":\"content_1\",\"location\":\"content_1\",\"dai\":\"manual\"}' data-ad-threshold=\"20\" data-ad-responsive-sizes='{\"mobile\":[[300,250],[320,50],[300,50],[320,100],[300,100]],\"tablet\":[[300,250],[320,50],[300,50],[320,100],[300,100]],\"desktop\":[[728,90]],\"large_screen\":[[728,90]]}' style=\"margin-bottom:20px;\" >\n    <\/div>\n<\/div>\n<h2>Clam Chowder Ingredients<\/h2>\n<ul>\n<li><strong>Chopped clams:<\/strong> Canned clams are the secret weapon when it comes to making New England clam chowder outside of New England. You can also use frozen clams. Canned and frozen clams are precooked, which is why they&#8217;re added to the chowder at the end of the cook time. If you can get fresh clams, you can absolutely use them. Chop and add the clams to the soup a little earlier in the process, and let them simmer for several minutes, until cooked through.<\/li>\n<li><strong>Bacon:<\/strong> Diced, cooked <a href=\"https:\/\/www.tasteofhome.com\/collection\/types-of-bacon-you-should-know\/\" data-name=\"www.tasteofhome.com\/collection\/types-of-bacon-you-should-know\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">bacon<\/a> gives a delightful salty and smoky flavor when sprinkled over bowls of steaming-hot chowder and adds extra texture in every bite. Don&#8217;t cook the bacon in advance; that way you can use the drippings to saute the aromatics.<\/li>\n<li><strong> Onion, celery and garlic: <\/strong>This classic culinary combo helps create a flavor base for the soup. Chop the onion and celery to about the same size for more even cooking. Learn <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-mince-garlic\/\" data-name=\"www.tasteofhome.com\/article\/how-to-mince-garlic\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">how to mince garlic<\/a> if you&#8217;re not confident with your knife skills.<\/li>\n<li><strong>Potatoes:<\/strong> Yukon Golds are one of the best <a href=\"https:\/\/www.tasteofhome.com\/article\/what-types-of-potatoes-are-best-for-which-recipes\/\" data-name=\"www.tasteofhome.com\/article\/what-types-of-potatoes-are-best-for-which-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">types of potatoes<\/a> for clam chowder. They hold their shape in the finished chowder but they also release some starch, which helps to thicken the broth.<\/li>\n<li><strong>Clam juice:<\/strong> You&#8217;ll often find bottled clam juice in the soup aisle near other broths. If you can&#8217;t find it, canned fish stock works, or even chicken broth in a pinch.<\/li>\n<li><strong>Half-and-half:<\/strong> This is a creamy soup that calls for quality dairy products. Fat-free or regular half-and-half both work in this recipe.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Cook the bacon and aromatics<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1982940\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Contest-Winning-New-England-Clam-Chowder_TOHVS24_41095_MF_04_12_1.jpg?fit=700%2C1024\" alt=\"Contest Winning New England Clam Chowder Tohvs24 41095 Mf 04 12 1\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>In a Dutch oven, cook the bacon strips over medium heat until they&#8217;re crisp. Remove them from the pot and transfer them to a paper towel-lined plate to drain. Saute the chopped onions and celery in the drippings, stirring occasionally, until they&#8217;re tender. Add the minced garlic and cook for another minute.<\/p>\n<div class=\"ad-container-wrapper ad-type-content\">\n<div id=\"content-1-m2\" class=\"ad  ad-text\" data-ad-slot-name=\"\/detail\/content_1\" data-ad-sizes=\"\" data-ad-targeting='{\"pos\":\"content_1\",\"location\":\"content_2\",\"dai\":\"manual\"}' data-ad-threshold=\"20\" data-ad-responsive-sizes='{\"mobile\":[[300,250],[320,50],[300,50],[320,100],[300,100]],\"tablet\":[[300,250],[320,50],[300,50],[320,100],[300,100]],\"desktop\":[[728,90]],\"large_screen\":[[728,90]]}' style=\"margin-bottom:20px;\" >\n    <\/div>\n<\/div>\n<h3>Step 2: Simmer the soup<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1982941\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Contest-Winning-New-England-Clam-Chowder_TOHVS24_41095_MF_04_12_2.jpg?fit=700%2C1024\" alt=\"Contest Winning New England Clam Chowder Tohvs24 41095 Mf 04 12 2\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Stir in the cubed potatoes, water, clam juice, chicken bouillon, white pepper and thyme. Bring the soup to a boil. Reduce the heat and simmer, uncovered, for 15 to 20 minutes, until the potatoes are tender.<\/p>\n<h3>Step 3: Add the cream and clams<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1982942\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Contest-Winning-New-England-Clam-Chowder_TOHVS24_41095_MF_04_12_3.jpg?fit=700%2C1024\" alt=\"Contest Winning New England Clam Chowder Tohvs24 41095 Mf 04 12 3\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>In a small bowl, whisk together the flour and 1 cup half-and-half until smooth. Gradually stir it into the soup. Bring the soup to a boil. Cook and stir until the soup has thickened, about one to two minutes. Stir in the chopped clams (and their liquid) and the remaining 1 cup half-and-half. Stir until the clams are heated through, but do not boil the soup.<\/p>\n<div class=\"ad-container-wrapper ad-type-content\">\n<div id=\"content-1-m3\" class=\"ad  ad-text\" data-ad-slot-name=\"\/detail\/content_1\" data-ad-sizes=\"\" data-ad-targeting='{\"pos\":\"content_1\",\"location\":\"content_3\",\"dai\":\"manual\"}' data-ad-threshold=\"20\" data-ad-responsive-sizes='{\"mobile\":[[300,250],[320,50],[300,50],[320,100],[300,100]],\"tablet\":[[300,250],[320,50],[300,50],[320,100],[300,100]],\"desktop\":[[728,90]],\"large_screen\":[[728,90]]}' style=\"margin-bottom:20px;\" >\n    <\/div>\n<\/div>\n<h3>Step 4: Garnish and serve<\/h3>\n<p>Ladle the chowder into bowls. Crumble the cooked bacon and sprinkle it over each bowl.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em>\u00a0Serve the chowder hot with oyster crackers on the side. Homemade <a href=\"https:\/\/www.tasteofhome.com\/recipes\/quick-and-easy-bread-bowls\/\" data-name=\"www.tasteofhome.com\/recipes\/quick-and-easy-bread-bowls\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">bread bowls<\/a> are another delicious way to enjoy this chowder.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1982937\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Contest-Winning-New-England-Clam-Chowder_FT24_41095_EC_021424_1.jpg?fit=700%2C1024\" alt=\"Contest Winning New England Clam Chowder Ft24 41095 Ec 021424 1\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<div class=\"ad-container-wrapper ad-type-content\">\n<div id=\"content-1-m4\" class=\"ad  ad-text\" data-ad-slot-name=\"\/detail\/content_1\" data-ad-sizes=\"\" data-ad-targeting='{\"pos\":\"content_1\",\"location\":\"content_4\",\"dai\":\"manual\"}' data-ad-threshold=\"20\" data-ad-responsive-sizes='{\"mobile\":[[300,250],[320,50],[300,50],[320,100],[300,100]],\"tablet\":[[300,250],[320,50],[300,50],[320,100],[300,100]],\"desktop\":[[728,90]],\"large_screen\":[[728,90]]}' style=\"margin-bottom:20px;\" >\n    <\/div>\n<\/div>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Make it creamier: <\/strong>By using regular half-and-half (made of equal parts milk and cream) instead of fat-free (which is just skim milk with corn syrup) the chowder will be thicker, extra creamy and more filling.<\/li>\n<li><strong>Make it clammier:<\/strong> If you really love clams, readers who have tried this recipe recommend replacing the water with more clam juice, and adding in an extra can of chopped clams.<\/li>\n<li><strong>Use traditional salt pork:<\/strong> To give your chowder a salty, savory flavor without the smokiness of bacon, substitute salt pork. Dice it into small cubes and cook over medium heat to render the fat and make the bits crispy. Use the crisped salt pork bits as a topping on the finished chowder.<\/li>\n<\/ul>\n<h2>How long does clam chowder last?<\/h2>\n<p>Let the chowder cool completely, then transfer it to an airtight container or several smaller containers for easy reheating. (These <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-food-storage-containers\/\" data-name=\"www.tasteofhome.com\/collection\/best-food-storage-containers\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">food storage containers<\/a> are our favorites.) Store the chowder in the fridge for three to four days. To reheat it, warm the chowder on low in a saucepan on the stove, or in short bursts in the microwave.<\/p>\n<h2>Can you freeze clam chowder?<\/h2>\n<p>New England clam chowder isn&#8217;t a good option for the freezer. Most dairy-based soups will have a grainy texture once thawed. It&#8217;s best to enjoy this soup within three to four days of making it. But if you need to freeze the chowder, it can be safely frozen for two to three months. A few tricks from our guide to <a href=\"https:\/\/www.tasteofhome.com\/article\/freezing-soup\/\" data-name=\"www.tasteofhome.com\/article\/freezing-soup\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">freezing soup<\/a> can make it taste as creamy as day one, like avoiding boiling and adding cream as you reheat.<\/p>\n<div class=\"ad-container-wrapper ad-type-content\">\n<div id=\"content-1-m5\" class=\"ad  ad-text\" data-ad-slot-name=\"\/detail\/content_1\" data-ad-sizes=\"\" data-ad-targeting='{\"pos\":\"content_1\",\"location\":\"content_5\",\"dai\":\"manual\"}' data-ad-threshold=\"20\" data-ad-responsive-sizes='{\"mobile\":[[300,250],[320,50],[300,50],[320,100],[300,100]],\"tablet\":[[300,250],[320,50],[300,50],[320,100],[300,100]],\"desktop\":[[728,90]],\"large_screen\":[[728,90]]}' style=\"margin-bottom:20px;\" >\n    <\/div>\n<\/div>\n<h2>Clam Chowder Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1982938\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Contest-Winning-New-England-Clam-Chowder_FT24_41095_EC_021424_2.jpg?fit=700%2C1024\" alt=\"Contest Winning New England Clam Chowder Ft24 41095 Ec 021424 2\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3>What can you add to New England clam chowder?<\/h3>\n<p>Traditional clam chowder toppings are <a href=\"https:\/\/www.tasteofhome.com\/recipes\/snack-crackers\/\" data-name=\"www.tasteofhome.com\/recipes\/snack-crackers\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">oyster crackers<\/a>, chopped cooked bacon and fresh chives. Some additional suggestions from our readers include using chicken stock instead of water, or adding grated carrot, sliced red bell pepper, red pepper flakes, Old Bay seasoning or a dash of Tabasco sauce.<\/p>\n<h3>How do you thicken New England clam chowder?<\/h3>\n<p>This clam chowder is thickened with a slurry of dairy and flour that&#8217;s added to the pan as it simmers. Mixing the fat-free half-and-half with flour beforehand prevents the flour from clumping. You can also thicken this chowder by using regular half-and-half or heavy cream in place of the fat-free half-and-half. Another trick is to mash up some of the potatoes so that it dissolves and thickens the broth. Here are more tips for <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-thicken-sauce\/\" data-name=\"www.tasteofhome.com\/article\/how-to-thicken-sauce\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">how to thicken sauce<\/a>, soups and chowders.<\/p>\n<h3>What do you serve with New England clam chowder?<\/h3>\n<p>The chowder is hearty and filling, so the sides can be simple: Try a fresh green salad with a light vinaigrette and any of our <a href=\"https:\/\/www.tasteofhome.com\/collection\/gorgeous-bread-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/gorgeous-bread-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">gorgeous bread recipes<\/a>\u00a0with a pat of butter.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>Have a big bowl of award-winning clam chowder, a favorite traditional dish of the New England coast. Creamy and chock-full of clams, potatoes and more, it&#8217;s comfort food at its best.<\/p>\n","protected":false},"author":7061,"featured_media":1982281,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,306740,306745,304328,305271,304292,305487,304007,304338,307049,303966,303887,306848,304297,304268,305374,305389,304350,324623,304243,306749,306699,304005,304150,303883,304353],"categories-v2":[308623,312753,312756,308988,308319,308984,308481,309216,308305,310796,308554,308992,310085,308495,308478,309603,308308,259483,309381,340679,309001,309177,309586,312760,312883,312672,308549,309434,308476,340273,309005],"coauthors":[39567],"recommended_recipes":[{"post_title":"Contest-Winning Ham and Corn Chowder","post_link":"\/recipes\/contest-winning-ham-and-corn-chowder\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps19725_BBS64403D193-1.jpg"},{"post_title":"New England Fish Chowder","post_link":"\/recipes\/new-england-fish-chowder\/","post_image":"\/wp-content\/uploads\/2025\/01\/New-England-Fish-Chowder_EXPS_TOHD24_3215_JenaCarlin_8.jpg"},{"post_title":"Clam Chowder","post_link":"\/recipes\/clam-chowder\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps2561_HWS1227354D86B.jpg"},{"post_title":"Manhattan Clam Chowder","post_link":"\/recipes\/manhattan-clam-chowder\/","post_image":"\/wp-content\/uploads\/2024\/10\/Manhattan-Clam-Chowder_EXPS_TOHVP24_6330_MF_09_10_1.jpg"},{"post_title":"Pumpkin Clam Chowder","post_link":"\/recipes\/pumpkin-clam-chowder\/","post_image":"\/wp-content\/uploads\/2020\/06\/Pumpkin-Clam-Chowder-_EXPS_TOHSO20_249237_B06_04_6b-2.jpg"},{"post_title":"Healthy Clam Chowder","post_link":"\/recipes\/healthy-clam-chowder\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Clam Stew","post_link":"\/recipes\/clam-stew\/","post_image":"\/wp-content\/uploads\/2021\/09\/Block-Island-Littlenecks-with-Chorizo_EXPS_RC21_263882_B07_27_11b.jpg"},{"post_title":"Sheet-Pan New England Clambake","post_link":"\/recipes\/sheet-pan-new-england-clam-bake\/","post_image":"\/wp-content\/uploads\/2022\/05\/Sheet-Pan-New-England-Clam-Bake_EXPS_RC22_268442_DR_05_05_2b.jpg"},{"post_title":"Best Seafood Chowder","post_link":"\/recipes\/best-seafood-chowder\/","post_image":"\/wp-content\/uploads\/2024\/11\/EXPS-TOHD24_25531_JackieAlpers_07.jpg"},{"post_title":"Contest-Winning Garden State Salad","post_link":"\/recipes\/contest-winning-garden-state-salad\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps36223_C1113263D49D-4.jpg"},{"post_title":"Golden Seafood Chowder","post_link":"\/recipes\/golden-seafood-chowder\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps35793_TH1113264D27B-2.jpg"},{"post_title":"Seafood Chowder","post_link":"\/recipes\/seafood-chowder\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Slow-Cooked Manhattan Clam Chowder","post_link":"\/recipes\/slow-cooked-manhattan-clam-chowder\/","post_image":"\/wp-content\/uploads\/2018\/01\/Slow-Cooked-Manhattan-Clam-Chowder_EXPS_SSCBZ18_10066_B08_30_6b-2.jpg"},{"post_title":"Low-Fat Clam Chowder","post_link":"\/recipes\/low-fat-clam-chowder\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Makeover Mom's Clam Chowder","post_link":"\/recipes\/makeover-mom-s-clam-chowder\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps34712_LT1192296D8A.jpg"},{"post_title":"Contest-Winning Rhubarb Pudding","post_link":"\/recipes\/contest-winning-rhubarb-pudding\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps17488_CW10255D29B.jpg"},{"post_title":"New Haven Clam Pizza","post_link":"\/recipes\/new-haven-clam-pizza\/","post_image":"\/wp-content\/uploads\/2018\/01\/New-Haven-Clam-Pizza_EXPS_FT23_15646_EC_110223_3.jpg"},{"post_title":"Instant Pot Clam Chowder","post_link":"\/recipes\/instant-pot-clam-chowder\/","post_image":"\/wp-content\/uploads\/2025\/01\/Instant-Pot-Clam-Chowder_EXPS_TOHD24_246255_EricKleinberg_7.jpg"},{"post_title":"Contest-Winning Old-Fashioned Pot Roast","post_link":"\/recipes\/contest-winning-old-fashioned-pot-roast\/","post_image":"\/wp-content\/uploads\/2018\/01\/Contest-Winning-Old-Fashioned-Pot-Roast_exps9185_RDS2719782B05_14_5bC_RMS-3.jpg"},{"post_title":"Pressure-Cooker Sonoran Clam Chowder","post_link":"\/recipes\/pressure-cooker-sonoran-clam-chowder\/","post_image":"\/wp-content\/uploads\/2022\/06\/Pressure-Cooker-Sonoran-Clam-Chowder_EXPS_RC22_266917_MD_03_11_4b.jpg"}],"acf":{"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_moat_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Contest-Winning-New-England-Clam-Chowder_EXPS_FT24_41095_EC_021424_3.jpg","override_recipe_video_settings":false,"long_pin_file":false},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/contest-winning-new-england-clam-chowder\/","name":"Clam Chowder","datePublished":"2018-01-01","dateModified":"2024-04-25","prepTime":"PT20M","cookTime":"PT35M","totalTime":"PT55M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Contest-Winning-New-England-Clam-Chowder_EXPS_FT24_41095_EC_021424_3.jpg","height":1200,"width":1200},"recipeCategory":["Dinner","Lunch"],"description":"Enjoy a big bowl of award-winning clam chowder, a traditional favorite from the New England coast. It's creamy and chock-full of clams, potatoes, bacon and more.","recipeIngredient":["4 center-cut bacon strips","2 celery ribs, chopped","1 large onion, chopped","1 garlic clove, minced","3 small potatoes, peeled and cubed","1 cup water","1 bottle (8 ounces) clam juice","3 teaspoons reduced-sodium chicken bouillon granules","1\/4 teaspoon white pepper","1\/4 teaspoon dried thyme","1\/3 cup all-purpose flour","2 cups fat-free half-and-half, divided","2 cans (6-1\/2 ounces each) chopped clams, undrained"],"recipeInstructions":[{"@type":"HowToStep","name":"Cook the bacon and aromatics","text":"In a Dutch oven, cook the bacon strips over medium heat until they're crisp. Remove them from the pot and transfer them to a paper towel-lined plate to drain. Saute the chopped onions and celery in the drippings, stirring occasionally, until they're tender. Add the minced garlic and cook for another minute.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Contest-Winning-New-England-Clam-Chowder_TOHVS24_41095_MF_04_12_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Simmer the soup","text":"Stir in the cubed potatoes, water, clam juice, chicken bouillon, white pepper and thyme. Bring the soup to a boil. Reduce the heat and simmer, uncovered, for 15 to 20 minutes, until the potatoes are tender.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Contest-Winning-New-England-Clam-Chowder_TOHVS24_41095_MF_04_12_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Add the cream and clams","text":"In a small bowl, whisk together the flour and 1 cup half-and-half until smooth. Gradually stir it into the soup. Bring the soup to a boil. Cook and stir until the soup has thickened, about one to two minutes. Stir in the chopped clams (and their liquid) and the remaining 1 cup half-and-half. Stir until the clams are heated through, but do not boil the soup.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Contest-Winning-New-England-Clam-Chowder_TOHVS24_41095_MF_04_12_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Garnish and serve","text":"Ladle the chowder into bowls. Crumble the cooked bacon and sprinkle it over each bowl. Editor's Tip: Serve the chowder hot with oyster crackers on the side. Homemade bread bowls are another delicious way to enjoy this chowder.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Contest-Winning-New-England-Clam-Chowder_FT24_41095_EC_021424_1.jpg?fit=700,1024"}],"recipeYield":"5 servings","author":[{"@type":"Person","name":"Nancy Mock"}],"nutrition":{"@type":"NutritionInformation","calories":" 280 calories","fatContent":"5g fat (1g saturated fat)","cholesterolContent":"36mg cholesterol","sodiumContent":"805mg sodium","carbohydrateContent":"42g carbohydrate (9g sugars","fiberContent":"3g fiber)","proteinContent":"15g protein. <b>Diabetic Exchanges<\/b>: 2-1\/2 starch"},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.5878377,"reviewCount":148,"worstRating":1,"bestRating":5},"recipeCuisine":"North America, Pacific Northwest","video":{"@type":"VideoObject","name":"Contest Winning New England Clam Chowder","description":"Check out this video for how to make Contest Winning New England Clam Chowder","thumbnailUrl":["https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/03\/exps41095_HC1442841D31D_WEB.jpg"],"uploadDate":"2020-09-5 11:07:24","duration":"P0DT0H1M25S","contentUrl":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2019\/01\/ContestWinningNewEnglandClamChowder_DIYD_41095_121218_H.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-04-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Rheanna"},"reviewBody":"Tried making clam chowder for the first time with this recipe. Absolutely a smash hit with the family! I forgot to buy clam juice but I substituted it with more chicken broth. Also added in some scallops to make up for the seafood taste. Really Really happy with how it turned out!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-04-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mike615"},"reviewBody":"Double this, you won't regret it.  I did make modifications when doubling.  Tripled the clam juice and omitted the water.  Then, used heavy cream instead of the ff half & half.  I used just a little water at the end to get the right consistency, but not nearly the doubled 2 cups--just a cup to clean out that heavy cream in the measuring cup.  I only had mini potatoes so I didn't peel, just cut them in quarters.  The skins remained on and added a color to the mix.  I also used Better Than Bouillon, Chicken Flavor which I think beats out granules any day.   A hit at euchre night!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-02-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Fonda787"},"reviewBody":"Followed the instructions right up until the end, then added an extra 10 oz can of whole baby clams (thanks Susan6620!) Chowder was awesome. Very filling with a side salad.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-10-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Steve901"},"reviewBody":"I made this following the exact recipe except I turned it into a seafood chowder by adding 4 small lobster tails cut in quarters, a cup of medium shrimp and a cup of scallops. I precooked the shrimp, scallops and lobster in a garlic butter and added it when you add the clams .\nAbsolutely to die for .","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-12-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Michele7756"},"reviewBody":"<p>Perfect!!! Whole family loved it! I think i might have added too many potatoes, so I needed extra water. Definitely follow the directions and add the juice from the clams. I accidentally drained them. it was still super good, but I think a little more clam flavor would have done the trick. extra thyme and pepper. Honestly perfect  EXCEPT NEVER EVER USE FAT FREE HALF AND HALF....EVER.  tastes awful.  Just use regular half and half.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-05-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Susanne405"},"reviewBody":"Used clam juice instead of water and added some Old Bay...Delicious!!!  This is a good base for any seafood chowder.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-06-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Cyril"},"reviewBody":"followed this recipe to a tee. it was amazing (im from cape cod) thank you! :-)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-09-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Julie080"},"reviewBody":"Great recipe - I use full fat half and half and less than 1\/4 c of flour.  I have tried it with and without bacon crumbles.  Instead of the chicken bouillon I use \"Better Than Bouillon\" both chicken and the lobster type. Because I am using regular half and half I don't add it until the potatoes are done and heat through well so cream does not separate.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-02-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Tammy132"},"reviewBody":"Oh wow! Two thumbs up all around. I doubled the recipe and then added an extra can of clams just because. Thank you for this recipe","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-01-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Deb409"},"reviewBody":"<p>This is exactly how I make my chowder, only I don't use chicken bouillion in it! I don't get that part at all. I use a couple of extra bottles of clam juice, and my own herbs, which are few. It's delicious, and while I still don't get the chicken bouillon, I'm going to have to try it, because I've rarely been disappointed by a recipe I've tried from TofH. I'll give it 4 * now, because it sounds fabulous and is almost exactly like mine (which is, of course, 5 *), and change it after I've made it. That's for the idea!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-10-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mailbag"},"reviewBody":"I usually don\u2019t follow a recipe for clam chowder, but because this was a Taste Recipes recipe, I tried it. I used low sodium Better than Bouillon, used full fat half and half because that is what I had. I used yellow potatoes which basically disappear, which we like. I did add one more can of clams with juice. It was still thick enough for us. I also cooked more bacon to serve on top. It was wonderful! Definitely a company worthy recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-09-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Dannillee"},"reviewBody":"I use Yukon gold potatoes, add white wine, butter and use big chunks of razor clams in this recipe. I also let it cook slowly for hours to let the potatoes cook down and the chowder turns a tan color. Every time  I make a double recipe of this it's usually gone that night. Fyi... If you let the potatoes cook down you won't need flour. I don't know about you but I prefer it that way instead of having a potato soup like chowder","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-04-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Tammy105"},"reviewBody":"Excellent recipe.... delicious every time I make it :)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-11-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Kim2403"},"reviewBody":"<p>I\u2019ve been making this recipe for years and years. The first time I made it, I followed the recipe, exactly. I\u2019ve tweaked it over the years and in the last 5 years, I modified it for low carb. Swap quartered red radishes for the potatoes, sub more clam juice for the water. Use cream cheese instead of flour; melt the cream cheese in the milk before adding it to the soup. And add more clams. \ud83d\ude0b\ud83d\ude0b<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-02-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Kathryn816"},"reviewBody":"<p>Very tasty clam chowder recipe\u2026and I\u2019ve tried quite a few. Will definitely make again and again. I did add a couple grated carrots to the onion and celery mix. It adds nice color and a bit of sweetness to the chowder. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-01-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"cheryl166"},"reviewBody":"I found a large can of fresh clams at Whole Foods in their refrigerated  fish section for those that do not have fresh clams at their market and much better then those canned clams you find in the grocery canned meat section. If you have a Whole Foods nearby. Also, being a busy mom-I had a bag of frozen diced has browns and used those instead of peeling and dicing my potatoes-turned out every bit as good and saved me 15 minutes prep time. This was a tasty success for a cold winter evening. I made homemade bread bowls and hollowed them out to serve the chowder in. Toast the extra bread you remove as  crotons to serve in the soup.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-11-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Vicki774"},"reviewBody":"<p>I used 3 cans of clams, substituted chicken broth for the water, added half a red bell pepper while saut\u00e9ing, and some Cavenders spice because i use it in most everything! <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-01-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Deb4250"},"reviewBody":"I loved this chowder! Admittedly, I made it a seafood chowder by adding clams, mussels, scallops and lobster and I made a double batch. It was delicious!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-07-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Shary898"},"reviewBody":"<p>We made this for a light dinner tonight with homemade biscuits. It was very good, even with a few tweaks. Of necessity, I omitted the onions and garlic because a family member can't tolerate alliums. Also, based on reviews, I used 2 cups of bottled clam juice and skipped the water. I added a bit of chicken broth because I didn't have bouillon granules, and I used half 2% milk and half heavy cream instead of H & H. I also increased the clams to 3 cans and could have used 4. Without bacon, which I didn't have on hand, it does need salt, but overall the soup had very good flavor. I recommend taking the pot off the heat prior to adding the clams because they can get tough very quickly.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-01-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PSibley1970"},"reviewBody":"This was delicious\u2026. Lots of layers with the flavors - beginning withe the bacon - to the potatoes to the onions to the clams\u2026. Perfect for a cold night.  Raves from everyone who ate it..  Ready for me to make again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-02-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jjep32"},"reviewBody":"I made this exactly as written. Soooo good! This soup will definitely be in the rotation often.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"Contest Winning New England Clam Chowder","description":"Check out this video for how to make Contest Winning New England Clam Chowder","url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2019\/01\/ContestWinningNewEnglandClamChowder_DIYD_41095_121218_H.mp4","duration":"85.15","mime_type":"video\/mp4","thumbnail_url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2019\/01\/exps41095_HC1442841D31D_WEB.jpg","advertising":true,"jw_id":"h5FSy5XH","jw_url":"https:\/\/cdn.jwplayer.com\/videos\/h5FSy5XH-Uot7Fvi8.mp4","jw_thmub_url":"https:\/\/cdn.jwplayer.com\/v2\/media\/h5FSy5XH\/poster.jpg?width=720","jw_publish_date":"01\/12\/2019"},"rms_legacy_id":"41095","romance_copy_dek":"Enjoy a big bowl of award-winning clam chowder, a traditional favorite from the New England coast. It's creamy and chock-full of clams, potatoes, bacon and more.","enhanced_recipe_title":"Contest-Winning New England Clam Chowder","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4 center-cut bacon strips","IngredientText":"4 center-cut bacon strips"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 celery ribs, chopped","IngredientText":"2 celery ribs, chopped"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 large onion, chopped","IngredientText":"1 large onion, chopped"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 garlic clove, minced","IngredientText":"1 garlic clove, minced"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 small potatoes, peeled and cubed","IngredientText":"3 small potatoes, peeled and cubed"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup water","IngredientText":"1 cup water"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 bottle (8 ounces) clam juice","IngredientText":"1 bottle (8 ounces) clam juice"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 teaspoons reduced-sodium chicken bouillon granules","IngredientText":"3 teaspoons reduced-sodium chicken bouillon granules"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon white pepper","IngredientText":"1\/4 teaspoon white pepper"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon dried thyme","IngredientText":"1\/4 teaspoon dried thyme"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/3 cup all-purpose flour","IngredientText":"1\/3 cup all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups fat-free half-and-half, divided","IngredientText":"2 cups fat-free half-and-half, divided"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cans (6-1\/2 ounces each) chopped clams, undrained","IngredientText":"2 cans (6-1\/2 ounces each) chopped clams, undrained"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Contest-Winning-New-England-Clam-Chowder_EXPS_FT24_41095_EC_021424_3.jpg","RecipeId":41095,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Contest-Winning New England Clam Chowder Recipe photo by Taste Recipes","VideoCode":"[dam-video dam-id=\"33160\"]","RecipeAttachmentFileName":"Contest-Winning-New-England-Clam-Chowder_EXPS_FT24_41095_EC_021424_3.jpg","ContributorId":null,"Firstname":"Sandy","Lastname":"Larson","City":"Port Angeles","StateDescription":"Washington","IsCommunityCook":false,"TimeCallout":"Prep: 20 min. Cook: 35 min.","MinimumServingQuantity":5,"MaximumServingQuantity":5,"Yield":"5 servings.","DigitalTitle":"Contest-Winning New England Clam Chowder","SubmittedTitle":"New England Clam Chowder","RecipeTypeId":1,"AverageRating":4.59,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_FT20_41095_F_0623_1.jpg","PreparationTimeInMinutes":20,"CookTimeInMinutes":35,"TotalTimeInMinutes":55,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":true,"IsCommunityRecipe":false,"PublishedProjectTitle":"New England Clam Chowder","OriginalSourceProject":"New England Clam Chowder","ContestPlacement":"Runner-Up","Trailer":"<h2>Clam Chowder Tips<\/h2> \r\n\r\n<h3>What is New England clam chowder?<\/h3> \r\nNew England clam chowder normally contains clams, potatoes, onions, salted pork and milk or cream. The addition of dairy is considered the biggest difference from other chowders. New England clam chowder is a classic American staple, first eaten by settlers as early as the 1700s. Be sure to check out our other <a href=\"https:\/\/www.tasteofhome.com\/collection\/new-england-recipes\/\">wickedly good New England recipes<\/a>!\r\n\r\n<h3>What toppings can I add to clam chowder?<\/h3> \r\nClassic clam chowder toppings are <a href=\"https:\/\/www.tasteofhome.com\/recipes\/snack-crackers\/\">oyster crackers<\/a>, chopped cooked bacon and fresh chives. \r\n\r\n<h3>How do you thicken clam chowder?<\/h3> \r\nThis clam chowder is thickened with a slurry, a mixture of fat-free half-and-half and flour. By mixing these two together, you will prevent clumping. Cook the soup until it has thickened, and the taste of flour will be cooked out. Follow these additional <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-thicken-sauce\/\">soup thickening tips<\/a>!","Metadescription":null,"DigitalHeadnotes":"This is the best clam chowder recipe ever! In the Pacific Northwest, we dig our own razor clams and I grind them for the chowder. Since these aren't readily available everywhere, the canned clams are perfectly acceptable. \u2014Sandy Larson, Port Angeles, Washington\r\n\r\n","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes.","SequenceNo":1},{"Direction":"   In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. 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The addition of dairy is considered the biggest difference from other chowders. New England clam chowder is a classic American staple, first eaten by settlers as early as the 1700s. Be sure to check out our other <a href=\"https:\/\/www.tasteofhome.com\/collection\/new-england-recipes\/\">wickedly good New England recipes<\/a>!    <h3>What toppings can I add to clam chowder?<\/h3>   Classic clam chowder toppings are <a href=\"https:\/\/www.tasteofhome.com\/recipes\/snack-crackers\/\">oyster crackers<\/a>, chopped cooked bacon and fresh chives.     <h3>How do you thicken clam chowder?<\/h3>   This clam chowder is thickened with a slurry, a mixture of fat-free half-and-half and flour. By mixing these two together, you will prevent clumping. Cook the soup until it has thickened, and the taste of flour will be cooked out. 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