Award Winning Clam Chowder

Award Winning Clam Chowder

  • Prep: 15 min
  • Cook Time: 44 min
  • Total: 59 min
  • Serving: Makes 4-6 servings

This recipe for Clam Chowder has won many awards in numerous New England chowder competitions. Find the ingredients with help from your local fishmonger.


  • 10 Cherrystones
  • 6 Quahogs
  • 40 ounces clam juice
  • 1 pint heavy cream
  • 1 cup water
  • 4 ounces clarified butter
  • 4 ounces flour
  • 1 medium onion
  • 1 rib celery
  • 1 large potato, blanched
  • 1/2 teaspoons white pepper
  • 1 small bay leaf
  • 1 clove minced garlic
  • 1/4 teaspoon thyme


  1. Rinse the clams free of any sand or grit. Put the clams in a pot with 1/2 cup of water, covered, and steam until the clams open. Discard any clams that do not open. Remove the clam from its shell, chop and set aside in a small bowl. Repeat the same procedure for the Quahogs.
  2. Using the same pot, melt the butter and sauté the garlic for 3 minutes on medium heat. Add the onions, celery, pepper, bay leaf and thyme and mix to combine. Continue to sauté the mixture until the onions are soft, about 6 minutes.
  3. Sprinkle in the flour and cook, stirring continuously, for 4 minutes. Gradually, pour in the clam juice and stir to blend. Simmer the mixture for 10 minutes stirring frequently so chowder does not stick. Add the potatoes and continue cooking for 8 minutes.
  4. Stir in the cream, clams and a sprinkle of salt and pepper, and bring the soup to a boil. Remove from heat and ladle into bowls. Serve hot with oyster crackers.

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