Anyone have a good New England clam chowder recipe?

Question

I've tried before but it's always too thin.

Answer 1

Thick & Creamy New England Clam Chowder
This is the BEST chowder I've ever had. I've had chowder at Legal Seafoods in Boston, which I have to say is good, but mine is BETTER!! If you like thick chowder, you'll love this one!!
6-7 pieces bacon, cut into small pieces
1 medium onion, chopped
2 cans baby clams, with juice reserved
6-7 potatoes, cubed
2 cans cream of celery soup
1 cup heavy cream
1 cup milk
1 tablespoon butter
1 teaspoon dried dill weed
4-6 servings

1. Add bacon to sauce pan and cook on medium low heat until crispy.
2. Add onion and cook until translucent.
3. Add clam juice from both cans.
4. Add potatoes.
5. Cook and cover until potatoes are forktender, about 15-20 minutes.
6. Stir occasionally so potatoes won't stick.
7. Add clams, soup, cream, milk, and dill weed.
8. Stir together.
9. Add butter and let melt into the chowder.
10. Cook for about 30-45 minutes or until thickened.
11. Sit occasionally.

Answer 2

Venus de Milo New England Clam Chowder This recipe is a version of our clam chowder recipe which was once a more than one winner on the Newport, Rhode Island and Boston, Massachusetts chowder festivals. At the Newport chowder festival the Venus de Milo is a three time winner and has been enshrined in the Chowder corridor of reputation. The key to an exceptional chowder is to not skimp on the materials. Canned materials is also substituted but the ultimate product will not be the equal. Preparation Time: Approx. Ninety minutes Servings: About 2½ quarts or 12 servings constituents: 2 cups ½ inch dices potatoes 5 cups fresh chopped surf clams 1½ cups clam juice 4 oz. Butter ½ cup flour ¼ cup minced onion ¼ cup minced celery 2 tablespoons minced garlic 2½ cups light cream salt as needed 2 teaspoons floor black pepper three bay leaves three teaspoons dry dill weed procedure: Wash the diced potatoes, drain and situation in a inventory pot with the clam juice. Deliver the potatoes to a boil, add the chopped clams and bay leaves and simmer except the potatoes are delicate. In a separate inventory pot soften the butter and sautee the onion, celery, and garlic until the onions come to be obvious. Add the flour to the butter and onion mixture to make a roux and cook over a low heat for several minutes. Add the sizzling clam stock by means of a strainer a cup at a time and wisk until gentle. Add the remaining potatoes, clams, and stock and carry to a simmer. Add the light cream, black pepper, and dill weed and return to a simmer. Adjust the seasoning. Serve without delay with crusty bread or oyster crackers.

Answer 3

Clam Chowder

Ingredients

(8 servings)

1 c Onions; finely Chopped
1 c Celery; Finely Chopped
2 c Potatoes; finely diced
13 oz Clams; & Juice (2 cans)
3/4 c Butter
3/4 c Flour
1 qt Milk
1 1/2 ts Salt
1/2 ts Pepper
2 tb Red wine Vinegar


Instructions

Drain Juice from clams and pour over onions, celery, and potatoes. Add enough water to barely cover. Cook vegetables. Meanwhile, melt butter, add flour and blend until smooth. Stirring constantly, add milk and cook until smooth & thick. Add Salt and pepper. Add white sauce, clams, and vinegar to vegetable mixture and heat through until thick. Serve hot. Makes about 8 servings-
(My variations: Add 3 cans of clams (and juice) instead of 2, also use about 4-6 C. potatoes, 3 T. Red wine vinegar. Goes just a little further.)

Answer 4

1 (10 3/4 ounce) can condensed cream of celery soup, undiluted
1 (10 3/4 ounce) can condensed cheddar cheese soup, undiluted
1 (10 3/4 ounce) can condensed cream of onion soup, undiluted
3 cups half-and-half cream
2 (6 1/2 ounce) cans chopped clams, drained
In a saucepan, combine the soups and cream; cook over medium heat until heated through.
Add clams and heat through (do not boil).

Answer 5

2 tb CLARIFIED BUTTER
3 ea HEARTS OF CELERY, CHOPPED
2 ea LEEKS, WHITE PART ONLY, CHOP
1 ea SPANISH ONION, CHOPPED
1 ea IDAHO POTATO, PEELED AND DIC
3 ts WHITE FLOUR
20 ea TOP NECK CLAMS, SHELLED,
1 x CHOPPED, STRAINED, AND JUICE
1 x RESERVED
1 c HEAVY CREAM
1 1/2 c WATER
1 x SALT TO TASTE

1. Simmer the celery, leeks, and onions in
clarified butter for
six minutes. Add potatoes. Add the flour to
thicken, continually
stirring.
2. Add the chopped clams and juice. Continue
simmering for one
minute. Add the heavy cream and water. Simmer for
5 minutes. Add
salt to taste.
To bring out the full flavor of this delicious
chowder, remove it
from the heat and allow it to sit for a few
minutes. this
steeping will enrich its taste. If the chowder is
too thick, add
more water.

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Answer 6

the first few rcipes are good . I would add a dash or old bay seasoniong or a bay leaf and also start the recipe with sweating the veggies and then stirring up a roux. this is the source of your thickness when you add the milk