How do you make really good new england clam chowder?

Answer 1

Just buy Snows or your most popular brand. Add extra clams and a bit of broth to your taste. One more key ingredient instead of water or milk, you would add evaporated milk..........and of course 1/8 stick of real butter per serving. I would seriously have to say thats about as good as your gonna get it

Answer 2

Don't forget the bacon! That does it for me!

Try this recipe, if you're into making it from scratch (my preferred method): (I would substitute cream for some of the milk)

New England Clam Chowder

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Lunch Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup bacon -- cut-up
OR
1/4 cup lean salt pork -- cut-up
1 medium onion (about 1/2 cup) -- chopped
2 (6 1/2 ounce) cans minced clams -- drained and liquid reserved
1 medium potato (about 1 cup) -- diced
1/2 teaspoon salt
Dash pepper
2 cups milk

Cook and stir bacon and onion in 2-quart saucepan over medium heat until bacon is crisp. (This is where you get super flavor!)

Add enough water, if necessary, to reserve clam liquid to measure 1 cup. Stir clams, liquid, potatoes and pepper into onion mixture. Heat to boiling; reduce heat.

Cover and boil until potatoes are tender, about 15 minutes. Stir in milk. Heat, stirring occasionally, just until hot (do not boil).

Per Serving (excluding unknown items): 296 Calories; 10g Fat (32.5% calories from fat); 33g Protein; 16g Carbohydrate; 1g Dietary Fiber; 79mg Cholesterol; 669mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 1/2 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.

New Englanders claim to have invented this hearty all-white clam chowder. It evolved from a fisherman's dish, made up of layers of salt pork, fish and dough, all cooked up in a large kettle. Then, milk was added to the mixture to make it more of a stew, clams replaced the fish, and potatoes were swapped for the dough to create this soup. To finish off this famous chowder, sprinkle with paprika, fresh chives, parsley, tarragon or dill.