New England Clam Chowder Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A thick and creamy chowder loaded with clams, potatoes, and aromatic vegetables. It's comforting and rich, made easy with canned or frozen clams instead of fresh. Serve it for lunch or dinner, ideally with crusty bread.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 cup diced Yukon Gold potatoes (, 1/2-inch dice)
- 1 cup diced celery (, 1/2-inch dice)
- 1 cup diced yellow onion (, 1/2-inch dice)
- 1 cup diced green pepper (, 1/2-inch dice)
- 1 cup diced leeks (, green parts and rooty ends removed - 1/2-inch dice)
- 3/4 cup chopped clams (, in their juices (canned or frozen))
- 1 1/2 tablespoons kosher salt
- 2 teaspoons coarsely ground black pepper
- 1 tablespoon dried thyme
- 6 bay leaves
- 1 teaspoon Tabasco
- 3/4 cup sherry wine
- 2 cups water
- 3/4 cup butter (, melted (1 1/2 sticks))
- 3/4 cup all-purpose flour
- 2 quarts half-and-half
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 1154mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 523mg
- Calcium
- 238mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1154MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.