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Recipe Tags: 60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Low Protein Healthy Soups Stews Seafood Chowders Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Comfort Food Low Carb Healthy 2 Low In Something Shellfish Clams Taste Mood

Linda's New England Clam Chowder

This is delicious on a cold winter or fall day! If thickened, this is great in a bread bowl. I love mine with oyster crackers on top, and a big dill or sour pickle on the side! you can add 2 cans cream style corn too, as i did in the pictures i posted for another delicious chowder variation! if you cook ahead and give chowder a chance to sit in the fridge, the flavors will meld and it is even more awesome the 2nd day! i often use fat free half and half in place of the whole milk, and its great too. note: this chowder makes lots of delicious thin milky, buttery broth, which is traditional in new england style chowders. if you make changes to the amounts of milk, butter, etc. It will not taste as rich and delicious, and changes the recipe.

Steps

In a lg.
Pot , put in potatoes , and onions.
Add enough water to cover all.
Add salt and pepper , and let come to a boil.
Boil about 15 minutes.
Drain out water , until it is just covering all.
Add clams with juice and bottled clam juice , milk and evaporated milk , stir.
Add stick of margarine , and stir as it melts to blend.
Heat for 20 mins on med.
Heat.
If you want to thicken the chowder , do so now , by adding about 1 / 2 cup flour into 2 cups cold water , mixing well to remove lumps , then add about 1 / 3 at a time into chowder , until you get desired consistency.
Add salt and pepper , to taste.
Makes a big pot.

Ingredients

potatoes, onions, baby clams, whole milk, evaporated milk, margarine, salt and pepper, clam juice, cream-style corn