One of the all-time best: GREAT NEW ENGLAND CLAM CHOWDER


  • 2 cups russet potatoes (peeled and cubed 1/2-inch x 1/2-inch pieces)
  • 1 cup butter
  • 2 tablespoons diced green onions (bulb only)
  • 1⁄4 cup flour
  • 2 (6 1/2 ounce) cans minced clams (with juice)
  • 1 teaspoon salt (or to taste)
  • 1 teaspoon black pepper
  • 1 teaspoon garlic
  • 12 ounces half-and-half
  • 1⁄2 cup whole milk
  • 1⁄3 cup clam juice
  • fresh parsley (minced for garnish)


  • Place potatoes in saucepan and cover with water, cook on medium heat until tender.
  • Remove potatoes from heat, drain and set aside.
  • In 2 quart saucepan on medium low heat melt butter, add diced onions, cook until onions are slightly clear in color.
  • Add flour to butter and stir briskly.
  • Mixture will start to thicken.
  • Add half and half a little at a time while stirring briskly.
  • Mixture will be creamy and will look like thick cream.
  • Place salt, clams and juice, potatoes, bottled clam juice and milk with mixture.
  • On medium low temperature bring chowder to a slow boil.
  • Turn temperature down to low and let chowder simmer gently for 15 minutes, stirring frequently.

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