Clam Chowder in New England

15 11 2008
Any foodie cannot pass at a chance to visit the coast of Maine and have a lobster roll.  Even when you are in Boston on business.  A crazy foodie will rent a car, drive a few hours, eat, then drive back.  That’s what we do.  So I set my GPS toward Kennebunkport and off I went.  I had seen The Clam Shack mentioned on the Food Network.  People raved about their famous lobster rolls and clam chowder.  So I needed to see what all the buzz was about.

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By the time I arrived at the famous Clam Shack, I was starving and ready for some lobster and clam chowder.  Boy was it good!!

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Lobster Roll... yum!

When I got home, it is any surprise I had to try my hand at a bowl of clam chowder?  This recipe is very basic, but good.  This is a time saver because you don’t have to buy the live clams, clean them, cook them, and then harvest the deliciousness.  However, because we are skipping this step the flavor is slightly compromised.  I promise I’ll make this another time and give the clams the proper attention they deserve!

New England Clam Chowder

Serves 8


3 (6.5 ounce) cans minced clams

1 cup minced onion

1 cup diced celery

2 cups cubed potatoes

1 cup diced carrots

3/4 cup butter

3/4 cup all-purpose flour

1 quart half-and-half cream

2 tablespoons red wine vinegar

1 1/2 teaspoons salt

ground black pepper to taste


  1. Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
  2. Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
  3. Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.