New England clam chowder from Cooking Light Way to Cook: The Complete Visual Guide to Everyday Cooking by Cooking Light Magazine

  • bay leaves
  • celery
  • bottled clam juice
  • half and half cream
  • parsley
  • thyme
  • milk
  • canned clams
  • baby red potatoes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mharriman on April 11, 2019

    Easy to prepare and tastes Very good. It took me only an hour from start to finish (chopping, mincing bacon and vegetables, sautéing them; adding and cooking remainder of ingredients). This recipe calls for four cans (6.5 oz. each) of clams and more clam juice than other clam chowders I’ve made— which makes for a meaty and truly clam tasting chowder — even with three cups of chopped potatoes. Nice! Served with a sourdough baguette and a green salad. I plan to repeat this recipe.

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