New England Clam Chowder (public domain image)

With all the buzz about our clam can, we’ve forgotten to include a new recipe on the blog in a few weeks. We were going through our past recipes and noticed we didn’t have a New England style clam chowder up. How could that be? It’s a classic and so basic. Well that’s mainly because we overlooked it since we had Rhode Island style here. Yes, Rhode Island has there own style of clam chowder and there is a big difference between Rhode Island and New England clam chowders. So here is the traditional recipe that everyone in New England and beyond knows and loves. Enjoy!


* 1/2 cup butter
* 1 1/2 large onions, chopped
* 3/4 cup all-purpose flour
* 1 quart shucked clams, with liquid
* 6 (8 ounce) jars clam juice
* 1 pound boiling potatoes, peeled and chopped
* 3 cups half-and-half cream
* salt and pepper to taste
* 1/2 teaspoon chopped fresh dill weed


1. Melt butter in a large kettle or stock pot over medium heat. Add onions and saute until clear. Stir in flour and cook over low heat, stirring frequently, for 2 to 4 minutes. Set aside to cool.
2. In a separate pot, bring clams and clam juice to a boil. Reduce heat and simmer for 15 minutes.
3. In a small saucepan, cover peeled potatoes with water. Bring to a boil and cook until potatoes are tender, about 15 minutes. Drain and set aside.
4. Slowly pour hot clam stock into butter/flour mixture while stirring constantly. Continue stirring and slowly bring to a boil. Reduce heat and add cooked potatoes. Mix in half and half, salt and pepper and chopped dill. Heat through but do not boil.