New England Clam Chowder Recipe - Kraft Recipes Top
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New England Clam Chowder Recipe

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  • Cut potatoes into large cubes. Fill pot with water just enough to cover the potatoes. Let cook on med/high. Cut up a whole onion thinly and throw on top of your potatoes and cover. Cook until potatoes are soft but not mushy. Do not Drain.
  • Add in clams with juice and salt and pepper (just a couple of pinches for flavor). Add in 3 Tbsp. of butter. Add in light cream. Heat until hot
  • Take your cornstarch and add COLD water slowly, mix with a fork. Do not make watery. It should be a very pasty mixture. When chowder is hot, mix in cornstarch mixture. Don't let chowder BOIL. Low heat. Then add in the rest of the stick of butter. Mix until thickens up by stirring. Ready to eat HOT.

Special Equipment Needed


Cook potatoes with onion until the onion is transparent. Make sure that the potatoes are soft not mushy. Don't over cook them! If cornstarch mixture is too pasty and you cannot stir it, add in a little more of COLD water and a little bit more of the cornstarch.

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