New England Clam Chowder Recipe

By RachelChavez Submitted at June 30, 2011


  • 4 tbs. olive oil

  • 1 cup large diced onions

  • 1/2 cup flour

  • 3 cups clam broth

  • 2 cups rice milk

  • 2 6.5oz. cans chopped clams

  • 1/4 tsp. white pepper

  • 1 tbs. chopped parsley

  • 1 tsp. thyme

  • 1 bay leaf

  • 4 cups potatoes, 1″ cubes


  1. In a large pot, sauté the onions over medium heat in the olive oil until they have softened. Add the flour and incorporate thoroughly. Add the clam broth and the rice milk and whisk the mixture until it is smooth.

  2. Add the chopped clams, white pepper, parsley, thyme and bay leaf to the soup. Bring the soup to a boil, cover and reduce the heat to a simmer. Continue cooking the soup for 45 minutes.

  3. After the soup has cooked for 45 minutes, add the diced potatoes and simmer for an additional 15 minutes. Remove the soup from the heat and serve.

Nutritional Facts

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