New England Clam Chowder Recipe by Woodman’s of Essex

 Woodman's is a fabulous restuarant in Massachusetts since 1914 that my brother Bobby and his family frequent and have for decades. Another recipe also suggested adding instant mash potatoes as a thickener which we did. Also please know we liked the suggestion of a pat of butter on top it adds a nice richness. 

4 cups russet potatoes, peeled and diced

¼ cup onion, minced

4 cups minced clams, with their juice

2 cups milk or cream, depending on desired thickness

Salt and pepper, to taste

Butter (optional)

Put the potatoes and onions in a heavy-bottomed pot with just enough water to cover the top of the potatoes. Bring to a boil, and then lower heat so liquid just simmers. Cook until the potatoes are tender, approximately 12 to 15 minutes, stirring occasionally.

Add the minced clams and bring to a second boil, stirring occasionally. Once it reaches a boil, turn off the heat; clams will be rubbery if overcooked. Remove the pot from the heat at once, and let it sit for 20 minutes or so. 

Heat cream in a second pot, add to chowder and stir.

Yields two-plus quarts (8 to 10 servings, including dairy)

Recipe Notes: Serve hot, adding a pat of butter to your cup, if desired. Remaining chowder stock may be frozen before adding dairy.