Description
This thick and creamy New England Clam Chowder features tender clams, diced potatoes, onions, and celery in a rich, smooth, and flavorful broth made with butter, flour, and half and half. Perfectly seasoned and garnished with scallions, this classic soup is a comforting meal ideal for any occasion.
Ingredients
Clam Chowder Base
- 12 ounces clams (drained with juice reserved)
- 1 cup onion, chopped
- 1 cup celery, chopped
- 2 cups potatoes, peeled and diced very small
- Clam juice reserved from clams
- Water or chicken broth, as needed to cover vegetables
Creamy Roux and Liquid
- 3/4 cup butter
- 3/4 cup all-purpose flour
- 4 cups half and half (or milk)
- 2 teaspoons salt
- 1/2 teaspoon cracked pepper
Garnish
- Cooked bacon, crumbled (amount as preferred)
- Scallions, chopped (optional, for garnish)
Instructions
- Prepare Clams and Vegetables: Drain the clams, reserving the clam juice for cooking. In a large saucepan or Dutch oven, combine the chopped onions, celery, diced potatoes, and the reserved clam juice. If necessary, add water or chicken broth to ensure the vegetables are fully covered. Heat over medium-high heat until the mixture comes to a boil, then reduce the heat to a simmer while you prepare the creamy mixture.
- Make the Roux: In a separate pot, melt the butter over medium heat. Once melted, whisk in the flour until the mixture is smooth and cohesive. Cook the roux for about 20 seconds to eliminate the raw flour taste, then season with salt and cracked pepper.
- Add Half and Half: Gradually pour the half and half into the roux while continuously whisking to avoid lumps and create a smooth, creamy base.
- Combine Soup Components: Pour the creamy half and half mixture into the saucepan with the simmering vegetables and broth. Stir to combine all ingredients well.
- Add Clams and Simmer: Add the chopped clams to the soup and continue to simmer gently for about 10 minutes, or until the potatoes are tender and fully cooked through.
- Garnish and Serve: Before serving, sprinkle the soup with crumbled cooked bacon and chopped scallions if desired. Serve hot and enjoy this comforting New England classic.
Notes
- Using half and half adds richness, but milk can be substituted for a lighter chowder.
- Ensure potatoes are diced small for quicker cooking and a creamier texture.
- Reserve clam juice carefully for maximum flavor infusion in the chowder.
- Adjust seasoning with additional salt and pepper to taste after cooking.
- Optional garnishes like bacon and scallions add a nice smoky and fresh flavor contrast.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: New England/American
