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New England Clam Chowder Recipe

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4 from 4 reviews

This classic New England Clam Chowder is a rich, creamy soup packed with tender clams, Yukon Gold potatoes, and a medley of diced vegetables simmered in a savory broth. The chowder is thickened with a baked butter and flour roux, which eliminates any raw flour taste and creates a perfectly smooth texture. Finished with half-and-half for creaminess and a touch of sherry for depth, this comforting chowder serves 10 and is perfect for cozy gatherings or a satisfying meal.

Ingredients

Vegetables and Clams

  • 1 cup diced Yukon Gold potatoes (1/2-inch dice)
  • 1 cup diced celery (1/2-inch dice)
  • 1 cup diced yellow onion (1/2-inch dice)
  • 1 cup diced green pepper (1/2-inch dice)
  • 1 cup diced leeks (green parts and rooty ends removed, 1/2-inch dice)
  • 3/4 cup chopped clams in their juices (canned or frozen)

Seasonings and Liquids

  • 1 1/2 tablespoons kosher salt
  • 2 teaspoons coarsely ground black pepper
  • 1 tablespoon dried thyme
  • 6 bay leaves
  • 1 teaspoon Tabasco sauce
  • 3/4 cup sherry wine
  • 2 cups water

Roux (Thickening Agent)

  • 3/4 cup butter, melted (1 1/2 sticks)
  • 3/4 cup all-purpose flour

Dairy

  • 2 quarts half-and-half

Instructions

  1. Cook the vegetables and aromatics: In a large 12-quart pot over medium-high heat, combine diced potatoes, celery, onion, green pepper, leeks, chopped clams with their juice, kosher salt, black pepper, dried thyme, bay leaves, Tabasco, sherry wine, and water. Bring to a simmer and cook until the potatoes are fork tender, about 10 to 15 minutes.
  2. Bake the roux: Preheat your oven to 325°F (163°C). In an ovenproof baking dish, whisk together melted butter and all-purpose flour until smooth. Bake the mixture for 30 minutes to eliminate the raw flour taste and to stabilize the chowder’s texture. This step adds depth and smoothness to the thickening agent.
  3. Combine and thicken the soup: Add the baked roux to the pot with the simmered chowder ingredients over medium heat. Stir continuously as the mixture thickens; it should reach a consistency slightly less thick than cookie dough. Remove the pot from heat and stir in the half-and-half until fully blended. Return the pot to medium heat and warm through, stirring occasionally to prevent sticking.
  4. Serve: Ladle the chowder into bowls and serve hot, accompanied by crusty sourdough bread, oyster crackers, or Saltines. Offer extra Tabasco on the side for those who like an added kick.

Notes

  • Use Yukon Gold potatoes for their creamy texture and subtle sweetness.
  • Baking the roux is essential for removing the raw flour taste and producing a smooth, rich chowder.
  • Sherry adds a subtle depth of flavor; if unavailable, dry white wine can be used as a substitute.
  • For a thicker chowder, reduce the amount of half-and-half slightly or cook the chowder longer after adding the roux and half-and-half.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to prevent curdling.
  • Adjust the amount of Tabasco to your preferred spice level.

Find it online: https://cookedbysarah.com/new-england-clam-chowder-recipe/