Description
Classic New England Clam Chowder made with tender clams, potatoes, carrots, celery, and onions in a rich, creamy base. This authentic recipe delivers restaurant-quality results at home with simple ingredients and easy-to-follow steps. Perfect comfort food for cold days!
Ingredients
For the Base:
- 2 cups cubed potatoes
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup minced onion
- 3 (6.5 ounce) cans minced clams, drained with juice reserved
- Water to cover vegetables
- ¾ cup butter
- ¾ cup all-purpose flour
- 1 quart half-and-half cream
- 2 tablespoons red wine vinegar
- 1½ teaspoons salt
- Ground black pepper to taste
Optional Add-Ins:
- 4-6 slices bacon for extra smoky flavor
- Bacon drippings (can replace some of the butter)
For Serving:
- Oyster crackers (the traditional choice!)
- Corn muffins
- Homemade dinner rolls
- Sourdough bread
Instructions
Place your cubed potatoes, diced carrots, diced celery, and minced onion into a large skillet. Here’s where that precious clam juice comes in – pour it all in! Add enough water to just cover the vegetables. Cook and stir over medium-low heat until everything is fork-tender (about 15-20 minutes). You want them soft but not mushy!
While those veggies are cooking, it’s roux time! Melt ¾ cup of butter in a large, heavy saucepan over medium heat. Once it’s bubbling, whisk in the flour until you have a smooth paste. Keep whisking for about 1-2 minutes to cook out that raw flour taste. Now slowly pour in the quart of half-and-half cream, whisking constantly.
Stir in your cooked vegetable mixture along with ALL those flavorful juices from the pan. Mix everything together until it’s just heated through. The soup should be starting to look really good now!
Here’s the critical part – stir in those clams JUST before serving. You’re just warming them through, not cooking them again. Overcooked clams get rubbery and chewy, and nobody wants that! Once the clams are heated (just a minute or two), stir in the red wine vinegar. Season to taste with salt and pepper.
Notes
- Make it extra thick: Want an even thicker chowder? Mash a few of the cooked potato cubes against the side of the pan before adding the cream mixture. This releases starch and naturally thickens everything up.
- The cream temperature trick: Let your half-and-half sit out for 15 minutes before using it. Adding cold cream to hot roux can cause it to seize up and get grainy.
- Don’t skip the vinegar: I know it seems weird, but that splash of acid is what takes this from good to AMAZING. It brightens everything without tasting sour.
- Fresh herbs upgrade: A sprinkle of fresh thyme or a bay leaf while the vegetables cook adds incredible depth. Just remember to fish out the bay leaf before serving!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: New England