New England Clam Chowder
User Reviews
4.6
New England Clam Chowder
Description
Starting with canned chopped clams and their juice, the recipe also uses chicken broth and clam juice to simmer diced russet potatoes with a bay leaf until tender. Separately, a softer roux is created by cooking flour into a butter and olive oil mixture along with softened onions, celery, and garlic. Milk and half-and-half are gradually added to thicken the mixture into a creamy base.
This creamy mixture is then combined with the cooked potatoes and clam liquid, seasoned with salt, pepper, and a splash of red wine vinegar to balance richness. The clams are stirred in last, and the chowder is gently heated to meld the flavors without overcooking.
This chowder offers a comforting blend of creamy texture from the dairy and savory seafood notes from the clams, making it an ideal hearty starter or main served warm. The vinegar adds acidity that cuts through the richness, enhancing the overall flavor.
Ingredients
- 5 cans cans (6.5-ounces each) chopped clams
- 2 bottles bottles (8-ounces each) clam juice
- 1 cup chicken broth low-sodium
- 1 ½ pounds russet potato peeled and small diced (about 3 medium potatoes, or Yukon Gold potato
- 1 bay leaf
- 4 tablespoons butter
- 2 tablespoons olive oil
- 1 cup onion finely diced
- 1 cup celery about 4 medium stalks, diced
- 2 garlic finely minced or pressed through a garlic press, cloves
- ½ cup all-purpose flour
- 1 cup milk
- 1 cup half and half
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon red wine vinegar
Instructions
- Drain the clams, reserving the juice. Set both the clams and juice aside.
- In a 5- or 6-quart pot, combine the clam juice, broth and potatoes (the potatoes will just barely be covered with liquid; it's important they are diced small). Bring to a simmer, add the bay leaf, and cook until the potatoes are tender, about 8-10 minutes.
- While the potatoes cook, in a second pot, heat the butter and olive oil over medium heat until the butter is melted. Stir in the onions, celery, and garlic. Cook, stirring occasionally, until the vegetables have softened, 5-7 minutes.
- Stir in the flour and cook for 30 seconds to a minute. Gradually whisk in the milk and half and half, stirring quickly to avoid lumps. Bring to a simmer and cook until the mixture has thickened, 4-5 minutes.
- Stir the creamy mixture into the potatoes, whisking quickly until combined (take out the bay leaf if it's getting in the way). Stir in the salt, pepper, vinegar, and reserved clams. Bring the soup to a gentle simmer and cook for 4-5 minutes.
- Stir in any of the reserved clam juice to thin the consistency, if desired (I usually don't but we like it thick). Serve.
User Reviews
Overall Rating
4.6
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