Description
New England Clam Chowder is a rich and creamy seafood soup loaded with tender clams, hearty potatoes, and savory vegetables in a comforting cream-based broth. This classic homemade chowder recipe is perfect for cozy dinners, cold weather meals, and seafood lovers craving restaurant-style flavor at home.
Ingredients
chopped clams
clam juice
butter
onion
celery
garlic
potatoes
all-purpose flour
heavy cream
whole milk
bay leaf
thyme
salt
black pepper
fresh parsley
oyster crackers
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add diced onion, celery, and garlic and sauté until softened and fragrant.
- Stir in the flour and cook for 1 to 2 minutes to create a roux.
- Slowly whisk in the clam juice, stirring constantly until smooth.
- Add diced potatoes, bay leaf, thyme, salt, and black pepper.
- Bring the mixture to a gentle simmer and cook until the potatoes are tender.
- Stir in the chopped clams, whole milk, and heavy cream.
- Simmer gently for another 5 minutes without boiling.
- Remove the bay leaf before serving.
- Garnish with fresh parsley and serve with oyster crackers or crusty bread.
Notes
Avoid boiling the chowder after adding the dairy to prevent curdling and tough clams. For a thicker chowder, mash some of the cooked potatoes before serving. Add shrimp, scallops, or corn for delicious variations.
