Description
A classic creamy New England Clam Chowder recipe featuring tender clams, potatoes, and a rich milk-based broth. This comforting soup is perfect for a cozy meal and is easy to prepare on the stovetop within 35 minutes.
Ingredients
Base Ingredients
- 2 tbsp Butter
- 1 cup Onion, diced
- 0.5 cup Celery, diced (optional)
- 0.5 cup Carrots, diced (optional)
- 2 tablespoons All-purpose flour
Liquid Ingredients
- 3 cups Clam juice (combination of clam liquid and bottled juice)
- 3 cups Whole Milk
Main Ingredients
- 1 pound Potatoes, peeled and diced into 1/2 inch cubes
- 2 cups Chopped clams
Seasonings and Garnishes
- 1 tsp Salt, to taste
- 0.5 tsp Ground black pepper, to taste
- 1 tbsp Parsley, freshly chopped
- Oyster Crackers (for garnish, optional)
Instructions
- Sauté Vegetables: In a heavy stockpot or Dutch oven, melt the butter over medium heat. Add the diced onion, celery, and carrots if using. Cook, stirring occasionally, until the onion becomes translucent and the vegetables soften, about 5-7 minutes.
- Prepare Clam Juice: Drain the clam juice from the chopped clams. Combine this clam juice with bottled clam juice as needed to measure 3 cups of liquid total.
- Cook Potatoes: Add the diced potatoes to the pot along with the clam juice mixture. Bring to a simmer and cook until the potatoes are tender, about 10-15 minutes.
- Make Thickener: In a small bowl, create a paste by mixing the all-purpose flour with 2-3 tablespoons of water. Gradually whisk this paste into the soup and simmer for an additional 2-3 minutes to thicken, stirring continuously to remove any lumps.
- Add Clams and Milk: Stir the chopped clams and whole milk into the soup base. Simmer over medium heat for 1-2 minutes to heat through without boiling.
- Season and Garnish: Taste and season with salt and ground black pepper as desired. Garnish with freshly chopped parsley and, if desired, oyster crackers for added texture and flavor.
- Serve: Ladle the chowder into bowls and enjoy warm. For an authentic experience, serve alongside New England Clam Cakes.
Notes
- Use freshly chopped clams if available for best flavor, but canned or frozen clams work well too.
- The flour paste acts as a thickener to give the chowder a creamy consistency without lumps.
- Celery and carrots are optional but add a subtle sweetness and depth to the chowder.
- Adjust clam juice quantity based on availability, ensuring to have exactly 3 cups of liquid combined for proper flavor balance.
- To make this chowder richer, substitute whole milk with cream or half-and-half.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
