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New England Clam Chowder Recipe

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4 from 6 reviews

This classic New England Clam Chowder recipe is a rich and creamy soup packed with tender clams, diced potatoes, celery, onion, green pepper, and leeks. It features a unique baked roux thickening method that eliminates the raw flour taste and delivers a silky texture. Infused with thyme, bay leaves, and a dash of Tabasco, this chowder is perfect for a comforting meal served alongside crusty sourdough bread or oyster crackers.

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 with juice (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
  • 3/4 cup apple cider vinegar
  • 2 cups water
  • 2 quarts half-and-half

Roux (Thickening Agent)

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

Instructions

  1. Cook the vegetables and aromatics: In a 12-quart large pot over medium-high heat, combine diced potatoes, celery, onion, green pepper, leeks, clams with their juice, kosher salt, black pepper, dried thyme, bay leaves, Tabasco, apple cider vinegar, and water. Bring to a simmer and cook until the potatoes are fork-tender, about 10-15 minutes.
  2. Bake the thickening roux: Preheat the oven to 325°F. In an ovenproof baking dish, whisk together the melted butter and all-purpose flour until smooth. Bake the mixture for 30 minutes to cook out the raw flour flavor and stabilize the chowder’s texture.
  3. Thicken the chowder: Stir the baked roux into the pot with the simmered chowder ingredients over medium heat. Constantly stir as the mixture thickens, reaching a consistency slightly less thick than cookie dough. Remove the chowder from the heat and stir in the half-and-half until fully blended.
  4. Finish and serve: Return the chowder to medium heat and warm through, stirring occasionally to prevent scorching. Once heated, serve the chowder hot with crusty sourdough bread, oyster crackers, or Saltines, and offer extra Tabasco on the side.

Notes

  • Using Yukon Gold potatoes helps the chowder maintain a creamy texture without breaking apart.
  • Baking the roux is a unique step that improves flavor by eliminating the raw flour taste common in standard roux preparations.
  • Adjust the amount of Tabasco to your preferred spice level.
  • Clams can be fresh, canned, or frozen; if using fresh, reserve the clam juice for added flavor.
  • Stir frequently during cooking to avoid sticking or burning on the bottom of the pot.
  • The chowder thickens further as it cools, so adjust thickness with additional half-and-half if needed when reheating.

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