Description
A classic New England Clam Chowder recipe featuring tender clams, diced vegetables, and a creamy half-and-half base thickened with a baked butter-flour roux. Perfectly seasoned with thyme, bay leaves, and a hint of Tabasco for a comforting, hearty soup enjoyed best with crusty bread or crackers.
Ingredients
Vegetables and Aromatics
- 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)
Seafood
- 3/4 cup chopped clams in their juices (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 sauce
- 3/4 cup apple cider vinegar
- 2 cups water
Roux Ingredients
- 3/4 cup butter, melted (1 1/2 sticks)
- 3/4 cup all-purpose flour
Dairy
- 2 quarts half-and-half
Instructions
- Cook the vegetables and clams: In a large 12-quart pot over medium-high heat, combine diced potatoes, celery, onion, green pepper, leeks, chopped clams with their juice, kosher salt, black pepper, dried thyme, bay leaves, Tabasco sauce, apple cider vinegar, and water. Bring to a simmer and cook until the potatoes are fork tender, about 10 to 15 minutes.
- Bake the thickening roux: Preheat your oven to 325°F (163°C). In an ovenproof baking dish, whisk together the melted butter and all-purpose flour until smooth. Bake this mixture for 30 minutes to eliminate the raw flour flavor and help stabilize the chowder’s texture.
- Combine roux with chowder and finish: Add the baked roux to the pot with the simmered chowder ingredients over medium heat. Stir continuously as the mixture thickens to a consistency slightly less thick than cookie dough. Remove the pot from the heat and stir in the half-and-half until fully blended. Return the pot to medium heat and cook until warmed through, stirring occasionally. Serve hot with crusty sourdough bread, oyster crackers, or Saltines and extra Tabasco on the side.
Notes
- Use canned or frozen clams with their juices for authentic flavor and convenience.
- Baking the roux is a key step to remove the raw flour taste and achieve a smooth, rich chowder.
- Adjust Tabasco to taste for desired heat level.
- Serve hot with crusty bread or crackers for a traditional New England chowder experience.
- Vegetables should be diced uniformly to ensure even cooking.
