Description
This classic New England Clam Chowder recipe delivers a creamy, hearty soup filled with tender clams, diced potatoes, and aromatic vegetables. Made with a baked butter and flour roux for a rich, smooth texture, this chowder is perfect for cozy dinners and serves 10 generously.
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 Aromatics
- 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 sherry wine
Liquids
- 2 cups water
- 2 quarts half-and-half
Roux Ingredients
- 3/4 cup butter, melted (1 1/2 sticks)
- 3/4 cup all-purpose flour
Instructions
- Cook the vegetables and aromatics: In a large 12-quart pot over medium-high heat, combine the diced potatoes, celery, onion, green pepper, leeks, chopped clams with their juices, kosher salt, black pepper, dried thyme, bay leaves, Tabasco sauce, sherry, and water. Bring to a simmer and cook until the potatoes are fork tender, about 10 to 15 minutes, stirring occasionally to incorporate flavors.
- Bake the roux to cook out the raw flour flavor: 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 stabilize the roux and remove any raw flour taste, stirring once or twice during baking if needed.
- Thicken the chowder with the roux: Add the baked roux to the pot with the simmered chowder ingredients over medium heat. Stir continuously as the chowder thickens, reaching a consistency slightly less thick than cookie dough. Remove the pot from heat and stir in the half-and-half until fully blended. Return the pot to medium heat, gently warming the chowder through while stirring occasionally. Serve hot with crusty sourdough bread, oyster crackers, or Saltines, and offer extra Tabasco for added spice.
Notes
- Using Yukon Gold potatoes adds a creamy texture without falling apart.
- Baking the roux enhances the flavor and prevents a raw flour taste.
- Half-and-half provides richness without the heaviness of cream.
- Adjust Tabasco to taste for desired heat level.
- Serve with crusty bread or crackers for a complete meal.
- This chowder can be stored refrigerated for 2-3 days and reheated gently.
