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New England Clam Chowder Recipe

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3.9 from 3 reviews

This classic New England Clam Chowder is a creamy, comforting soup loaded with tender potatoes, aromatic vegetables, fresh clams, and a rich roux-based broth. Slow-simmered with sherry and seasoned with thyme, bay leaves, and a splash of Tabasco for a subtle kick, this chowder is perfectly thickened with a baked butter-flour roux, offering a smooth, rich texture. Ideal for a cozy meal served with crusty sourdough bread or crackers.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 10 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

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 sauce
  • 3/4 cup sherry wine
  • 2 cups water

Roux and Dairy

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

Instructions

  1. Cook the vegetables and aromatics: 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, sherry, and water. Bring to a simmer and cook until the potatoes are fork-tender, approximately 10 to 15 minutes.
  2. 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 the mixture is smooth. Bake this roux for 30 minutes to eliminate the raw flour taste and help stabilize the chowder’s texture.
  3. Combine all ingredients to thicken the soup: Add the baked roux to the pot with the simmered chowder ingredients over medium heat. Stir continuously as the mixture thickens until it reaches a consistency slightly less thick than cookie dough. Remove from heat and stir in the half-and-half until fully blended. Return to medium heat and warm the chowder through, stirring occasionally to prevent sticking. Serve hot with crusty sourdough bread, oyster crackers, saltines, and additional Tabasco if desired.

Notes

  • Baking the roux is key to removing the raw flour flavor and achieving a smooth, rich chowder texture.
  • Use Yukon Gold potatoes for their creamy texture and flavor.
  • Sherry adds a subtle sweetness and depth—do not omit.
  • Adjust Tabasco to taste for spiciness.
  • Clams can be fresh, canned, or frozen; ensure to include the juice for flavor.
  • Serve with crusty bread or crackers to complement the soup’s creaminess.

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