Description

Classic New England Clam Chowder is a creamy, hearty soup loaded with tender clams, diced potatoes, and aromatic vegetables. This rich chowder is thickened with a baked butter and flour roux for a smooth, comforting texture. Perfectly seasoned with thyme, bay leaves, Tabasco, and apple cider vinegar, it offers a traditional taste of the Northeastern US coast that’s ideal for a warm, satisfying meal.

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, with 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

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

Dairy

2 quarts half-and-half

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Instructions

Cook the Vegetables and Aromatics: In a large 12-quart pot set over medium-high heat, combine diced Yukon Gold potatoes, celery, yellow 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, approximately 10 to 15 minutes.
Bake the Thickening Roux: While the chowder simmers, 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 the mixture for 30 minutes to eliminate the raw flour taste and to stabilize the chowder’s texture.
Combine Roux with Chowder: Remove the baked roux from the oven and add it gradually to the pot containing the simmered chowder over medium heat. Stir continuously as the chowder thickens, reaching a consistency slightly less thick than cookie dough. Then remove the chowder from heat and stir in the half-and-half gently until fully incorporated.
Finish and Serve: Return the chowder to medium heat and cook until warmed through, stirring occasionally to prevent sticking. Serve hot with crusty sourdough bread, oyster crackers, or Saltines, alongside extra Tabasco for optional spice.

Notes

Use fresh or canned clams with their juice for authentic flavor.
Baking the roux is key to removing the raw flour taste and creating a smooth chowder.
Adjust the thickness by controlling the amount of roux added.
Serve with crusty bread or crackers to complement the creamy chowder.
Tabasco adds a subtle heat; adjust quantity according to preference.