Description
A classic New England-style clam chowder recipe featuring tender clams, creamy potatoes, and a smooth white sauce made from half and half, butter, and flour. This comforting soup is perfect for warming up on chilly days and offers a rich, hearty flavor with a perfect balance of textures.
Ingredients
Soup Base
- 1 Tbs Butter
- 3/4 Cup Onions (finely chopped)
- 3/4 Cup Celery (chopped)
- 2 1/2 Cups Potatoes (small diced)
- 8 oz Clam Juice (bottle of 8 oz)
Clams
- 19.5 oz Chopped Clams (3 x 6.5 oz cans)
White Sauce
- 3 Tbs Butter
- 3 Tbs Flour
- 1 quart Half and Half (slightly warmed)
- 1 tsp Salt
- 1/4 tsp White Pepper
Instructions
- Melt Butter: In a 4-quart soup pot, melt 1 tablespoon of butter over medium heat until sizzling.
- Sauté Aromatics: Add finely chopped onions and chopped celery to the butter and sauté until they are halfway cooked and translucent.
- Add Potatoes: Stir in the small diced potatoes to the pot with the sautéed vegetables.
- Add Clam Juice: Pour the 8 ounces of clam juice over the potatoes through a very fine mesh strainer or strainer lined with a paper towel to remove any sand or grit.
- Add Canned Juice: Open the cans of chopped clams and pour the juice from the cans over the potatoes through the strainer as well. Do not add the clams themselves yet.
- Cook Potatoes: Bring the mixture to a low boil and cook until the potatoes are tender. Most of the liquid may be absorbed during this process.
- Prepare White Sauce: While the potatoes cook, melt 3 tablespoons of butter in a small pot and whisk in 3 tablespoons of flour to create a roux.
- Incorporate Half and Half: Gradually add the slightly warmed half and half to the roux a little at a time, whisking constantly until the sauce is smooth and fully combined.
- Combine Sauce and Potatoes: Remove the white sauce from heat and stir it into the potato and clam juice mixture once potatoes are done cooking.
- Add Clams and Seasoning: Gently stir in the chopped clams, salt, and white pepper to the soup. Heat the chowder until the clams are hot but not overcooked.
- Serve or Store: Serve the chowder immediately for best flavor, or refrigerate overnight and reheat gently before serving.
Notes
- Use a fine mesh strainer or a paper towel-lined strainer to filter clam juice to avoid sand or grit in the soup.
- Do not add the clams to the soup until the final step to avoid overcooking and tough clams.
- Slighlty warming the half and half helps to prevent curdling when making the white sauce.
- Leftover chowder can be refrigerated and reheated gently; avoid boiling to maintain creamy texture.
