Traditional New England Clam Chowder
A rich and creamy soup filled with tender clams, hearty potatoes, and savory aromatics, Traditional New England Clam Chowder is the perfect bowl of comfort on chilly days.
Ingredients
Scale
- 3 cups chopped clams (fresh or canned)
- 3 medium russet potatoes, peeled and diced
- 2 stalks celery, finely chopped
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
Instructions
- Place a large soup pot or Dutch oven over medium heat.
- Melt the butter, then add onions, celery, and garlic. Cook until soft and fragrant, about 5 minutes.
- Sprinkle flour over the vegetables and stir well to coat. Cook for 2–3 minutes to remove the raw flour taste.
- Gradually stir in warm milk and cream. Add diced potatoes and bring to a gentle simmer.
- Simmer uncovered until potatoes are fork-tender, about 20–25 minutes. Add clams and cook 5 minutes more.
- Season with salt and black pepper. Let sit 5–10 minutes for flavors to develop.
- Ladle into bowls and serve with oyster crackers or crusty bread.
Notes
- Warm milk and cream before adding to prevent curdling.
- Let the chowder sit for a few minutes before serving to allow flavors to meld.
- Use fresh parsley or chives for garnish and an extra layer of flavor.
- Store leftovers in an airtight container for up to 3 days.
Find it online: https://dishmio.com/traditional-new-england-clam-chowder/