Best Clam Chowder Recipe
This Best Clam Chowder Recipe delivers a creamy, comforting bowl of New England-style clam chowder featuring tender clams, hearty potatoes, and a velvety broth enriched with butter and half-and-half. Perfect for a cozy meal, this recipe balances the savory seafood taste with aromatic vegetables and a subtle tang from red wine vinegar.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Vegetables
- 2 cups cubed potatoes
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup minced onion
Seafood
- 3 (6.5 ounce) cans minced clams, drained with juice reserved
Liquids
- Water to cover
- 1 quart half-and-half cream
- 2 tablespoons red wine vinegar
Other Ingredients
- ¾ cup butter
- ¾ cup all-purpose flour
- 1 ½ teaspoons salt
- Ground black pepper to taste
Instructions
- Prepare the vegetables: In a large pot over medium heat, combine the cubed potatoes, diced carrots, diced celery, minced onion, and just enough water to cover them. Bring to a boil and then reduce to a simmer, cooking until the vegetables are tender, approximately 15–20 minutes.
- Make the roux: In a separate saucepan, melt the ¾ cup of butter over medium heat. Once melted, gradually whisk in the ¾ cup of all-purpose flour and cook for about 2–3 minutes to form a smooth paste, stirring constantly to avoid browning.
- Add clam juice and cream: Slowly whisk the reserved clam juice and half-and-half cream into the roux, continuing to stir until the mixture thickens into a creamy base for the chowder.
- Combine and season: Pour the creamy base into the pot with the cooked vegetables. Add the minced clams, 1 ½ teaspoons of salt, ground black pepper to taste, and 2 tablespoons of red wine vinegar. Stir well and allow everything to heat through gently for 5–7 minutes without boiling to avoid curdling.
- Final adjustments and serve: Taste and adjust seasoning with additional salt and pepper if needed. Serve hot, optionally garnished with fresh parsley or oyster crackers for added texture.
Notes
- Use canned clams with their juice reserved to enhance the clam flavor in the chowder.
- Do not boil the chowder after adding the cream to prevent curdling and maintain a smooth texture.
- Red wine vinegar adds a subtle tang that brightens the flavors without overpowering the dish.
- For a thicker chowder, reduce the water slightly or simmer longer to concentrate flavors.
- Serve with oyster crackers or crusty bread to complement the chowder.
Keywords: clam chowder, New England clam chowder, creamy clam soup, seafood soup, comfort food, chowder recipe
Find it online: https://mjrecipe.com/best-clam-chowder-recipe/