My Best Clam Chowder Recipe
A rich and creamy New England-style clam chowder loaded with tender potatoes, carrots, celery, and minced clams. This classic soup combines a velvety half-and-half cream base thickened with butter and flour, enhanced by a touch of red wine vinegar for a subtle tang. Perfect for a comforting meal on chilly days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 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
Dairy
- ¾ cup butter
- 1 quart half-and-half cream
Other Ingredients
- ¾ cup all-purpose flour
- 2 tablespoons red wine vinegar
- 1 ½ teaspoons salt
- ground black pepper to taste
- water to cover
Instructions
- Prepare Vegetables: Cube the potatoes and dice the carrots, celery, and onion to ensure even cooking and texture throughout the chowder.
- Cook Vegetables: In a large pot, add cubed potatoes, diced carrots, celery, minced onion, and enough water to cover. Bring to a boil then simmer until vegetables are tender.
- Make Roux: In a separate saucepan, melt the butter over medium heat. Once melted, stir in the all-purpose flour to create a roux. Cook and stir continuously until the mixture is smooth and golden, about 3-5 minutes to remove the raw flour taste.
- Add Clam Juice and Cream: Gradually whisk the reserved clam juice and half-and-half cream into the roux, stirring constantly to avoid lumps.
- Combine Ingredients: Pour the cream and clam juice mixture into the pot with cooked vegetables. Stir well to combine and bring the mixture to a low simmer over medium heat.
- Add Clams and Seasonings: Stir in the minced clams, red wine vinegar, salt, and ground black pepper to taste. Continue to simmer gently for a few minutes to allow flavors to blend without boiling to prevent curdling.
- Adjust Seasoning and Serve: Taste and adjust salt and pepper as needed. Serve the chowder hot with crusty bread or oyster crackers if desired.
Notes
- Do not allow the chowder to boil once the cream is added to prevent curdling.
- Using half-and-half gives a creamy texture without being too heavy.
- Red wine vinegar adds a subtle brightness, balancing the richness of the soup.
- Reserve the clam juice for maximum flavor in the broth.
- This chowder is best served fresh but can be refrigerated for up to 2 days.
Keywords: clam chowder, New England clam chowder, creamy clam soup, seafood chowder, clam recipe
Find it online: https://mjrecipe.com/my-best-clam-chowder-recipe/