Description
A creamy, hearty New England clam chowder made with tender clams, potatoes, aromatics, and a velvety broth. This comforting seafood classic is perfect with oyster crackers or crusty bread for a cozy, satisfying meal.
Ingredients
1 medium onion, chopped
2 celery stalks, chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
4 cups clam juice
2 cups peeled and diced potatoes (Yukon Gold or Russet)
1 tsp dried thyme
1/2 tsp black pepper
1/4 tsp red pepper flakes (optional)
2 (10 oz) cans minced clams, undrained
1 cup heavy cream
2 tbsp butter
Salt to taste
Fresh parsley, chopped (for garnish)
Oyster crackers, for serving
Instructions
- Heat a Dutch oven over medium heat. Sauté onion and celery until softened, 5–7 minutes. Add garlic and cook for 1 minute.
- Sprinkle flour over vegetables and stir for 1–2 minutes to form a roux.
- Gradually whisk in clam juice, scraping the bottom until smooth and slightly thickened.
- Add potatoes, thyme, black pepper, and red pepper flakes. Bring to a simmer, cover, and cook 15–20 minutes until potatoes are tender.
- Stir in undrained clams and cook 5 minutes, being careful not to boil.
- Add heavy cream and butter, stirring gently until warmed through.
- Ladle into bowls, garnish with parsley, and serve with oyster crackers.
Notes
Mash a few potatoes in the pot to naturally thicken the chowder.
Add corn, leeks, or carrots for extra flavor and texture.
For fresh clams, steam, chop, and use their liquid in place of clam juice.
Heat gently after adding cream to avoid curdling.
For more heat, add cayenne or hot sauce.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 870mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 65mg
