This New England Clam Chowder recipe is one of my favorites. It’s hardy and rich. It can be elevated with more Tabasco Sauce or prepared as the recipe directs for a delicious meal that warms the soul.
It was my must-have meal while sightseeing in Boston, where they call this soup “chowdah”. This is my mother’s recipe and it brings me back to being a little girl. It’s one of my favorite soups to make and eat!
There are two types of clam chowder, this one, which is made with a roux and has a cream base, and Manhattan Clam Chowder which is thinner and has a tomato base.
New England Clam Chowder Recipe Ingredients:
- 9 Tablespoons butter
- ½ cup all-purpose flour
- 5 cups of milk
- 1 ½ cups onions, diced
- 1 cup celery, chopped
- 2 cups potatoes, washed and diced into 1-inch cubes
- 2 ½ cups canned clams
- ½ teaspoon white pepper, or ground black pepper
- 1 teaspoon Herbes de Provence*
- ¼ teaspoon hot sauce
- 2 teaspoons salt
- 1/3 cup Half and Half
New England Clam Chowder Recipe Directions:
- Make a Roux: Melt seven Tablespoons of the butter in a medium saucepan over low heat. Begin blending the flour into the butter, a few tablespoons at a time and stirring until smooth after each addition. Once all the flour has been added, allow the roux to cook for two minutes, stirring often. It will become thick and a very light golden brown. Slowly add five cups of milk slowly to your roux, stirring constantly until thick and bubbly.
- Prepare the Vegetables: In a small saucepan, melt the remaining 2 Tablespoons of butter. Add the onion, celery, and potatoes. Cover the saucepan with a lid and allow vegetables to cook slowly, stirring often, for ten minutes, or until potatoes are tender.
- Make the Soup: Add the vegetables to the roux mixture. Add the clams with the juice, pepper, herbs, hot sauce, and salt. Heat slowly over low heat until heated through. Stir in the Half and Half.
Substitute: If you don’t have Herbes de Provence, you can substitute with Italian Seasoning.
Tip: Microwave your washed potatoes in the microwave for three minutes before cutting to reduce cooking time and make for easier cutting.
Cooking term: Roux (pronounced “ROO”) is a thickening agent for soup and other sauces. It can be used for soups, macaroni and cheese and more. It’s generally made up of equal parts of flour and fat.