If you’ve been looking for a just-right Chowder recipe, without having to scroll down forever just look at it, you’ve arrived!
This chowder recipe is popular on the New England seacoast, and features fresh clams and tender potatoes in a creamy soup.
Without further ado, here’s the Chowder recipe (a more compact, printable version appears below):
Chowder Recipe: Ingredients
- 1T. bacon fat
- 1T. butter
- 4c. diced potatoes
- 1 small onion, chopped
- 8 oz. bottled clam juice
- 1/2c. water
- 1t. chicken bouillon powder
- 1/4t. black pepper
- 1/4t. salt
- pinch thyme
- 1 bay leaf
- 1 pt. chopped clams, including liquor
- 2c. milk
- 3T. flour
- 1c. sour cream
How to Make Chowder
- Place bacon fat, butter, and onions into stockpot. Cook over low or just-higher heat, to soften onions. The onions should be cooked to a lightly golden color in 10-15 minutes.
- Stir in clam juice, water, chicken bouillon powder, pepper, salt, thyme, bay leaf, and the whole container of clams, including liquor.
- Bring to a boil, turn to low, cover, and simmer 30-90 minutes (the clams are food-safe after 30, but longer time produces more flavor and the clams will be less chewy).
- Measure out the milk and whisk the flour into it.
- Whisk milk mixture into pot, turning up heat to medium high.
- When it starts to bubble, return heat to low, whisking until it thickens.
- Shut off heat, remove bay leaf, whisk in the sour cream, and serve.
Chowder Printable Recipe
Chowder (creamy New England)
This chowder recipe is popular on the New England seacoast, and features fresh clams and tender potatoes in a creamy soup.
Servings: 10
Calories: 200kcal
Cost: $16
Ingredients
- 1 T. bacon fat
- 1 T. butter
- 4 c. diced potatoes
- 1 small onion, chopped
- 8 oz. bottled clam juice
- ½ c. water
- 1 t. chicken bouillon powder
- ¼ t. black pepper
- ¼ t. salt
- pinch thyme
- 1 bay leaf
- 1 pt. chopped fresh clams, including liquor
- 2 c. milk
- 3 T. flour
- 1 c. sour cream
Instructions
- Place bacon fat, butter, and onions into stockpot. Cook over low or just-higher heat, to soften onions. The onions should be cooked to a lightly golden color in 10-15 minutes.
- Stir in clam juice, water, chicken bouillon powder, pepper, salt, thyme, bay leaf, and the whole container of clams, including liquor. Bring to a boil, turn to low, cover, and simmer 30-90 minutes (the clams are food-safe after 30, but longer time produces more flavor and the clams will be less chewy).
- Measure out the milk into a bowl and whisk the flour into it.
- Whisk milk mixture into pot, turning up heat to medium high. When it starts to bubble, return heat to low, whisking until it thickens.
- Shut off heat, remove bay leaf, whisk in the sour cream, and serve.
Chowder Tips for Success
- A quality soup pot will cook this chowder with even results. I like this heirloom quality pot (view here).
- Want the best way to store potatoes? View helpful article here.
- Fresh, chopped clams are sold in 1 pint deli containers at seafood shops.
- Butter may be used in place of the bacon fat.
- Skim off any foam that forms on the chowder’s surface, for a more digestible food. These are impurities which can cause unpleasant digestive issues.
n. b. – Shopping links in this article help to support this website, but at no charge to you. Thank you.
