This easy clam chowder recipe is straight from New England and remains my favorite! I try all different recipes for creamy clam chowder but I keep coming back to this one!
This is a re-do of my easy clam chowder recipe! Mainly because everyone loves this chowder when I make it for them and since it’s such a great recipe, I feel the photos need refreshing so it gets the attention it deserves. The process shots are from the original post (published originally in September of 2015).
Living in New England has its perks: beautiful foliage, cool accents, Maine Lobsters, delish seafood and … easy clam chowder! Or as Bostonians would say, “clam chowdah”. Everyone has a favorite recipe. A friend of my sister’s has a good clam chowder recipe but woowee, his recipe is labor intensive! My recipe is easy.
I love New England clam chowder, so much so, that I won’t get it in a restaurant unless I know it is good. I hate to be disappointed by a watery bowl of a tasteless chowder wannabe.
When I was growing up, my parents had my three sisters and me help them make the chowder (read: do the grunt work). We would sit there cutting up the slippery quahogs and the greasy salt pork.
Very labor intensive, but delicious.
I knew I had to come up with a recipe that tasted delicious but without the muss and fuss of the salt pork or quahogs. I also wanted a thicker and creamier chowder than the one I grew up with and I really nailed it. I’ve been making this recipe for over 20 years.
On to the Easy Clam Chowder – New England Style recipe
You start off cutting up the onion, potatoes, celery and carrots. Then you put them all in a big pan with some clam juice and 1/2 teaspoon of salt and let it simmer. I check the veggies with a fork, and by checking it, I mean stabbing a carrot and potato and shoving it in my open maw. 🙂
Once the veggies are tender, I set them aside.
Make the Roux
Now it’s time to work on the roux. I put the butter in a deep pan and melt that, being careful not to scorch or burn it. Then you add the flour in stages and whisk it until it becomes a paste. In the photo below, it looks brown and indeed it was but that’s because instead of white flour, I used spelt.
Next, up for the easy clam chowder is I pour in the half and half and whisk it continuously until it goes from being watery to thick.
It will take around 5 minutes.
Thicker is Better
After you reach the right consistency, you take the pan of vegetables cooked in the clam juice and pour the whole thing in the roux mixture. Then I add the chopped clams. I mix it all in with a wooden spoon or spatula and let it heat for 5 more minutes, being careful not to boil the easy clam chowder. You don’t want rubbery clams.
Here’s what it looks like before you ladle it out to the chowder loving peeps.
Voila! You are done. Now all you need to do is serve it and eat it all up. 🙂
Let’s see how thick this easy clam chowder really is.
And another shot.
And the easy clam chowder from above. Do you see my reflection in one of the spoons.
I hope you enjoy this easy clam chowder recipe as much as I do.
Please feel free to leave me a comment. How do you like your chowder? Thick? Chockfull of veggies? I’d love to know! You can also Pin any photo to Pinterest and Yum the recipe to Yummly.
And as always, may all your dishes be delish!
This easy clam chowder satisfies the palate while being a quick and delicious appetizer or meal!
- 3 carrots cut in desired shape
- 1 onion large, chopped medium sized
- 2 stalks of celery sliced and cut in half again
- 3 potatoes I used yukon gold, cut in cubes
- 1/2 teaspoon salt
- 2 cans chopped clams not drained
- 8 fluid ounces clam juice
- 1/2 cup flour
- 1/2 cup butter
- 1 pint half and half
- Cut all your vegetables
- Place in big sauté pan
- Open cans of clams, drain the juice IN the sauté pan
- Add the bottle of clam juice in the pan as well
- Bring vegetable mixture to a boil, then lower heat to allow it to simmer
Check vegetables at 15 minutes to see if done (tender). Cook for 5 more minutes if not done. Remove from heat and set aside.
- In stock pot, melt the butter on medium heat
Slowly add the flour and whisk until it becomes a paste. It should take around 1 minute
Add half and half and whisk constantly until the roux reaches your desired consistency (for me, thicker is better) - around 5 minutes
- Pour vegetable/clam juice mixture in roux
- Add clams
Stir mixture and set it to heat for another 5 minutes being careful not to let it come to a boil