Description
This New England clam chowder recipe offers a classic creamy broth with tender clams and hearty potatoes, enhanced by a smoky roasted red pepper swirl for a modern twist. Ready in less than an hour, it’s perfect for weeknights or dinner parties.
Ingredients
- 2 tbsp unsalted butter
- 1 medium yellow onion, finely diced
- 1 stalk celery, finely diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups reserved clam juice
- 1 cup low-sodium vegetable broth
- 3 medium Yukon Gold potatoes, diced
- 3 x 6.5 oz cans chopped clams, drained
- 3 cups whole milk
- 1 cup heavy cream
- 1 large bay leaf
- 1 tsp fresh thyme leaves
- 1 tsp sea salt
- 1/4 tsp white pepper
- 1/4 cup heavy cream (for swirl)
- Jarred roasted red peppers, drained
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional)
- Fresh flat-leaf parsley, for garnish
Instructions
- Prepare Roux and Aromatics: Melt butter in a large pot over medium heat. Add onion and celery, cooking until softened (5-7 minutes). Add garlic and cook for 1 minute until fragrant. Sprinkle flour over vegetables, stirring constantly for 1-2 minutes to create a roux. Gradually whisk in clam juice and vegetable broth, ensuring no lumps, then bring to a gentle simmer.
- Simmer Potatoes: Add diced potatoes and bay leaf to the pot. Reduce heat to low, cover, and simmer for 15-20 minutes, or until potatoes are fork-tender.
- Finish Chowder Base: Stir in whole milk, heavy cream, drained chopped clams, fresh thyme leaves, sea salt, and white pepper. Increase heat to medium-low and cook for 5-7 minutes, stirring occasionally, until heated through and slightly thickened. Do not bring to a rolling boil. Remove the bay leaf before serving.
- Prepare and Serve Swirl: While the chowder simmers, blend roasted red peppers, smoked paprika, cayenne pepper (if using), and 1/4 cup heavy cream until smooth. Gently warm the red pepper cream over low heat. Ladle the hot chowder into bowls and drizzle with the warm smoky red pepper cream swirl. Garnish with fresh parsley.
Notes
To avoid curdling, use full-fat dairy products and never bring the chowder to a rolling boil after adding the milk and cream. If the chowder needs more thickening, mash some of the potatoes against the side of the pot or add a cornstarch slurry. For a gluten-free option, substitute all-purpose flour with a 1:1 gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: soup
- Method: stovetop
- Cuisine: american
Nutrition
- Serving Size: 1.5 cups
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 500 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 70 mg