With some recipes, I struggle for years to get them right before I’ll blog about them. This is one of those recipes.
I have a postcard from “Bahston” that I’ve saved for 30 years (I went to boarding school in Massachusetts) with a recipe on it. Tried that. Nope, not quite right. I’ve tried adding lobster. Definite nope! I’ve tried moving the chowder from pot to pot and making a big mess. Double nope. I’ve tried adding bacon and vegetables. Nope, nope, nope.
Back to those boarding school years: I have very happy memories of getting a big bowl of New England clam chowder in the Boston airport—that was the taste of school happiness for me. It was the taste of the road to freedom and the road back home. Over the years, it’s become one of my favorite soups, one I almost always order whenever I see it on the menu. But when I tried to make it at home, I couldn’t get that thick creamy texture or the clean and simple taste.
If I’d only known it would only take about 15 minutes to make right…DOH! But at least this time I did it. And here is the secret…
Quick, Thick, and Creamy New England Clam Chowder from Scratch
Ingredients:
- 1 pound clams, chopped (fresh or frozen; for this recipe, I only had a bag of frozen whole clams)
- 12 Tablespoons butter (it’s a lot, but it’s worth it; you can try cutting back if you want to)
- 6 cups whole milk
- 2 heaping Tablespoons white flour
- 2 large russet potatoes
- Salt
Directions:
1. In a soup pot, make a roux* with 2 tablespoons of butter and 1 heaping tablespoon of flour. (*Basically, melt the butter, add the flour, and stir until it all mixes together.)
2. Add 8 tablespoons of butter (a stick) to the pot and melt until bubbly.
3. Add the clams and cook for about 5 minutes. Mine were frozen, so I cooked them for 6 minutes until they thawed.
4. Wash, peel, and chop the potatoes into tiny cubes (the tinier they are, the faster they’ll cook) then add them to the pot.
5. Add the milk and cook for another 5 minutes—it’s OK to let it boil!
6. In a separate, smaller pan, melt the remaining butter and add a tablespoon of flour, and mix.
7. Add this mixture to the gently boiling chowder in the soup pot, and stir—that is what thickens it up REAL GOOD!
8. Add salt and pepper to taste and devour with saltines or chowder biscuits, which are next on my learn-to-make list.
So simple, so easy, so delicious!
Print 
PDF
Follow
Maria I can’t wait to make this recipe! I’ve never tried making clam chowder before. Thanks for doing all the legwork so I didn’t have to 🙂
it’s also really good if you put a little celery in it and substitute a can of cream of celery soup for some of the milk. We even put cream in ours.
You wanted to make some clam chowder.
Sounds like my very best “go to” recipe for chowder. My add is: Before adding the clams (sorry, I had to use canned), saute one whole chopped onion. Before adding the final thickening (butter/flour), I drop in 1 or two bottles of clam juice. Wow!! That really adds to the flavor.
I only make this during the winter, but it never lasts more than 2 days. Enjoy.
I like cooking chopped onions in butter and adding them
I followed the recipe and it came out great! Easy! Thanks
I followed it as well..first I dug the clams this morning ” killing time waiting for the game to come on” (Patriots” who are 8-0 by the way )
I added celery , onion & a few chunks of chopped up garlic cloves
OMG is it good it thickened up so nice granted traditional New England clam chowder is more of a watery base chowda, however… i like this way much better
Seeing as the word clam refers to many different kinds, what kind of clam should be used?