Classic New England Clam Chowder

Recipe Collection: Lunch

Classic New England Clam Chowder warms up your day with its rich and hearty blend of tender potatoes, sweet carrots, and fresh clams in a velvety base. This non-vegetarian American classic is perfect for chilly evenings and gatherings. With dairy and shellfish as key ingredients, it’s a comforting choice for seafood lovers.

The chowder's flavor profile is enhanced by a splash of red wine vinegar, making it a versatile option for lunch or dinner. Easily accessible through easyChef Pro, you can add this recipe to your meal prep with a convenient shopping list feature, ensuring the lowest cost per serving. Get ready to warm your kitchen with this delicious chowder!

Overview

This delicious clam chowder is cream-based and features traditional chowder ingredients like onion, celery, potatoes, diced carrots, cream, and clams. A touch of red wine vinegar is added before serving to enhance the flavor, making it a rich, smooth, and creamy dish perfect for any occasion.

Diet Type

Non-Vegetarian

Allergies

Dairy, Shellfish, Gluten

Cuisine

American

Serving Size: 8

Cooking Time: 45 minutes

Ingredients

• 2 Cups potatoes, cubed
• 1 Cup carrots, minced
• 1 Cup celery, minced
• 1 Cup onion, minced
• 3 6.5 Ounces (oz) cans clams, minced, drained
• Water, to cover
• 0.75 Cups butter, melted
• 0.75 Cups all-purpose flour, sifted
• 1 Quart half-and-half cream
• 2 Tablespoons (tbsp) red wine vinegar
• 1.5 Teaspoons (tsp) salt, seasoned
• 1 Pinch black pepper, seasoned

Steps

1. Place potatoes, carrots, celery, and onion into a large skillet. Pour in the reserved clam juice and add enough water to cover the vegetables. Cook and stir over medium-low heat until the vegetables are tender.
2. Meanwhile, melt the butter in a large, heavy saucepan over medium heat. Whisk in the flour until smooth. Gradually whisk in the half-and-half cream, stirring constantly until the mixture is thick and smooth.
3. Stir in the cooked vegetable mixture along with any juices until just heated through.
4. Add the clams just before serving. Be careful not to overcook them, as they can become tough. Once the clams are heated through, stir in the red wine vinegar and season with salt and pepper to taste.

Enjoy your homemade clam chowder!