Mimi's New England Clam Chowder
Rich and creamy traditional clam chowder loaded with tender clams, diced vegetables, and a hint of anchovy for depth - served with sourdough bread.
Ingredients
- 1 quart Cubed Potatoes — sometimes I use extra
- 2 cups Diced Carrots
- 2 cups Diced Celery
- 2 cups Onion — minced
- 6 cans (6.5-ounce each) Minced Clams — drained (reserve the juice)
- to cover Water
- 1½ cups Butter
- 2 cans Anchovies — finely minced
- 1½ cups All-Purpose Flour
- 2 quarts Half-and-Half Cream
- 4 tablespoons Red Wine Vinegar
- 1 tablespoon Salt
- to taste Black Pepper — ground
Method
Instructions
- Cook the Vegetables: In a large pot, combine potatoes, carrots, celery, and onion. Pour in the clam juice and add enough water to cover the vegetables. Cook over medium-low heat, stirring occasionally, until the vegetables are tender (about 20 minutes).
- Prepare the Cream Base: While the vegetables are cooking, melt butter in a large, heavy saucepan over medium heat. Whisk in the flour until smooth and cook for 1-2 minutes to remove the raw flour taste. Gradually whisk in the half-and-half cream, stirring constantly until the mixture thickens and becomes smooth.
- Add Anchovies: Stir in the finely minced anchovies and cook for another 1-2 minutes, allowing them to dissolve into the mixture.
- Combine Everything: Carefully stir in the vegetable mixture along with any juices from the pot. Heat through, but do not boil.
- Add Clams and Finish: Just before serving, stir in the clams (do not overcook, as they can become tough). Once the clams are heated through, stir in the red wine vinegar. Season with salt and black pepper to taste.
- Serve: Serve hot with your choice of a heated sourdough loaf (my favorite) or oyster crackers (Mimi's favorite).
Pro Tips
- Anchovies: It's important to mince them finely to ensure they dissolve into the chowder without noticeable chunks. They add incredible depth of flavor.
- Thickening: If the soup becomes too thick, add extra water or clam juice to reach the desired consistency. For a creamier chowder, some people prefer using heavy cream instead of half-and-half.
- Don't Boil: Once you add the cream base, avoid boiling as it can cause the cream to curdle. Keep at a gentle simmer.
- Clam Timing: Add clams at the very end and just heat through - overcooking makes them tough and rubbery.
Frequently Asked Questions
Why do you add anchovies to clam chowder?
Anchovies provide a deep, savory umami flavor that enhances the overall taste without making it fishy. When finely minced and dissolved, they add richness and depth that complements the clams beautifully.
Can I use fresh clams instead of canned?
Absolutely! Use about 2-3 pounds of fresh clams. Steam them until they open, reserve the liquid, and chop the clam meat. Use the clam liquid in place of the canned clam juice for even better flavor.
How do I prevent the cream from curdling?
Keep the heat at medium or below once you add the cream. Never let it come to a rolling boil. If it does start to curdle, remove from heat immediately and whisk vigorously, or strain if necessary.
Can I make this chowder ahead of time?
You can make the base (vegetables and cream sauce) ahead of time, but add the clams just before serving to prevent them from becoming tough. Reheat gently and thin with extra cream or clam juice if needed.
What's the difference between New England and Manhattan clam chowder?
New England clam chowder (like this recipe) has a white, cream-based broth, while Manhattan clam chowder has a red, tomato-based broth. New England style is generally considered the traditional American clam chowder.