A classic summertime staple with even more seafood packed into each bite! New England chowder is rich and creamy with chopped clams, scallops, shrimp and crab with tender potatoes.
- 1 large yellow onion, finely dice
- 3 ribs celery, finely diced
- 1 1/2 lbs Yukon gold potatoes, bite sized cubes
- 3 T unsalted butter
- 8 T (1 stick) unsalted butter
- 1 cup all purpose flour
- 1/2 gallon whole milk
- 1 quart half and half
- 2 tsp clam base
- 1/2 lb bay scallops
- 1/2 lb small (salad) shrimp
- 5 cans Snow’s chopped clams, drained (5.5 ounce can)
- 1/2 lb imitation crab meat, hand shredded
- kosher salt
- black pepper
- In a large pot, bring 1 gallon of water and cubed potatoes to a boil and cook until tender. Drain and set aside.
- In a saute pan, melt 3 tablespoons unsalted butter over medium-high heat. Add onion and celery, season with salt and pepper and sauté until translucent, about 8 minutes. Set aside.
- In a large, heavy bottom stock pot, melt 1 stick of butter over low heat. Add flour, stirring until butter and flour are combined and there are no lumps.
- Very gradually add milk, starting with 1/2 a cup at a time, continually whisking so there are no lumps.
- Dilute 2 teaspoons of clam base in 1/2 cup hot water, add to milk base.
- Add sautéed vegetables, scallops, shrimp, clams, and crab to milk base. Add half and half and any remaining milk. Add potatoes, stir to combine. Season with kosher salt and black pepper.
- Bring chowder to a low simmer over low heat, for 1 hour.
If lumps are present after incorporating milk, use an immersion blender to remove lumps before adding additional ingredients.
Recipe can be completed over a few days if preparing for a party. Sauté vegetables and cube potatoes 1 day prior (store potatoes in cold water.)
- Category: seafood
- Method: stove top
- Cuisine: american
Keywords: new england chowder, seafood chowder, white clam chowder, new england clam chowder, summer chowder recipes