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.
Course Seafood
Cuisine American
Keyword new england chowder, new england clam chowder, seafood chowder, summer chowder recipes, white clam chowder
Prep Time 30 minutesminutes
Cook Time 1 hourhour30 minutesminutes
Total Time 2 hourshours
Servings 15servings
Calories 351kcal
Author Lauren
Ingredients
1large yellow onionfinely dice
3ribs celeryfinely diced
1 ½poundsYukon gold potatoesbite sized cubes
3tablespoonunsalted butter
8tablespoonunsalted butter
1cupall purpose flour
½gallonwhole milk
4cupshalf and half
2teaspoonclam base
½poundbay scallops
½poundsmallsalad shrimp
5cans Snow's chopped clamsdrained (5.5 ounce can)
½poundimitation crab meathand shredded
kosher salt
black pepper
Instructions
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 8 tablespoons 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 ½ a cup at a time, continually whisking so there are no lumps.
Dilute 2 teaspoons of clam base in ½ 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.
Notes
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.)