Market Street Clam Chowder

Ingredients

• 125 g (1 cup)plain flour
• 170 g (3/4 cup), meltedbutter
• 450 g (3 cups), diced into 1.3 cm piecespotatoes
• about 100 g (1 cup), finely dicedcelery
• about 160 g (1 cup), finely dicedyellow onions
• about 150 g (1 cup), finely dicedgreen pepper
• about 90 g (1 cup), finely dicedleeks
• 2 teaspoonsblack pepper
• 1 1/2 tablespoonssalt
• 2 sprigs (or 1 1/2 teaspoons dried)whole thyme
• 6bay leaves
• 1 teaspoonTabasco sauce
• 660 ml (2 3/4 cups)water
• 180 ml (3/4 cup)clam juice, reserved from the cans
• 3 × 184 g (6.5 oz) cans, drained; reserve the clam juiceminced clams
• 1.42–1.89 litres (1 1/2–2 quarts)half-and-half
• to tastefreshly cracked pepper, for garnish
• to tastefresh whole thyme, for garnish
• to taste, optionalcrackers or bread, for topping

Instructions

1. 1

   Bake the roux

   Mix the melted butter and flour in an oven-safe dish. Bake at 163°C (325°F) for 30 minutes.

2. 2

   Simmer the vegetables

   Put everything except the clams and half-and-half in a large pot. Bring to the boil, reduce the heat to medium-low, cover and simmer for 10–15 minutes, until the potatoes are cooked.

3. 3

   Thicken the soup

   Stir in the baked butter-and-flour mixture until the soup is very thick, almost like cookie dough.

4. 4

   Finish and serve

   Stir in the clams and half-and-half; use 1.42 litres (1 1/2 quarts) for a thicker soup. Heat over medium-low until warmed through and it reaches the desired thickness. The soup thickens further by the next day. Remove the bay leaves and thyme sprigs, then serve in bowls or bread bowls, garnished with freshly cracked pepper and fresh thyme.

What is clam chowder?

Clam chowder is a creamy soup associated with the coastal cooking of New England, where clams and their savoury cooking liquid are a natural pairing. This version combines clams with potatoes and a generous mix of chopped vegetables.

Baked butter and flour are stirred in to thicken the broth, while half-and-half makes the finished soup creamy. The recipe’s large yield makes it suited to a shared meal or leftovers.

Nutrition and macros by portion

The nutrition label shows one serving as written: 440 calories, 13g protein, 35g carbs, 29g fat.

The potatoes and flour provide most of the carbohydrates, while butter and half-and-half contribute much of the fat and saturated fat. Clams provide protein, and the salt and clam juice are major sources of sodium. Balance a bowl with a simple green salad or extra vegetables, and consider bread or crackers optional.

Why bake the butter and flour?

Roux mixture: baking the melted butter and flour together for 30 minutes prepares the thickener before it goes into the pot. Stir it into the simmered vegetables gradually enough to combine it evenly.

Texture: the method calls for the soup to become exceptionally thick at this stage, almost like cookie dough. The half-and-half loosens it afterwards.

Build the flavour in the pot

Vegetables: finely diced celery, onion, green pepper and leek add flavour throughout the broth, while the potato gives the chowder substance. Keep the potato pieces around 1.3 cm so they cook during the stated simmer.

Seasonings: thyme, bay leaves, black pepper and Tabasco flavour the base as it simmers. The clam juice adds a savoury note, so reserve it when draining the clams.

Check the potatoes before thickening

Doneness: after 10–15 minutes of simmering, test a potato piece with a fork. It should be cooked through before you stir in the thickener.

Timing: potato size and the pace of the simmer affect how quickly they soften. If they need longer, keep simmering until tender rather than relying on the clock alone.

Choose your finished thickness

Half-and-half: use the lower amount, 1.42 litres, for a thicker chowder, or add more towards 1.89 litres for a looser consistency. Heat gently over medium-low and stop when the soup is warmed through and suits your preference.

Leftovers: the recipe notes that the soup thickens further overnight. Keep that in mind when deciding how much half-and-half to add before serving.

Serve it with bread or crackers

Bread: serve the chowder in a bowl or a bread bowl, as the method suggests. Crusty bread is also useful for scooping up the creamy broth.

Garnish: finish each serving with freshly cracked pepper and fresh thyme. Crackers are an optional topping for a crisp contrast.

Recipe notes & tips

• Drain the clams over a measuring jug so you can reserve the clam juice for the soup.
• Dice the potatoes evenly so they soften at roughly the same rate.
• Keep the pot covered while the vegetables and potatoes simmer.
• Stir the baked butter-and-flour mixture in thoroughly to avoid pockets of thickener.
• Add the half-and-half gradually if you want more control over the final consistency.
• Remove the bay leaves and thyme sprigs before serving.

Variations

• Add more herbs: finish with extra fresh thyme for a brighter herbal note.
• Adjust the heat: add Tabasco sparingly or omit it for a milder soup.
• Make it thicker: use 1.42 litres of half-and-half as directed.
• Make it looser: use up to 1.89 litres of half-and-half.
• Choose a topping: serve with crackers or bread, or use a bread bowl.

Common mistakes to avoid

• Skipping the clam juice: reserve it when draining the clams so its savoury flavour goes into the pot.
• Adding the clams too early: stir them in with the half-and-half after the vegetables have simmered.
• Leaving the potatoes firm: check them before adding the thickener and simmer longer if needed.
• Adding all the half-and-half by default: start with the smaller quantity if you prefer a thicker chowder.
• Serving with bay leaves in the bowl: remove them, along with the thyme sprigs, before serving.

How to store

Refrigerate leftover chowder in a covered container and use within 3 days. Reheat gently in a saucepan over low heat, stirring often; it will be thicker after chilling, so loosen it with a little water or half-and-half if needed.

Frequently asked questions