New England Clam Chowder Recipe (2024)

FAQs

What is the best thickener for clam chowder? ›

This clam chowder recipe should produce perfectly rich soup. If you'd like your chowder a little thicker, though, you can thicken it with a cornstarch slurry. Simply stir cornstarch into a small amount of cold water (or another liquid, such as wine or stock), then stir the mixture into the simmering chowder.

Chowder is a soup with cream or milk mixed with ingredients such as potatoes, sweet corn, smoked haddock, clams and prawns, etc.

Potatoes: Waxy potatoes like baby red potatoes, or semi-waxy like Yukon Gold potatoes, hold their shape in this soup. You can substitute Russet potatoes, but russets break down more easily for a thicker texture (which isn't always a bad thing).

The most classic and surefire way to thicken a broth-based soup is with a cornstarch slurry. Whisk together equal parts cornstarch (or arrowroot) and water or broth, then whisk it into the pot of soup. A good ratio to get to a pleasant thickness without your soup tasting goopy or heavy is one tablespoon.

Customarily, chowder included onion, potatoes, and cream.

Sometimes, this can occur when the chowder sits in the fridge, as the texture and taste become watered-down, as mentioned by FoodsGuy. Or, when you're adding salt to the soup while the potatoes are cooking, the potatoes may absorb all that saltiness and leave the broth wanting more, explains DeadSpin.

Cook It Longer

Sometimes soup just needs to simmer longer to reach the perfect consistency. Check to see if the vegetables are tender, and then taste the broth. If the soup tastes a bit watery, give it more time.

For clear, brothy soups, stock is your most important ingredient. If you want to make a good soup, you need to use an excellently flavored stock — otherwise, the entire pot could be tasteless.

Many regional variations exist, but the three most prevalent are New England or "white" clam chowder, which includes milk or cream, Manhattan or "red" clam chowder, which includes tomatoes, and Rhode Island or "clear" clam chowder, which omits both.

How to thin out chowder? ›

Ok, this may be a little obvious, but just adding water is going to make your soup go a little further. If you stick to a 50/50 ratio between water and whatever flavoured liquid you're using in your soup (be it tomatoes, a stock type, or a cream), you're unlikely to dilute it to the point of making it unpalatable.

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

A roux is the most common thickener for sauces and soups and comes in three colors and strengths: white, blond, and brown.

How Much Cornstarch to Thicken Soup? Start by using 1 tablespoon of cornstarch at a time, mixed with 2 tablespoons of water. More cornstarch slurry can be added, but be sure not to add too much. Only mix in a small amount of slurry at a time to ensure that your soup will thicken properly.

I prefer my clam chowder creamy but not stick-to-your-spoon thick. but it's easy to thicken it up if you wish. If you prefer a thicker chowder, it only takes one extra step. Towards the end of cooking, add 2 tablespoons of flour into a small bowl and then add 2-3 tablespoons of hot liquid from the pot to the flour.