New England Chowder Recipe
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.
How to Make the Best New England Chowder
New England chowder represents the best of American coastal cuisine—a luxurious blend of fresh seafood simmered in a silky cream base. This recipe takes the classic white clam chowder and elevates it with a variety of seafood including scallops, shrimp, and crab, making every spoonful rich with flavor and texture.
The beauty of this chowder lies in its simple preparation and quality ingredients. A proper roux base creates the creamy foundation, while tender potatoes and sautéed aromatic vegetables provide substance and depth. The clam base adds concentrated umami that ties all the seafood together in perfect harmony.
Perfect for summer entertaining or a special dinner, this New England chowder serves 15 and makes an impressive main course that’s sure to impress family and friends. Serve it in bowls with crusty bread and watch it disappear from the table.
New England Chowder
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.
Ingredients
Vegetables & Base
Roux & Dairy
Seafood
Seasonings
Instructions
Prepare Vegetables & Seafood Base
- 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 sauté 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.
Make the Roux & Cream Base
- 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.
Combine & Simmer
- 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
- This recipe yields a rich, creamy chowder with multiple types of seafood—adjust quantities based on preference.
- The chowder can be made ahead and reheated gently over low heat.
- For a thinner consistency, add more milk or half and half during the final step.