Chowder Fries Recipe

prepare potatoes

Wash and peel (optional) the potatoes. Cut into 1/4–1/3-inch sticks for classic fries. Rinse cut potatoes under cold water until water runs clear to remove excess starch; this helps them crisp. Pat completely dry with kitchen towels.

par-cook (optional for crispier fries)

If you prefer extra-crispy fries, blanch the cut potatoes in boiling salted water for 3 minutes, then drain and pat dry. Alternatively, you can proceed directly to frying.

fry or bake

For frying: In a heavy skillet or Dutch oven, heat 1 cup vegetable oil to 350°F (175°C). Fry potatoes in batches without crowding for 4–6 minutes until pale-golden and tender; remove and drain on paper towels. Increase oil heat to 375°F (190°C) and fry a second time in batches 1–2 minutes until deep golden and crisp. Season immediately with 1 tsp salt, 1/4 tsp black pepper and 1/4 tsp paprika. For baking/oven option: toss cut potatoes with 2 tbsp vegetable oil (not included in ingredient total), spread in a single layer on a baking sheet, bake at 425°F (220°C) for 25–30 minutes turning once until crisp; season as above.

sauté aromatics

In a medium saucepan, melt 2 tbsp unsalted butter over medium heat. Add 1/2 cup finely diced onion and 1/4 cup diced celery. Sauté, stirring, until softened and translucent, about 4–5 minutes. Do not brown.

make roux

Sprinkle 2 tbsp all-purpose flour over the softened vegetables and stir continuously for 1 minute to cook the raw flour taste and form a light roux.

add liquids

Slowly whisk in 1 cup clam juice until smooth, then whisk in 1 cup milk. Bring the mixture to a gentle simmer, stirring frequently, until it thickens slightly, about 3–5 minutes.

add clams and season

Add the 8 oz chopped canned clams (including their juices) and heat just until warmed through (1–2 minutes). Taste and adjust seasoning with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Stir in 1 tbsp chopped fresh parsley. If chowder is too thick, thin with up to 2 tbsp additional milk or clam juice to reach a ladleable consistency for pouring over fries.

keep warm

Lower heat to the lowest simmer, cover slightly, and keep the chowder warm while you finish the fries and bacon.

cook bacon

Cook 4 slices of bacon until crisp in a skillet over medium heat or on a baking sheet in a 400°F (200°C) oven for 12–18 minutes. Drain on paper towels, then chop or crumble.

assemble chowder fries

Place a generous portion of hot fries on a serving platter or individual plates. Spoon the warm clam chowder evenly over the fries (use as much as you like; about 1/2 to 3/4 cup chowder per serving is typical). Scatter crumbled bacon over the top. Sprinkle 1/2 cup shredded sharp cheddar if using, then garnish with 1 tbsp thinly sliced chives or green onions and the remaining chopped parsley. Serve immediately with lemon wedges on the side for squeezing, if desired.

serve

Serve hot so fries remain as crisp as possible under the chowder. Provide napkins — this is a rich, saucy snack best eaten right away.