Award-winning Chowder Fries Recipe

prep potatoes

Peel (optional) and cut russet potatoes into 1/3-inch fries. Rinse in cold water until water runs clear to remove starch.

Soak cut fries in cold water for at least 30 minutes (or up to 2 hours) to remove excess starch; refrigerate while soaking.

After soaking, drain and dry potatoes very well with clean kitchen towels. Toss with cornstarch, salt, and pepper to lightly coat.

Heat vegetable oil in a deep pot or fryer to 325°F (163°C). Fry potatoes in batches for 4–5 minutes until soft but not browned. Remove and drain on a wire rack or paper towels.

Increase oil temperature to 375°F (190°C). Fry the blanched fries again in batches for 2–3 minutes until golden and crispy. Drain and season immediately with a pinch more salt if desired.

Cook bacon: In a heavy-bottomed saucepan over medium heat, cook 4 slices of bacon until crisp, about 6–8 minutes. Reserve 1 tablespoon of bacon fat in the pan, transfer the cooked bacon to paper towels, and crumble when cool. Reserve crumbled bacon for topping.

Mince onion, celery, and garlic. Peel and dice the small potato for the chowder into 1/2-inch cubes.

Add butter to the bacon fat in the pan over medium heat. When butter melts, add the diced onion and celery and cook until softened and translucent, about 5 minutes. Add minced garlic and cook 30 seconds until fragrant.

Sprinkle flour over the vegetables and cook, stirring, 2 minutes to make a roux and remove raw flour taste.

Slowly whisk in clam juice and chicken broth until smooth. Add diced potato, thyme leaves, and bay leaf. Bring to a simmer and cook 10–12 minutes until potato is tender and liquid has slightly thickened.

If using fresh or frozen clams, add them now and cook until they open (fresh) or are heated through (frozen). If using canned clams, add clams and 1/4 cup of their reserved juice. Stir to combine.

Reduce heat to low and stir in milk and half-and-half. Warm gently — do not boil — for 3–4 minutes to heat through and thicken slightly. Remove and discard bay leaf.

Season chowder with Worcestershire sauce, hot sauce, salt, and black pepper. Taste and adjust seasoning. For a creamier chowder, mash about one-third of the cooked potato pieces with the back of a spoon in the pot and stir to incorporate.

Keep chowder warm over the lowest heat while you finish fries and assembly. If chowder becomes very thick, thin with up to 1/4 cup additional milk or clam juice.

Grate sharp cheddar cheese and crumble the reserved cooked bacon slices.

Portion fries onto plates or a shallow tray. Spoon a generous ladle (about 3/4 to 1 cup) of hot clam chowder over the fries so it soaks slightly but doesn't make them completely soggy.

Sprinkle shredded cheddar evenly over the chowder-topped fries so it melts from the heat. Scatter crumbled bacon on top.

Garnish with chopped fresh chives and serve immediately with lemon wedges on the side for a bright squeeze if desired.