New England Claw Chowder Recipe

Render bacon and sweat aromatics

In a large heavy-bottomed pot over medium heat, add the diced bacon and cook until fat is rendered and bacon is crisp, about 6–8 minutes. Use a slotted spoon to remove bacon pieces and set aside on paper towel, leaving the fat in the pot. Reduce heat to medium-low, add the butter to the bacon fat and melt. Add the diced onion and celery and sweat gently until translucent and soft, about 6–8 minutes, stirring occasionally.

Make roux

Raise heat to medium, sprinkle the flour over the softened vegetables, stir to coat, and cook the flour for 2–3 minutes to remove the raw taste (you want a pale blond roux, not browned). Stir constantly so the flour doesn’t burn.

Add liquid and aromatics

Slowly whisk in the clam juice or seafood stock until smooth, then add the milk and heavy cream a little at a time, whisking to combine. Add the bay leaf and thyme, increase heat to medium-high and bring the mixture to a gentle simmer. Reduce heat to maintain a low simmer (avoid rolling boil) so the base thickens slightly, about 10 minutes. Season with salt and black pepper.

Cook potatoes

While the base simmers, place the cubed potatoes in a medium saucepan and cover with cold salted water. Bring to a boil over high heat, then reduce to a simmer and cook until just tender when pierced with a fork, about 8–10 minutes. Drain and set aside. (Alternatively, you can add raw potatoes directly to the chowder base earlier — if doing so, add with the clam juice and simmer until tender, about 12–15 minutes.)

Add corn and claws

Add the cooked (or pre-cooked) potatoes and the corn kernels to the chowder base and simmer for 3–4 minutes to heat through. Add the chopped claw meat and simmer gently for another 2–3 minutes until the shellfish is warmed through and opaque. Do not overcook the claw meat to avoid toughness.

Adjust thickness

If the chowder is too thick, stir in up to 60 ml (1/4 cup) more milk or stock to reach desired consistency. If too thin, simmer a few more minutes to reduce, or mix 1 tsp flour with cold milk to make a slurry and whisk in, simmering until thickened.

Brighten and finish

Remove the bay leaf. Stir in the reserved crisp bacon, lemon juice, Worcestershire sauce, and hot sauce if using. Taste and adjust seasoning with additional salt, pepper, or lemon as desired.

Serve

Ladle the chowder into warm bowls, sprinkle each serving with chopped chives and parsley, and finish with a small drizzle of melted butter if desired. Serve with oyster crackers or toasted sourdough on the side.