New England Clam Chowder With Oystah Crackahs

Your Recipe of the Day No Images? Click here New England Clam Chowder Many New England clam chowder recipes use a flour-based roux as a thickener, which can make the chowder unpleasantly heavy. We use potatoes instead, which gives the chowder a lighter (but still plenty rich) texture. Without a roux the chowder is going to break, but a quick trip to the blender will bring it back together. Read More → The Kitchen Essential Dutch Oven This one-pot wonder comes together in just an hour, thanks in part to the awesome heat retention of the enameled dutch oven in which it is cooked. Shop Now   Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe