"Rich, creamy, and loaded with fresh flavor, a good one can transport you right to the beach - and it's an easy feat to achieve at home. All you need are a few essentials, like canned clams and cream. Because there are so few ingredients involved, though, it's really important to get them right. This is especially true for the potatoes."
"he says that the best ones to use are waxy, gold-fleshed potatoes. More specifically, baby potatoes. Le says, "I personally love using the little mini peewee gold potatoes, they just hold the texture very well. I don't know if you have a lot of clam chowder or not, but sometimes it gets grainy. So the peewees, you actually don't have to cook as long, so you just throw them in last minute.""
Clam chowder relies on few core ingredients like canned clams and cream, so ingredient choices matter. Potatoes provide texture and act as a natural thickening agent, but varieties behave differently. Waxy, gold-fleshed potatoes—especially small baby or peewee golds—hold their shape and prevent a grainy texture. Red and russet potatoes also work; russets break down more and yield a thicker chowder. Add potato chunks toward the end of cooking after the base comes together. Larger gold chunks take about 15 minutes, red potatoes about 10 minutes, and russets or baby potatoes take less time to become tender.
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