Save Recipe Print
Total:
1 hr
Prep:
10 min
Cook:
50 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

Directions

In a deep stockpot, melt the butter over medium heat. Add the onions and celery and saute until translucent, about 4 minutes. Sprinkle in the flour and stir. Let the flour cook for 1 to 2 minutes. Add 8 cups water and the clam base and whisk vigorously, making sure there are no lumps from the flour. Bring the mixture to a boil, reduce to a simmer, and stir in the potatoes and chopped clams. Simmer for 20 minutes. Add the cream, dill, and season with salt and pepper, to taste. Bring back to a boil, reduce to a simmer, and cook until thickened, another 20 minutes. Check for seasoning, add a few dashes hot sauce, and serve with your favorite crusty bread. 

Cook's Note

*Found at your local seafood market. **Look for fresh from your local seafood market, or use high-quality frozen clams.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Seafood Chowder

Recipe courtesy of Ina Garten

Twice-Baked New Potatoes

Recipe courtesy of Ree Drummond

Low Carb New York Ricotta Cheesecake

Recipe courtesy of George Stella

New Orleans-Style Barbecued Shrimp

Recipe courtesy of Giada De Laurentiis

New England Clam Chowder

Recipe courtesy of Linda Zeidler

New England Clam Chowder

Recipe courtesy of Robert Irvine

New England Clam Chowder

Recipe courtesy of Anne Burrell

New England Clam Chowder

Recipe courtesy of Juan-Carlos Cruz

New England Clam Chowder

Recipe courtesy of Sam LaGrassa

Browse Reviews By Keyword