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.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

New England Clam Chowder

Recipe courtesy of Sandra Lee

Fish and Corn Chowder

Recipe courtesy of Rachael Ray

New England Clam Chowder

Recipe courtesy of Linda Zeidler

New England Clam Chowder

Recipe courtesy of Anne Burrell

New England Clam Chowder

Recipe courtesy of Robert Irvine

New England Clam Chowder

Recipe courtesy of Food Network Kitchen

New England Clam Chowder

Recipe courtesy of DJ's Clam Shack

New England Clam Chowder

Recipe courtesy of Sam LaGrassa

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.