New England Clam Chowder
- 1 pound (4 sticks) butter
- 1 1/2 white onions, diced
- 5 stalks celery, sliced thin
- 1/3 cup all-purpose flour
- 2 tablespoons clam base* or clam juice
- 4 potatoes (Idaho or russet), peeled and cut into 1/4-inch cubes
- 2 pounds fresh chopped clams **
- 4 cups heavy cream
- 2 to 3 tablespoons chopped fresh dill
- Salt and freshly ground black pepper
- A few dashes of your favorite hot sauce
- 1 loaf crusty bread, for serving
- *Found at your local seafood market
- **Look for fresh from your local seafood market, or use high-quality frozen clams
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.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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