Recipe courtesy of DJ's Clam Shack
Total:
1 hr 10 min
Active:
1 hr 10 min
Yield:
35 servings
Level:
Easy

Ingredients

Directions

Heat the oil in a medium saucepan and saute the onions, celery, bay leaves and black pepper until translucent. Add the clams and mix to combine.

Add the potatoes, wine, parsley, clam base and a quart of water to the pan and cook until the potatoes are tender.

Add the cream and milk and bring to a boil, about 10 minutes.

Meanwhile, make the roux: Melt the butter in a heavy-bottomed medium saucepan. Add the flour and cook, whisking continuously to prevent burning, until the mixture is pale golden with a nutty aroma, about 7 minutes.

Whisk the roux into the soup and bring to a boil. Add salt to taste.

Serve the clam chowder with oyster crackers.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

New England Clam Chowder

Recipe courtesy of Gail Matthews

New England Clam Chowder

Recipe courtesy of Dave Lieberman

New England Clam Chowder

Recipe courtesy of Anne Burrell

New England Clam Chowder

Recipe courtesy of Michele Ragussis

Rhode Island Style Clam Chowder

Recipe courtesy of Ellie Krieger

Cheddar Corn Chowder

Recipe courtesy of Ina Garten

Seafood Chowder

Recipe courtesy of Ina Garten

Linguine with White Clam Sauce

Recipe courtesy of Food Network Kitchen

White Wine-Steamed Clams

Recipe courtesy of Marc Murphy

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking