Recipe courtesy of DJ's Clam Shack
Save Recipe Print
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.

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

New England Clam Chowder

Recipe courtesy of Sam LaGrassa

New England Clam Chowder

Recipe courtesy of Robert Irvine

New England Clam Chowder

Recipe courtesy of Dave Lieberman

New England Clam Chowder

Recipe courtesy of Sam LaGrassa

New England Clam Chowder

Recipe courtesy of Food Network Kitchen

New England Clam Chowder

Recipe courtesy of Gail Matthews

New England Clam Chowder

Recipe courtesy of Linda Zeidler

New England Clam Chowder

Recipe courtesy of Robert Irvine

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.