New England Clam Chowder
- 2 tablespoons vegetable oil
- 2 onions, chopped
- 1 bunch celery, chopped
- 8 bay leaves
- 2 tablespoons freshly ground black pepper
- 2 quarts chopped clams
- 4 pounds red potatoes, cut into medium dice
- 1 liter white wine
- 1/2 cup chopped fresh parsley
- 1/2 cup clam base
- 2 quarts heavy cream
- 2 quarts milk
- 2 cups (4 sticks) unsalted butter, cut into cubes
- 3 cups all-purpose flour
- Table salt
- Oyster crackers, for serving
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.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.