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.
Recipe courtesy of DJ's Clam Shack