New England Clam Chowder

Total Time:
1 hr 50 min
1 hr 10 min
40 min

35 servings

  • 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.

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