Recipe courtesy of Linda Zeidler

New England Clam Chowder

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  • Level: Intermediate
  • Total: 1 hr 40 min
  • Prep: 20 min
  • Cook: 1 hr 20 min
  • Yield: 10 to 12 servings
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3/4 ounce salad oil

1/2 teaspoon chopped garlic

1 cup diced celery

1 cup diced carrots

1 cup diced onions

1/2 teaspoon basil

1/2 teaspoon oregano

1 teaspoon thyme

1/2 teaspoon salt

3/4 gallon clam stock or juice

3 large peeled and diced potatoes

Roux (3/4 pound butter and 1 1/2 cups flour)

2 cups drained, chopped clams


  1. In large pot saute the oil and garlic about 2 minutes. Add diced vegetables and saute for 10 minutes or until vegetables are tender. Add herbs and salt. Add clam stock and bring to a boil. Add potatoes and bring to a boil again. Add roux and chopped clams, reduce heat and simmer for one hour.