Prev Recipe Next Recipe

Recipe courtesy of Linda Zeidler

Show: FoodNation with Bobby Flay

Episode: Milwaukee

Save Recipe Print

Total:: 1 hr 40 min
Prep:: 20 min
Cook:: 1 hr 20 min

Yield:: 10 to 12 servings

Level:: Intermediate

Ingredients

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

Directions

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Name: New England Clam Chowder
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT1H20M0.000S
Total time: P0Y0M0DT1H40M0.000S
Yield: 10 to 12 servings
Ingredients: 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