Recipe courtesy of Michele Ragussis

New England Clam Chowder

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  • Level: Intermediate
  • Total: 1 hr
  • Prep: 10 min
  • Cook: 50 min
  • Yield: 4 to 6 servings
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Ingredients

Directions

  1. In a deep stockpot, melt the butter over medium heat. Add the onions and celery and saute until translucent, about 4 minutes. Sprinkle in the flour and stir. Let the flour cook for 1 to 2 minutes. Add 8 cups water and the clam base and whisk vigorously, making sure there are no lumps from the flour. Bring the mixture to a boil, reduce to a simmer, and stir in the potatoes and chopped clams. Simmer for 20 minutes. Add the cream, dill, and season with salt and pepper, to taste. Bring back to a boil, reduce to a simmer, and cook until thickened, another 20 minutes. Check for seasoning, add a few dashes hot sauce, and serve with your favorite crusty bread. 

Cook’s Note

*Found at your local seafood market. **Look for fresh from your local seafood market, or use high-quality frozen clams.

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