Save Recipe Print
Total:
1 hr
Prep:
10 min
Cook:
50 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

Directions

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.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

New England Clam Chowder

Recipe courtesy of Dave Lieberman

Manhattan Clam Chowder

Recipe courtesy of Food Network Kitchen

Corn Chowder

Recipe courtesy of Tyler Florence

Seafood Chowder

Recipe courtesy of Ina Garten

Linguini with Clam Sauce

Recipe courtesy of Rachael Ray

Linguine with Clam Sauce

Recipe courtesy of Ree Drummond

Linguine with White Clam Sauce

Recipe courtesy of Anne Burrell

Sweet Potato and Corn Chowder

Recipe courtesy of Geoffrey Zakarian

Linguini with White Clam Sauce

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Latest Stories