New England Clam Chowder
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1546
- Total Fat
- 124
- Saturated Fat
- 76
- Carbohydrates
- 76
- Dietary Fiber
- 7
- Sugar
- 11
- Protein
- 38
- Cholesterol
- 425
- Sodium
- 1519
- Total: 1 hr
- Prep: 10 min
- Cook: 50 min
Ingredients
1 pound (4 sticks) butter
1 1/2 white onions, diced
5 stalks celery, sliced thin
1/3 cup all-purpose flour
2 tablespoons clam base* or clam juice (See Cook's Note)
4 potatoes (Idaho or russet), peeled and cut into 1/4-inch cubes
2 pounds fresh chopped clams **
4 cups heavy cream
2 to 3 tablespoons chopped fresh dill
Salt and freshly ground black pepper
A few dashes of your favorite hot sauce
1 loaf crusty bread, for serving
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.