Recipe courtesy of DJ's Clam Shack
Save Recipe Print
Total:
1 hr 10 min
Active:
1 hr 10 min
Yield:
35 servings
Level:
Easy

Ingredients

Directions

Heat the oil in a medium saucepan and saute the onions, celery, bay leaves and black pepper until translucent. Add the clams and mix to combine.

Add the potatoes, wine, parsley, clam base and a quart of water to the pan and cook until the potatoes are tender.

Add the cream and milk and bring to a boil, about 10 minutes.

Meanwhile, make the roux: Melt the butter in a heavy-bottomed medium saucepan. Add the flour and cook, whisking continuously to prevent burning, until the mixture is pale golden with a nutty aroma, about 7 minutes.

Whisk the roux into the soup and bring to a boil. Add salt to taste.

Serve the clam chowder with oyster crackers.

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

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

New England Clam Chowder

Recipe courtesy of Dave Lieberman

Manhattan Clam Chowder

Recipe courtesy of Food Network Kitchen

New England Clam Chowder

Recipe courtesy of Anne Burrell

New England Clam Chowder

Recipe courtesy of Michele Ragussis

New England Clam Chowder

Recipe courtesy of Sandra Lee

New England Clam Chowder

Recipe courtesy of Gail Matthews

New England Clam Chowder

Recipe courtesy of Robert Irvine

New England Clam Chowder

Recipe courtesy of Emeril Lagasse

New England Clam Chowder

Recipe courtesy of Robert Irvine

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories