Recipe courtesy of DJ's Clam Shack

New England Clam Chowder

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  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 1 hr 10 min
  • Yield: 35 servings
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2 tablespoons vegetable oil

2 onions, chopped 

1 bunch celery, chopped

8 bay leaves 

2 tablespoons freshly ground black pepper 

2 quarts chopped clams

4 pounds red potatoes, cut into medium dice

1 liter white wine 

1/2 cup chopped fresh parsley

1/2 cup clam base

2 quarts heavy cream 

2 quarts milk 

2 cups (4 sticks) unsalted butter, cut into cubes

3 cups all-purpose flour

Table salt

Oyster crackers, for serving


  1. 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.
  2. Add the potatoes, wine, parsley, clam base and a quart of water to the pan and cook until the potatoes are tender.
  3. Add the cream and milk and bring to a boil, about 10 minutes.
  4. 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.
  5. Whisk the roux into the soup and bring to a boil. Add salt to taste.
  6. Serve the clam chowder with oyster crackers.