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



  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.