Recipe courtesy of DJ's Clam Shack
New England Clam Chowder
- Level: Easy
- Yield: 35 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 35 servings
- Calories
- 475
- Total Fat
- 34
- Saturated Fat
- 20
- Carbohydrates
- 25
- Dietary Fiber
- 2
- Sugar
- 6
- Protein
- 13
- Cholesterol
- 125
- Sodium
- 660
- Total: 1 hr 10 min
- Active: 1 hr 10 min
Ingredients
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
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.