New England Clam Chowder

Chef admin | Restaurant

Serve this Hearty Chowder with crusty bread.

  • Serves: 9
  • Vegetarian: ---
  • Preparation Time: 15 minutes
  • Cusine: ---
  • Difficulty: ---
  • Meal Type: ---
  • Main Ingredient: ---
  • Dish Type: Soups
  • Main Cooking Method: ---
  • Season/Occasion: ---
  • Recipe


    • 1 medium chopped stalk of Celery
      1/4 tsp. Salt
      1 small chopped Onion
      1 tblsp. Olive or salad oil
      1 lb. cut into 1/2-inch pieces of Red potatoes
      3 tblsp. All-purpose flour
      1 1/2 cups Milk
      1/4 tblsp. ground Black pepper
      2 8-oz. bottles of Clam juice
      2 10-oz. cans Whole baby clams


    1. 1) In 5-quart Dutch oven or saucepot over medium-high heat, in hot olive or salad oil, cook onion, celery, salt, and pepper until vegetables are tender, stirring occasionally.

      2) Add clam juice, clams with their liquid, and potatoes; over high heat, heat to boiling. Reduce heat to low; cover and simmer 5 to 10 minutes until potatoes are tender.

      3) In 2-cup measuring cup, with fork, stir milk and flour until smooth. Add milk mixture and frozen vegetables to Dutch oven. Over high heat, heat to boiling; boil 1 minute. Stir in lemon juice.

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