Clam Chowder



Serves 6 to 8


  • 12 tablespoons (1 1/2 sticks) unsalted butter, divided
  • 2 cups chopped yellow onions (2 onions)
  • 2 cups medium-diced celery (4 stalks)
  • 2 cups medium-diced carrots (6 carrots)
  • 4 cups peeled medium-diced boiling potatoes (8 potatoes)
  • 1 1/2 teaspoons minced fresh thyme leaves (1/2 teaspoon dried)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1 quart (4 cups) clam juice
  • 1/2 cup all-purpose flour
  • 2 cups milk
  • 3 cups chopped fresh chowder clams (1 1/2 pounds shucked clams)


  • Large heavy-bottomed stock pot
  • Small pot
  • Peeler
  • Whisk


  1. Melt 4 tablespoons (1/2 stick) of butter in a large heavy-bottomed stockpot.  Add the onions and cook over medium-low heat for 10 minutes, or until translucent.  Add the celery, carrots, potatoes, thyme, salt, and pepper and saute for 10 more minutes.  Add the clam juice, bring to a boil, and simmer, uncovered, until the vegetables are tender, about 20 minutes.
  2. In a small pot, melt the remaining 8 tablespoons of butter and whisk in the flour.  Cook over very low heat for 3 minutes, stirring constantly.  Whisk in a cup of the hot broth and then pour this mixture back into the cooked vegetables.  Simmer for a few minutes until the broth is thickened.
  3. Add the milk and clams and gently heat for a few minutes to cook the clams.  Taste for salt and pepper.  Serve hot.

Note:  If you use bottled clam juice instead of fresh, you may need to add more salt.


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