Homemade Clam Chowder

A year round Newrich and creamy clam chowder England favorite – tender clams simmered with onions, potatoes and celery in a creamy broth.

  • 1  gal Water
  • ½ lb Clam Base
  • 1 can Chopped sea Clams (48-54 oz)
  • 1 lb Cooked Diced potatoes
  • 4 oz Diced celery
  • 4 oz Diced onions
  • 12 oz Roux (50/50 blend – melted margarine & white flour)
  • ½ gal Half & Half
  • 3 ea Bay Leaves


  • Strain Juice from clams into a 10 qt saucepan and set clams and potatoes aside.
  • Add water, clam base, celery, onions, Bay leaves and Half & Half to saucepan.
  • Bring to a boil then reduce to a simmer.
  • Slowly add roux with a fine wire whip, about 3 ounces at a time, until desired thickness is achieved.
  • Fold in clams and potatoes.
  • Add Salt & Pepper to taste.
  • Yield: Approximately 2 gallons or 32 – 8oz portions

Serving Suggestions:

  • Accompany with a Garden Salad for a light lunch.
  • Serve in a Bread Bowl with fresh cut fruit.
  • Pair with a traditional Lobster Roll for a sensational New England treat.

Chef’s Notes:

For a more Robust flavor Add salt pork or chopped bacon.
Omit potatoes to use as a White Clam sauce and serve atop linguini

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