New England Clam Chowder

  • 3 tablespoons butter
  • 3 stalks celery, chopped
  • 1 small red onion, chopped
  • 3 garlic cloves, minced
  • 1/3 cup all-purpose flour
  • 2 cups vegetable or chicken broth
  • 1 cup clam juice
  • 4 medium Yukon gold potatoes, peeled and cut into 1/2-inch cubes ( about 2 cups)
  • 3/4 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon dried thyme
  • 2 cups chopped clams
  • 2 cups half-and-half
  • 2 tablespoons fresh chopped dill
  • Sliced scallions for garnish
  • Tabasco hot pepper sauce, optional


In large Dutch oven over medium heat melt butter. Add celery and onions; cook about 5 minutes, until just softened. Add garlic; cook 2 minutes. Stir in flour; cook, stirring constantly until mixture is lightly browned. Gradually add broth and clam juice; stir until thickened. Add potatoes, salt, pepper and thyme. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 15 minutes, stirring occasionally.

Add clams, half-and-half and dill: cook 5 minutes longer to blend flavors. Serve chowder with sliced scallions and Tabasco sauce if desired. 

Serves 4

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