Recipe of the Week

New England clam chowder

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Chris Parker/ThisWeekNEWS
New England clam chowder.

Yield: 10 servings


  • 2.5 cups leeks chopped
  • 2.5 cups carrots diced
  • 2 cups celery diced
  • 4 cups redskin potatoes, diced, skin on
  • 1 Tablespoon Old Bay seasoning
  • 1 Tablespoon clam base
  • ½ teaspoon cayenne
  • 51 oz. chopped clams in juice
  • 3 Tablespoons olive oil
  • 3 Tablespoons butter
  • 6 Tablespoons flour
  • 1.5 qt. heavy cream
  • 1.5 qt. half and half



In large stock pot add olive oil, sauté leeks, carrots and celery until they begin to soften. Add butter, then add flour, and continue cooking for 3-4 min. Add cream, half and half, clam base, Old Bay, cayenne pepper and potatoes.

Return to a boil and reduce heat and simmer 10-15 min.

Add clams with juice, return to a boil. Reduce heat and simmer stirring frequently for 10-15 min.

Adjust with salt and pepper.