New England Clam Chowder III Recipe - Allrecipes.com
New England Clam Chowder III Recipe
  • READY IN 30 mins

New England Clam Chowder III

Recipe by  

"Institutional size!"

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 5 gallons Change Servings
ADVERTISEMENT
  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    30 mins

Directions

  1. In a small saucepan over medium heat, melt butter. Stir in flour all at once and continue to cook and stir until it again becomes bubbly at the edges. Remove roux from heat and set aside.
  2. In a 10 gallon pot over medium heat, cook onions and celery until just tender. Meanwhile, place milk in a large double boiler and cook slowly over simmering water. Whisk in the roux and cook the milk until thickened, stirring frequently.
  3. Stir clam juice and chicken broth into the large pot and bring to a boil. Then stir in the thickened milk. Bring that just to a simmer, then stir in the heavy cream, thyme and clams. Simmer 10 minutes more, then season with salt and pepper.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Sep 22, 2008

needs potatoes for sure, definatly needed to be scaled back. But the idea of thickening with a roux was such a brilliant idea. I use a roux to think all my gravys but never thought to use it in my chowder.

 
Nov 18, 2009

the taste of the chowder is good but I had to do a lot of guesing as how to make it. there are steps left out as how to put every thing together. The portions of the ingredients is not correct eighter, the amt. of butter with flour is not right because 1 1/2T flour to 23/4 butter is not enough to make a rue for thicking purpose, is still far to wartery I even addes extra and it still didn't work, at the end had to thinken soup with some cornstartch and water. All in all will not use this one again

 
Aug 29, 2002

the recipe was quick to make tasted good, but was missing the potatoes.

 
Apr 10, 2006

This recipe seems fine except for the fact that the chicken broth mentioned in the ingredients does not seem to be required in the cooking instructions. is a little mystery.

 
Mar 02, 2012

Scaled recipe down because 80 servings would've been way too many left overs. Butter/flour amounts are off, directions don't include the chicken broth, there was too much celery compared to the onion. Along with red potato, I also added some shredded carrot because I had half of a large carrot to use up. I found the chowder to be a bit thin and we were not impressed with this recipe, though because of my additions it was nice and chunky. Not bad, but not for us. Thanks for the try.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 281 kcal
  • 14%
  • Carbohydrates
  • 11.1 g
  • 4%
  • Cholesterol
  • 108 mg
  • 36%
  • Fat
  • 13 g
  • 20%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 28.5 g
  • 57%
  • Sodium
  • 357 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Best Thanksgiving Recipes
Best Thanksgiving Recipes

From the bird to the sides to the cranberry sauce and the pie, it's all here for you.

Top Turkey
Top Turkey

Choose from dozens of top-rated roast turkey recipes, from stuffed to deep-fried.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Related Videos

New England Clam Chowder I

Here’s a hearty comfort-food classic to warm you up on cold winter days.

Cindy's Awesome Clam Chowder

A surprisingly quick-and-easy, creamy clam chowder with bacon and potatoes.

My Best Clam Chowder

See how to make a creamy, 5-star clam chowder.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States