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

New England Clam Chowder III

Read Reviews (5)

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Original recipe makes 5 gallons Change Servings
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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
  • PREP 10 mins
  • COOK 20 mins
  • READY IN 30 mins
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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.

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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

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Aug 29, 2002

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

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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.

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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.

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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.

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