New England Clam Chowder

You must log in to upload a photo.

(unrated) Log in to rate this recipe!

The National Culinary Review, December 2008


51 oz. Sea Watch Chopped Sea Clams, juice drained and reserved
46 oz Sea Watch Clam Juice
8 oz Butter
8 oz Flour
8 oz. Celery, chopped
8 oz. Onions, chopped
16 oz Potatoes, chopped
32 oz Half & Half


Make rouge from butter and flour, add onions and celery stirring constantly for 3 minutes. Add clam juice and potatoes cook over medium heat until potatoes are tender. Add clams, half-n-half and season with salt pepper.


22 8 oz bowls


Seafood, Soup, The National Culinary Review

ACF reserves the right to remove inappropriate comments.

Association of Nutrition & Foodservice Professionals