New England Clam Chowder

Melissa Snow


Being from the Pacific NW, I of course love clam chowder! This is the clam chowder that is served at the Cape May Cafe at WDW Beach Club resort. My favorite place to stay is the Yacht club right next door!

I can never find clam broth in the grocery stores, so I use clam juice. If you use clam juice, double the amount of the salt, pepper, and basil.

★★★★★ 3 votes
8 as first course or 4 as a main course


1/2 c
1/3 c
all-purpose flour
2 Tbsp
vegetable oil
large onion, finely chopped
stalks celery, finely chopped
2 c
clam broth
medium sized red potatoes, diced into 1/2-inch pieces(about 3 cups)
2 can(s)
6 1/2 ounces each chopped clams, liquid reserved
1 tsp
dried thyme leaves, crumbled
1/2 tsp
dried basil leaves, crumbled
1/2 tsp
salt, or to taste
1/4 tsp
freshly ground pepper, or to taste
drops tabasco sauce, or to taste
2 c


1Melt butter in 2 quart saucepan over medium heat. Add flour and cook, stirring constantly, for 3 minutes. Remove from the saucepan from the heat and set aside.
2Heat oil in a 4 to 5 quart Dutch oven over medium heat until hot but not smoking. Add chopped onion and celery and cook, stirring, about 5 minutes, or until the onion is softened.
3Stir in the clam broth, potatoes, chopped clams with their liquid, thyme, basil, salt, pepper, and Tabasco sauce. Bring the mixture to a simmer over medium heat and simmer for 5 minutes, or until the potatoes are cooked through.
4Add the half-and-half and bring to a low boil over medium-high heat. Slowly add the flour mixture, whisking constantly, until well blended. Reduce the heat to low and simmer for 10 minutes, stirring occasionally.

About New England Clam Chowder

Course/Dish: Chowders