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Dempsey's New England Clam Chowder by


7-9 cups of diced potatoes (gold potatoes)
3 1/2 cups of chopped onions
1/2 lb of bacon
4 cups chopped celery
1 3/4 cups all purpose flour
63 oz. Doxsee ocean chopped clams
juice from clams
1/4 lb butter (or more)
10 cups hot water
7 tbsp."Minors" clam base
10-14 oz. heavy cream
dash of hot sauce
dash worcestershire sause
pinch of thyme
1 bay leaf
salt and pepper to taste


Cook bacon (crisp not burnt). Remove bacon do not drain. Chop and set aside.
Add celery and onions to bacon fat and saute' until translucent.
Add flour and butter to make a roux.
Add water and clam base and juice from clams
Add potatoes and bacon, thyme, bay leaf, worcestershire and hot sauce and bring to a boil.
Reduce heat and simmer until potatoes are tender (10-15 mins.)
Add clams and heavy cream.
Remove from heat and let set.

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