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New England Clam Chowder III

Rated as 2.6 out of 5 Stars

"Institutional size!"
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30 m servings 281
Original recipe yields 80 servings (5 gallons)


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  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.

Nutrition Facts

Per Serving: 281 calories; 13 11.1 28.5 108 352 Full nutrition

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Read all reviews 5
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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 ...

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 ...

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

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.

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...