Recipe courtesy of Iggy's Doughboys
40 min
40 min
4 to 6 servings


  • 3 tablespoons butter
  • 3 stalks celery, finely diced 
  • 1/2 large yellow onion, finely diced 
  • 2 tablespoons clam base
  • 1/4 cup all-purpose flour 
  • 8 cups clam juice 
  • 1/2 teaspoon ground white pepper 
  • Pinch dried thyme 
  • Dash Worcestershire sauce 
  • 2 cups chopped clams (about 16 ounces)
  • 3 large potatoes, peeled, cut into 1-inch cubes and blanched 


In a large pot, melt the butter over medium heat and saute the celery and onions until soft and translucent, 6 to 8 minutes. Mix the clam base with 1/4 cup water, and then add into the pot. Add the flour and stir to absorb the butter and thicken slightly. Add the clam juice, mixing well and bring to a boil. Reduce the heat to medium-low and add the white pepper, thyme and Worcestershire, and simmer for 8 to 10 minutes. Add the clams and potatoes, and cook to heat through slowly, allowing all flavors to blend together. Serve hot.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.


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