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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:


Iggy's Clam Cakes

Recipe courtesy of Iggy's Doughboys

Iggy's Doughboys

Recipe courtesy of Iggy's Doughboys

Super-Tuscan Clam Chowder

Recipe courtesy of Debi Mazar and Gabriele Corcos

Long Island Iced Tea

Recipe courtesy of Food Network Kitchen

Corn Chowder with Chili Powder and Crumbled Cotija Cheese

Recipe courtesy of Nadia G

Rhode Island Clam Chowder

Recipe courtesy of Eden Grinshpan

So Much Pretty Food Here