Waltham Clam Chowdah Recipe

Name: Waltham Clam Chowdah
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ tablespoons light butter, divided; ½ cup yellow onion, chopped; 1 cup leek, chopped (white bulb part only); 2 cups celery, 1/4-inch slices (4 stalks); 1 lb russet potato, 1/2-inch chunks; ½ teaspoon powdered thyme; 2 tablespoons hot sauce; 4 slices bacon; 1 tablespoon kosher salt; 1 teaspoon black pepper, freshly ground; 1 quart clam juice; ½ cup cornstarch; 2 cups skim milk; 30 ounces baby clams

Servings: persons

½ tablespoons light butter, divided
½ cup yellow onion, chopped
1 cup leek, chopped (white bulb part only)
2 cups celery, 1/4-inch slices (4 stalks)
1 lb russet potato, 1/2-inch chunks
½ teaspoon powdered thyme
2 tablespoons hot sauce
4 slices bacon
1 tablespoon kosher salt
1 teaspoon black pepper, freshly ground
1 quart clam juice
½ cup cornstarch
2 cups skim milk
30 ounces baby clams

1
Melt 4 tablespoons (1/2 stick) of the butter in a large heavy-bottomed stockpot.
2
Add the onions and leeks and cook over medium-low heat for 10 minutes, or until translucent.
3
Add the celery, potatoes, thyme, hot sauce, salt, and pepper and saute for 10 more minutes.
4
Cook 4 strips of bacon until crispy, saving the grease.
5
Pat bacon dry and chop finely, then add to the pot.
6
If desired, also add the bacon grease and stir to thoroughly coat the vegetables.
7
Add the clam juice, bring to a boil, and simmer, uncovered, until the vegetables are tender, about 20 minutes.
8
In a small pot, melt the remaining 8 tablespoons of butter and whisk in the cornstarch.
9
Cook over low heat for 3 minutes, stirring constantly.
10
The cornstarch will turn into a paste, so you may have to switch to a spatula, scraping the paste off frequently as you stir.
11
Whisk in a cup of the hot broth and then pour this mixture back into the cooked vegetables.
12
Simmer for a few minutes until the broth is thickened.
13
Add the milk and clams and heat gently for a few minutes.
14
Cook until the potatoes are soft.
15
Taste for salt and pepper.
16
Serve hot.

398

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: ½ tablespoons light butter, divided, ½ cup yellow onion, chopped, 1 cup leek, chopped (white bulb part only), 2 cups celery, 1/4-inch slices (4 stalks), and more.

Yes, Waltham Clam Chowdah falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Waltham Clam Chowdah

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