Talk Of The Town


Chef's Market's New England Clam Chowder

Posted at 1:38 PM, Oct 19, 2020
and last updated 2020-10-19 14:38:04-04

Jim Hagy from Chef's Market shared the recipe for authentic New England Clam Chowder. (see recipe below) Chef's Market Catering & Restaurant is located at 900 Conference Dr., Goodlettsville, TN 37072. For more information or menu details visit or call (615) 851-2433. Look for Chef’s Market on Facebook and @chefsmarket on Twitter and Instagram.

Chef’s Market’s New England Clam Chowder

  • 6 slices thick cut bacon, diced
  • 2 medium onions, finely diced
  • 5 stalks of celery, finely diced
  • 1 cup of flour
  • 1/4 cup of white wine
  • 1/2 Tbsp. of Thyme
  • 3 bay leaves
  • 3 cups heavy whipping cream
  • 2 Tbsps. clam base
  • 2 cups red potatoes, diced, blanched
  • 3 10-oz cans clams in juice
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tsp Tabasco sauce
  • 2 cups of Milk


1. Over medium low heat, add a small drizzle of olive oil to the bottom of a large Dutch oven. Add bacon pieces and rendering the fat.

2. Add onions, and cook for 3 minutes.

3. Add celery, and cook for an additional 7 minutes.

4. Add flour to the mixture to make roux, cooking for 5 minutes.

5. Add in the wine and reduce.

6. Add seasonings, heavy cream, and clam base. Bring to a simmer.

7. Add potatoes and cook until al dente.

8. Add clams and heat thoroughly. You have created a concentrate to this point. You could remove 1/2 of the product and freeze for future use after this step if desired.

9. Just before serving, add milk. Add salt, pepper and Tabasco.