Mitchell's Fish Market New England Clam Chowder

New England Clam Chowder

Station: Prep

Yield: 6 1/2 gallons

Tools: Chefs knife, cutting board, scale, spatula, large whisk, measuring spoons, measuring cups

Shelf Life: 72 hours


Product/Item Description Amount Unit Measure

Step 1&3 Butter, unsalted 2 1/2 lbs

Flour, all purpose 2 1/2 lbs

Step 2 Celery, small diced 1/4" 1 1/4 lbs

Onion, small diced 1/4" 1 1/4 lbs

Butter, unsalted 1/2 lbs

Step 3 Kosher Salt 1 tbsp

White pepper, ground 1 1/4 tbsp

Clam Base 1/4 lb

Clam juice 6 cans

Step 4 Artic Surf Clams 3 cans

Diced potatoes 5 lbs

Heavy cream, 36% 1 gallon


Step 1 In kettle melt butter and add flour to form a roux. Cook for 30 minutes on low heat. Do not brown this should be a blond roux. Remove roux from kettle and cool in walk-in.

Step 2 In kettle sweat celery and onions in butter.

Step 3 Season with salt and white pepper. Add clam base and clam juice and bring to a boil. Whisk in cold roux, adding a little at a time to avoid lumps. Cook on medium low heat for 10 minutes, scrapping down the sides of the kettle with a rubber spatula to help avoid browning.

Step 4 Add clams, potatoes, and cream and bring back to a simmer for 10 minutes. Check potatoes to ensure that they are done and taste for seasoning. Remove from kettle and chill in ice bath immediately. Label, date and refrigerate.