Clam Chowder recipes

The second recipe

New England Clam Chowder


8 lb large cherry stone clams

1 cup dry white wine

1 cup water

6 slice bacon (quartered)

3 tbsp unsalted butter

1 leek

1 small onion (finely chopped)

1 cup finely chopped celery

6 sprigs fresh thyme

2 bay leaves

3 clove garlic (finely chopped)

3 cup cubed potatoes

2 cup heavy cream

1 bunch chopped parsley

1 butter for garnish


Bring 1 cup of wine and 1 cup of water to a boil in a large pot. Add clams, cover, and cook for five minutes.

Lift lid and stir clams, making sure water is still boiling. Cover and cook 5 to 10 minutes longer.

Stain broth through cheesecloth in a metal sieve. Repeat until all sand is removed (I strained mine twice). Add water to broth so that there is 6 cups of liquid. Set aside for now.

Remove clams from broth and set aside. Discard any that did not open.

In large pot, cook bacon until crispy. Drain all but two tablespoons of grease.

Add butter, onions, leeks, and celery to pot. Cook until onions and celery are translucent, being careful not to brown.

Add garlic and potatoes and mix well with veggies. Add broth and bring to a boil.

Simmer contents until potatoes are tender, about 30 minutes. Mash some of the potatoes against the side of the pot for a thicker consistency of broth.

Add heavy cream and chopped clams to pot, mix well, cover and remove from heat.

Set aside for an hour or so, this will allow flavors to fuse. Add salt and pepper for more flavor, if necessary.

Serve with a pat of butter and chopped parsley. Enjoy!

The third recipe is on the next page :


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