Creamy Clam And White Bean Chowder Recipe

Name: Creamy Clam And White Bean Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups dried cellini or Great Northern beans, rinsed and picked over, then soaked for 2 hours; Kosher salt; 1 1/4 pounds butternut squash, peeled and cut into 1/2-inch dice (2 cups); 1 tablespoon extra-virgin olive oil; Freshly ground pepper; 3 dozen littleneck clams, scrubbed; 6 thick slices of bacon (4 ounces), cut crosswise into 1/4-inch strips; 2 tablespoons unsalted butter; 1 medium onion, cut into 1/2-inch dice; 3 large celery ribs, cut into 1/2-inch dice; 1/4 teaspoon crushed red pepper; 4 large garlic cloves, minced; 1 1/3 cups dry white wine; 1 cup heavy cream

Servings: persons

1 1/4 cups dried cellini or Great Northern beans, rinsed and picked over, then soaked for 2 hours
Kosher salt
1 1/4 pounds butternut squash, peeled and cut into 1/2-inch dice (2 cups)
1 tablespoon extra-virgin olive oil
Freshly ground pepper
3 dozen littleneck clams, scrubbed
6 thick slices of bacon (4 ounces), cut crosswise into 1/4-inch strips
2 tablespoons unsalted butter
1 medium onion, cut into 1/2-inch dice
3 large celery ribs, cut into 1/2-inch dice
1/4 teaspoon crushed red pepper
4 large garlic cloves, minced
1 1/3 cups dry white wine
1 cup heavy cream

1
1. In a saucepan, cover the beans with 2 inches of water and bring to a boil. Simmer over moderately low heat, stirring occasionally, until tender, about 1 1/2 hours; add water as needed to keep the beans covered by 2 inches. Season the beans with salt and let stand for 5 minutes. Drain the beans, reserving 1 1/2 cups of the cooking liquid.
2
2. Meanwhile, preheat the oven to 375u00b0. On a rimmed baking sheet, toss the squash with the oil; season with salt and pepper. Bake for 20 minutes, until browned.
3
3. Set a colander over a bowl. In a skillet, cook the clams and 2 tablespoons of water over moderately high heat, covered, shaking the skillet a few times, until the clams open, 5 minutes. Transfer the opened clams to the colander; discard any that do not open. Remove the clams from their shells. Strain and reserve 1 cup of the clam broth.
4
4. In a saucepan, brown the bacon over moderately low heat, about 4 minutes. Stir in the butter. Add the onion, celery and crushed red pepper, cover and cook, stirring, until softened, 8 minutes. Add the garlic, cover and cook until fragrant, 4 minutes. Add the wine and boil until reduced by two-thirds, 6 minutes. Pour in the reserved clam broth, the reserved bean cooking liquid and the cream; simmer for 10 minutes. Stir in the beans, squash and clams; simmer just until heated through. Serve the chowder in bowls with the Garlic Bread alongside.

2381

kcal

Calories

209

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 1/4 cups dried cellini or Great Northern beans, rinsed and picked over, then soaked for 2 hours, Kosher salt, 1 1/4 pounds butternut squash, peeled and cut into 1/2-inch dice (2 cups), 1 tablespoon extra-virgin olive oil, and more.

Yes, Creamy Clam And White Bean Chowder 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.

That's it — enjoy your meal!

Creamy Clam And White Bean Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions