Creamy North Fork Clam Chowder Recipe

Name: Creamy North Fork Clam Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups dry white wine; 1 1/2 cups water; 2 1/2 dozen cherrystone clams; 1 1/2 pounds baking potatoes, peeled and cut into 1/2 inch-dice; Kosher salt; 8 thick slices of smoky bacon, cut into 1/4 inch-dice; 1 large onion, minced (1 1/2 cups); 6 large celery ribs, minced; 2 small bay leaves; 6 tablespoons all-purpose flour; 3 cups whole milk; 1 1/2 cups heavy cream; 2 tablespoons chopped dill; 2 tablespoons chopped flat-leaf parsley; Tabasco sauce

Servings: persons

1 1/2 cups dry white wine
1 1/2 cups water
2 1/2 dozen cherrystone clams
1 1/2 pounds baking potatoes, peeled and cut into 1/2 inch-dice
Kosher salt
8 thick slices of smoky bacon, cut into 1/4 inch-dice
1 large onion, minced (1 1/2 cups)
6 large celery ribs, minced
2 small bay leaves
6 tablespoons all-purpose flour
3 cups whole milk
1 1/2 cups heavy cream
2 tablespoons chopped dill
2 tablespoons chopped flat-leaf parsley
Tabasco sauce

1
In a large pot, bring the wine and water to a boil.
2
Add the clams, cover and cook over moderately high heat, shaking the pot a few times, until the clams open, about 8 minutes.
3
Transfer the clams to a bowl and let cool slightly; discard any clams that do not open.
4
Remove the clams from their shells and coarsely chop them.
5
Strain the cooking liquid and reserve.
6
Rinse out the pot.
7
In a medium saucepan, cover the potatoes with water and bring to a boil.
8
Season generously with salt and simmer over moderate heat until tender, about 8 minutes.
9
Drain.
10
Add the bacon to the large pot and cook over low heat, stirring occasionally, until the fat has been rendered, about 7 minutes.
11
Add the onion, celery and bay leaves and cook until the vegetables soften, about 8 minutes.
12
Add the flour and cook for 2 minutes, stirring constantly.
13
Slowly stir in the milk until smooth, then stir in the cream.
14
Add the reserved cooking liquid, stopping before you reach the grit on the bottom.
15
Bring the chowder to a simmer over moderate heat, then reduce the heat to low and simmer for 15 minutes, stirring occasionally.
16
Add the potatoes to the chowder and cook until heated through.
17
Add the chopped clams and simmer for 5 minutes.
18
Stir in the dill and parsley and season with salt and Tabasco.
19
Ladle into soup bowls and serve piping hot.

1752

kcal

Calories

122

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

A good 1:1 gluten-free flour blend works well if you need a gluten-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 15 ingredients. The key ingredients include: 1 1/2 cups dry white wine, 1 1/2 cups water, 2 1/2 dozen cherrystone clams, 1 1/2 pounds baking potatoes, peeled and cut into 1/2 inch-dice, and more.

Yes, Creamy North Fork Clam 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 North Fork Clam Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions