New England Clam Chowder Recipe

Name: New England Clam Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 of 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

Servings: persons

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 of 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

1
Bring 1 cup of wine and 1 cup of water to a boil in a large pot.
2
Add clams, cover, and cook for five minutes.
3
Lift lid and stir clams, making sure water is still boiling.
4
Cover and cook 5 to 10 minutes longer.
5
Stain broth through cheesecloth in a metal sieve.
6
Repeat until all sand is removed (I strained mine twice).
7
Add water to broth so that there is 6 cups of liquid.
8
Set aside for now.
9
Remove clams from broth and set aside.
10
Discard any that did not open.
11
In large pot, cook bacon until crispy.
12
Drain all but two tablespoons of grease.
13
Add butter, onions, leeks, and celery to pot.
14
Cook until onions and celery are translucent, being careful not to brown.
15
Add garlic and potatoes and mix well with veggies.
16
Add broth and bring to a boil.
17
Simmer contents until potatoes are tender, about 30 minutes.
18
Mash some of the potatoes against the side of the pot for a thicker consistency of broth.
19
Add heavy cream and chopped clams to pot, mix well, cover and remove from heat.
20
Set aside for an hour or so, this will allow flavors to fuse.
21
Add salt and pepper for more flavor, if necessary.
22
Serve with a pat of butter and chopped parsley.
23
Enjoy!

1083

kcal

Calories

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 15 ingredients. The key ingredients include: 8 lb large cherry stone clams, 1 cup dry white wine, 1 cup water, 6 slice bacon (quartered), and more.

Yes, New England 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!

New England Clam Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions