New England Clam Chowder

New England Clam Chowder
Print Recipe
5 from 2 votes

New England Clam Chowder

This is a traditional rich New England clam chowder recipe. The use of leeks and white wine offer a unique and distinctive flavor.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 6 people
Calories: 517kcal

Ingredients

  • 24 Little Neck Clams
  • 3 slices Thick Cut Bacon
  • 3 Celery Stalks
  • 1 Large Onion
  • ½ Leeks Tops removed, halved, cleaned and sliced into thin half moons.
  • 3 large Russet Potatoes cut into bite size cubes
  • 1 cup Dry White Wine
  • 1 tsp Thyme
  • 1 Bay Leaf
  • Freshly ground black pepper
  • 3 tablespoons Chives Chopped
  • 2 cups Heavy Cream
  • 2 tablespoons Corn Starch
  • Oyster Crackers
  • 1 tablespoon Olive Oil

Instructions

  • Place the clams and 1 or 2 cups of water in a large pot. Cover and place over high heat. Cook the clams for 6 to 7 minutes. Take off the cover and place the open clams in a large bowl. Cover the pot again and continue cooking the clams that haven’t opened yet. Return the cover and continue cooking the remaining clams for another 2-3 minutes. Discard any of the clams that have not opened and add the opened clams to the large bowl.
  • Strain the liquid from the pot and reserve.
  • Coarsely chop the clams and reserve.
  • Rinse/clean and dry the large pot used to cook the clams. Now add approximately 1 to 2 teaspoons of olive oil to the bottom of the clam pot and add the bacon. Bring the pan to a medium heat and cook the bacon until it is brown and crispy.
  • Using a slotted spoon remove the bacon and set aside.
  • Add the onions and celery to the pot and cook until they are soft, but not browned (7-8 minutestirring often. Add the leaks and garlic to the mixture and cook for another 2-3 minutes.
  • Stir in the potatoes and wine and continue cooking until the potatoes have just started to soften, approximately 5 minutes.
  • Add the reserved clam juice ensuring the potato and onion mixture is covered with liquid. Add the thyme and bay leaf.
  • Stir cornstarch and 2 tablespoons of water in a small bowl to form a slurry. Stir it into the chowder base and return to boil and thicken.
  • When the potatoes are tender and the base has thickened, add the cream and stir in the chopped clams. Depending on how much you enjoy a bacon flavor to your chowder, you can add either some or all of the reserved bacon.
  • Add ground black pepper to taste. Let it come back to a simmer and remove it from the heat. Remove the bayleaf.
  • Allow the chowder to sit for a while before serving (approximately 30 minute and then reheat. Garnish with chopped chive.
Nutrition Facts
New England Clam Chowder
Amount Per Serving
Calories 517 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 21g131%
Cholesterol 123mg41%
Sodium 211mg9%
Potassium 608mg17%
Carbohydrates 28g9%
Fiber 2g8%
Sugar 2g2%
Protein 8g16%
Vitamin A 1405IU28%
Vitamin C 10mg12%
Calcium 81mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.