New England Clam Chowder - CD Recipes -
Cooking District Recipes

New England Clam Chowder

Photo by ChrisGoldNY
Classical New England Clam Chowder
Categories: American, Fish, Seafood, Soups
1 gal
Prep Time:
1.5 hours
Portion Size:
8 oz
Photo by ChrisGoldNY
Step 1
10 lb • Cherrystone Clams
4 cup • White Wine
Rinse and scrub clams before using.Place clams in stockpot and the wine. Cover with a lid over high heat. Stir quickly a few times to help the clams open. It should take between 5 and 10 minutes (depending on the size) for the clams to open. When opened, remove from heat and let cool. Strain liquid through cheesecloth.

Add water to make liquid amount 8 cups (if needed) slice clams into 1/2 inch pieces. Reserve clams and broth.
Step 2
6 piece • Bacon - diced
8 oz • Butter
8 oz • Flour
1 cup • Onion - diced
1 cup • Celery-diced
2 tbsp • Garlic minced
6 sprig • Thyme fresh chopped
2 each • Bay leaf
2 lb • Potatoes - white
Cook off the bacon in a large heavy pot over a medium heat until crispy and fat is rendered.

Add butter, celery, onions, thyme and saute until translucent. Add flour to make roux. Cook roux for 3 minutes then add stock, bay leaf, potatoes and clam broth, bring to boil. Lower the heat and simmer for around 45 minutes. Discard bay leaf and stir in clams and cream.
Step 3
2 oz • Butter
2 oz • Parsley - chopped
Salt and Pepper as needed
Season with salt and pepper. Whisk in whole butter prior to serving. Garnish with chopped parsley.


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