New England clam chowder
 
Prep time
Cook time
Total time
 
Creamy New England clam chowder is loaded with clams, bacon, potatoes and leeks.
Author:
Recipe type: Soup
Cuisine: American
Serves: 8 servings
Ingredients
  • 2 dozen littleneck clams, rinsed
  • 2 tablespoons unsalted butter
  • 6 slices smoky bacon, coarsely chopped
  • 2 leeks, white and pale green parts only, cleaned and sliced
  • 4 large red potatoes, cubed
  • ½ cup dry white wine
  • 3 sprigs thyme
  • 2 bay leaves
  • 2 cups cream or half and half
  • 2 Tbsp. chopped fresh chives
Instructions
  1. Put the clams in a large, heavy pot, with 4 cups of water, then set over medium-high heat. Cover, and cook until clams have opened, approximately 10 to 15 minutes. (Clams that fail to open after 15 to 20 minutes should be discarded.) Strain clam broth through a strainer lined with cheesecloth, and set aside. Remove clams from shells and cut in half. Set aside.
  2. Rinse the pot and return it to the stove over medium heat. Add the butter and bacon and cook until fat has rendered and bacon is brown. Remove bacon from pot with a slotted spoon and set aside.
  3. Add the leeks to the pot and cook until softened, about 8 minutes. Do not brown.
  4. Stir in the potatoes and wine and cook for about 5 minutes, until most of the wine has evaporated.
  5. Add enough clam broth to cover the potatoes (about 3 cups). Add the bay leaves and thyme.
  6. Simmer gently until potatoes are cooked thru, about 10-15 minutes.
  7. Stir in the cream, clams and bacon and return to a simmer.
  8. Remove from heat and discard the thyme and bay leaves.
  9. Let the chowder sit for a while so the flavors can develop. When ready to serve, reheat gently. Top with fresh chopped chives.
Recipe by white plate blank slate at https://whiteplateblankslate.com/new-england-clam-chowder/