Clam Chowder Recipe

 

New England clam chowder made from scratch with hard shell clams, salt pork or bacon, potatoes, and cream.

What you will need

About 4 lbs of littleneck or cherrystone clams (about 3 dozen clams or so, depending on the size)

1 Tbsp butter or vegetable oil

4 ounces salt pork, cubed (or chopped bacon or pancetta, cubed)

2 cups chopped onion

1 Tbsp flour (or more, depending on how thick you want the soup)

1 cup dry white wine, like a Sauvignon blanc (or you can use 2 Tbsp of white or cider vinegar, or lemon juice)

2 pounds potatoes (russets or Yukon gold), peeled and diced

1 to 2 cups of water

1 bay leaf

2 sprigs of thyme

1/2 teaspoon freshly ground black pepper

1 teaspoon Old Bay seasoning (or paprika with a dash of cayenne)

1 1/2 cups corn (frozen is fine) optional

1 cup whipping cream

2 Tbsp chopped fresh parsley

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