Sides and Snacks
We think this is the best New England Clam Chowder recipe you will ever try! Our thick New England Clam Chowder Recipe will take you on a trip to a New England chowder house. This chunky stew is chock full of our delicious fresh Manilla or Littleneck clams with potatoes and bacon in a thick and creamy broth. Make some to eat now and freeze some for later.
3 Tablespoons butter
8 ounces thick-cut bacon, sliced crosswise
1 large onion, finely diced
2 celery stalks, diced
1 clove garlic, finely chopped
4 small white potatoes, peeled and diced
3 Tablespoons cornstarch
2 ⅔ cups whole milk
2 cups fish or chicken stock
2 bay leaves
⅔ cup heavy cream
1 ½ pounds fresh clams, rinsed
½ cup dry white wine
2 Tablespoons fresh parsley, finely chopped
freshly ground black pepper
Melt the butter in a Dutch oven set over medium heat. Add the bacon and fry until golden and crisp, 6-8 minutes; remove to a plate lined with paper towels and cover with aluminum foil.
Add the onion, celery, garlic, potatoes, and a pinch of salt to the Dutch oven, sweating until starting to color, about 10 minutes.
Whisk in the cornstarch and cook for 2 minutes; whisk in the milk followed by the stock in a slow, steady stream until fully incorporated.
Add the bay leaves and bring the mixture to a simmer; cook steadily until the potatoes are very soft, 15-20 minutes.
Discard the bay leaves. Whisk in the cream; bring the chowder to a simmer and season to taste with salt and pepper; keep warm over very low heat.
Place the clams in a large saucepan set over high heat. Add the wine, cover the pan with a lid, and cook until the clams have steamed open, 3-4 minutes; discard any that don't open.
Drain the clams and leave to cool for 3 minutes. Pick the meat from the shells; stir the picked clam meat into the chowder along with the parsley and reserved bacon.
Serve straight away for best results.