Chunky New England Clam Chowder Recipe
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.