New England Clam Chowder

The slightly sweet flavors of the leeks and bacon highlight the natural sweetness of fresh clams in this elaboration of a classic chowder. Fresh bay scallops would also be good prepared this way. Serve with crusty bread or oyster crackers.

Photo by Jennifer J.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    lg. can clams

  • 2

    Tbs. unsalted butter

  • 1

    garlic clove, minced

  • 2

    cups chicken broth

  • 1

    cup dry white wine

  • 1/4

    lb. lean bacon, rind removed, coarsely chopped

  • 1

    leek, including tender green portions, trimmed, carefully washed and thinly sliced

  • 1

    Tbs. all-purpose flour

  • 2

    cups evaporated milk

  • 1

    4 oz. cream cheese

  • 1

    lb. red potatoes, peeled or unpeeled, cut into 1/2-inch cubes

  • 3/4

    tsp. dried thyme

  • Freshly ground pepper, to taste

  • 1

    Tbs. finely chopped fresh chives

  • 1

    Tbs. finely chopped fresh parsley

Directions

Add the bacon and sauté until it just begins to brown. Add the leek and sauté until it begins to soften, 2 to 3 minutes. Sprinkle in the flour and cook, stirring, 1 minute more. Stirring continuously, pour in the reserved clam liquid and the evaporated milk, broth, and wine. When the liquid reaches a boil, reduce the heat to a simmer. Add the potatoes and thyme. When the potatoes are tender, after about 15 minutes, add the clams and simmer for 1 to 2 minutes more. Season with pepper. Ladle into warmed bowls and garnish with the chives and parsley.

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