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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.

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  • 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



Step 1

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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