Make a tasty and fulfilling chowder


  • 20 little neck clams
  • 1 cup water&nbsp
  • 2 cup white wine
  • 1 bay leaf
  • 1 slice streaky bacon (minced)
  • 1 cup onion (finely diced)
  • 1 cup celery (finely diced)
  • 2 cup potatoes (peeled and diced)
  • 2 oz butter
  • 3 cup heavy cream
  • salt and pepper to taste


  • Wash the Clams under running water to remove any sand.
  • Simmer in the water, one cup of the white wine and bay leaf until open, approximately 8-10 minutes.
  • Remove the clams from the poaching liquid and refrigerate.
  • Melt the butter in a large pan and sauté the minced bacon over medium heat until crisp.
  • Reduce the heat and add the onions and celery, cook until translucent, roughly about 5 minutes.
  • Add the potato and cook for an additional 5 minutes.
  • Add one cup of the poaching liquid from the clams and one cup of white wine.  Reduce the liquid by half.
  • Add the heavy cream and simmer 25 to 30 minutes until potatoes are tender and the cream is thick. Be careful not to boil or the cream will split.
  • Season to taste with salt and pepper.
  • Remove your poached clams from their shells and roughly chop them, add them to the Chowder just before serving.

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