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


  1. Wash the Clams under running water to remove any sand.
  2. Simmer in the water, one cup of the white wine and bay leaf until open, approximately 8-10 minutes.
  3. Remove the clams from the poaching liquid and refrigerate.
  4. Melt the butter in a large pan and sauté the minced bacon over medium heat until crisp.
  5. Reduce the heat and add the onions and celery, cook until translucent, roughly about 5 minutes.
  6. Add the potato and cook for an additional 5 minutes.
  7. Add one cup of the poaching liquid from the clams and one cup of white wine.  Reduce the liquid by half.
  8. 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.
  9. Season to taste with salt and pepper.
  10. Remove your poached clams from their shells and roughly chop them, add them to the Chowder just before serving.

Recipe courtesy of Matthew King.