New England Clam Chowder Recipe with Fresh Steamed Clams

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk is lower in calories and dairy-free, while milk is more budget-friendly.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon is lower in fat, and smoked sausage can be more affordable.

Cook 1 pound of thick-cut smoked bacon in a 2-gallon pot over medium to medium-low heat until crispy.

Remove the bacon and set aside, leaving the bacon fat in the pot.

Small dice yellow onions and add them to the pot along with minced garlic and sliced celery.

Sweat the vegetables in the bacon fat until the onions are transparent.

Add over a cup of flour to the pot to make a roux.

Pour in Harveys Bristol Cream Sherry and stir until thickened.

Add clam stock and canned chopped clams to the pot.

Incorporate bay leaves and simmer.

Slice red and Idaho potatoes into bite-sized pieces and add them to the pot slowly to avoid splattering.

Cook the potatoes for about 15 minutes until tender.

Add fresh thyme, kosher salt, and white pepper to the pot.

Stir in half of the cooked bacon and heavy cream.

Adjust seasoning with more kosher salt and Worcestershire sauce, and add TABASCO sauce for a kick.

Set the chowder aside and heat a sauté pan over medium to medium-high heat with olive oil to sear fresh clams.

Add little neck clams to the pan and deglaze with white wine to steam them open.

Add garlic and fresh thyme for flavor and cover the pan until the clams open.

Finish the clams with unsalted butter.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens