New England Clam Chowder

New England Clam Chowder


New England Clam Chowder

A delicious Clam chowder recipe, creamy and thick this recipe was a traditional recipe from a fisherman family of New England.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Soup
Cuisine: French
Keyword: Clams
Servings: 8


  • 4 dozen clams, wahed
  • 1 cup white wine, dry
  • 3 slices bacon, cut into small strips
  • 2 teaspoons butter
  • 1 medium onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 small carrot, cut into Brunoise
  • 2 stalks celery, cut into Brunoise
  • 4 tablespoons flour
  • 0.5 teaspoon cumin powder
  • 0.5 teaspoon fennel powder
  • 2 cups milk
  • 4 cups fish stock
  • 1 cup heavy cream
  • 3 medium potatoes, diced
  • 1 cup corn kernels
  • Salt and freshly ground black pepper, to taste


  • Open the clams: Wash clams thoroughly. Place them in a deep pan with the wine and cover with a lid. Cook on medium heat until the shells open. Strain the broth through cheesecloth or fine strainer and reserve. Remove the clams from their shells and chop into small pieces.
  • Cook the chowder: In a large saucepan, cook bacon in a teaspoon of butter for about 3 minutes but do not brown. Add chopped onion and garlic, and cook gently over low heat for about 2 minutes. Add the second teaspoon of butter, carrot and celery Brunoise, and sweat on low heat. 
  • Add flour, cumin, fennel and mix well to combine. Cook the flour into the vegetables for a good minute on low heat, add milk, fish stock, and clams juice slowly. 
  • Bring to a boil and add the potatoes and corn. Taste and rectify seasoning to taste. Cook until potatoes are tender, about 20 minutes. Add clams and cream, bring to a simmer and serve immediately.



Chef note: Your clam chowder should be slightly thicker than a regular soup or sauce.

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