New England Clam Chowder

Our recipe for New England Clam Chowder is a lighter version than most because we substitute a combination of whole milk and half-and-half in place of heavy cream to cut the richness while keeping the same smooth, thick texture.

Topped with Pan-Toasted Croutons, crumbled bacon and a handful of fresh chopped chives, it really is a meal in a bowl.

Serve with salad and a full-bodied, oaky chardonnay

New England Clam Chowder

New England Clam Chowder

Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Our New England Clam Chowder is a slightly lighter version of the classic, full of briny clam and smoky bacon flavors.


  • 2 dozen top neck clams
  • 1/2 cup dry white wine
  • 1/4 lb bacon, chopped
  • 1 cup onion, chopped
  • 1/2 cup celery, chopped
  • 1/2 cup carrots, chopped
  • 4 small red potatoes, cut into 1/2-inch cubes
  • 2 tablespoons butter
  • 1/3 cup flour
  • 2-1/2 cups reserved clam juice
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 1-1/2 cups whole milk
  • 3/4 cup half-and-half
  • Few dashes of Tabasco (optional)
  • Freshly ground black pepper to taste
  • 2 tablespoons fresh parsley, chopped
  • 3 tablespoons fresh chives, chopped and divided
  • Pan-toasted croutons (see below)


  1. Rinse the clams under cold running water to remove any exterior sand and place in a large pot. Add the wine and some cold water to 1/2-inch depth in the bottom of the pot.
  2. Cover, bring the liquid to a boil and cook just until the clams open, about 5 minutes. Removing the clams as they open with a pair of tongs keeps them from getting overcooked.
  3. Once all of the clams are cooked, strain the cooking liquid into a bowl and set aside (a coffee filter set into a large funnel works well for this).
  4. Remove the clams from their shells, chop roughly and set aside. You should have about 2 cups.
  5. Wipe out any excess liquid from the pan and add the chopped bacon. Fry over medium-high heat until crisp and brown. Transfer to a paper towel-lined plate and blot the excess fat. Crumble the bacon and set aside.
  6. Drain all but 2 tablespoons of the bacon fat from the pan, lower the heat to medium and add the onion. Cook until softened, 2 to 3 minutes, then add the celery, carrots and potatoes.
  7. Continue cooking, stirring often, until the vegetables are soft and the potatoes are tender. Add the butter to the pan and combine well.
  8. Sprinkle the flour over the vegetable mixture and toss until the vegetables are thoroughly coated. Cook, stirring constantly, until the flour coating has developed a golden color, about 3 to 5 minutes.
  9. Add 2-1/2 cups of the reserved clam cooking liquid to the vegetable mixture and stir. Cook until the mixture bubbles and thickens. Add the bay leaves, thyme, milk and half-and-half. Stir to combine, cover and cook for about 5 minutes.
  10. Add the chopped clams to the soup and cook for 2 minutes longer until they are heated through. Add the Tabasco, if desired, taste and adjust the seasoning as needed.
  11. Stir in the parsley and 2 tablespoons of the chives.
  12. To serve, spoon the soup into 4 bowls, top with crumbled bacon, croutons and the reserved chopped chives.


How To Make Pan-Toasted Croutons:

Select an Italian or French bread with a moderately dense texture and light, crisp crust and cut into 1/2-inch cubes. You'll need 1-1/2 cups.

Melt 2 tablespoons of butter in a frying pan over medium heat and stir in 1 tablespoon olive oil.

Add the bread cubes, season with salt and pepper and toss until lightly toasted, 3 to 4 minutes.