Clam Chowder

Clam Chowder


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  , ,

Yields or Serves:  

[Total: 1   Average: 5/5]


It’s cold outside and I can’t think of a better thing to make than a delicious and hearty clam chowder.

  • 3 Tablespoons Unsalted Butter
  • 1/4 Cup Diced Pancetta
  • 1 Large Sweet Onion (Finely Chopped)
  • 2 Stalks Celery (Finely Chopped)
  • 1 Garlic Clove (Minced)
  • 2 Sprigs Thyme
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  • 1/4 Cup Unbleached Flour
  • 1/4 Cup Dry White Wine
  • 1 Cup Water
  • 2 Cups Clam Juice
  • 1/4 Pound Yukon Gold Potatoes (Peeled & Cut Into Small Cubes)
  • 1 Cup Whole Milk
  • 1 Cup Heavy Cream
  • 12 Ounces Chopped Clams (Raw Or Canned)
  • Oyster Crackers For Serving
  1. In large-size pot combine butter, pancetta, onion, celery, garlic, thyme, kosher salt, and pepper. Cook over a low heat, stirring occasionally, for 10 minutes until vegetables soften. Sprinkle with flour and cook 2 minutes, constantly stirring. Add wine and turn heat up to medium-high. Cook until wine evaporates. Pour in 1 cup water and clam juice. Add potatoes and bring to boil. Reduce heat and cook, uncovered, 15 minutes until potatoes are tender. Pour in milk and cream. Gently simmer 4 minutes. Make sure not to boil. Stir in clams and cook just until clams are warmed through. Cook through if clams are raw.
  2. Remove from heat and divide chowder among four soup bowls and serve with oyster crackers.
  3. Serves 4
  4. Prep Time: 20 Minutes Cook Time: 35 Minutes Total Time: 55 Minutes
  5. "Work With What You Got!"
  6. ©Tiny New York Kitchen © 2019 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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