Skip to content

New England Clam Chowder

New England Clam Chowder
View Recipe

This recipe and photos were provided by Ben and Miranda Gustafson of The Modern Farmette and were originally published at

We decided to have a little fun with this chowder recipe and used these cute potatoes. You can use any potato of your choice, though we recommend Yukon gold. The real secret to amazing clam chowder? Good clams and white wine!

New England Clam Chowder

New England Clam Chowder


  • Bottle of White Wine
  • 1 1/2 pounds live littleneck clams, scrubbed
  • 1/2 pounds salt pork or bacon, cut into 1/2-inch cubes
  • 2 tbsp. unsalted butter
  • 1 medium onion, finely chopped (about 1 cup)
  • 2 celery stalks, finely chopped (about 1 cup)
  • 1 garlic clove, minced
  • 1 cup clam juice
  • 1 quart whole milk
  • 1 1/2 pounds russet or Yukon gold potatoes, peeled & cut into 1/2-inch cubes
  • 1 1/2 tsp. chopped fresh thyme
  • 2 bay leaves
  • 1 cup heavy cream
  • Hydrated sun dried tomatoes, chopped (about 1/4 cup)
  • Kosher salt and freshly ground black pepper
  • Fresh chopped chives (garnish)
  • Oyster crackers (garnish)


  • Bring clams, 1 cup water, and 1 1/2 cups white wine to boil in a large pot over high heat. Cook until clams open, about 8 minutes (discard any that donʼt open). Transfer clams to a plate and let cool slightly. Pull meat from shells and roughly chop.
  • Combine pork and 1/4 cup white wine in a Dutch oven. Cook over medium heat, stirring occasionally, until water has evaporated and pork has begun to brown and crisp, (about 8 minutes). Add butter, onion, celery, garlic, and 1/4 cup white wine. Continue to cook, stirring occasionally, until onions are softened but not browned, about 4 minutes.
  • Add clam juice, milk, potatoes, bay leaves, thyme and a pinch of salt and pepper. Bring to a boil, then reduce to simmer, and cook, stirring occasionally, until potatoes are tender, (about 15 minutes).
  • Strain, blend liquids. Return both liquid and strained soup to dutch oven and add heavy cream. Heat until simmering. Add clams and sun dried tomatoes. Season with salt & pepper. Garnish with chives and crackers.
Heinen's Grocery Store

By Heinen's Grocery Store

In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

Leave a review!

Your name will be displayed if entered. Email address will not be published.
Required fields are marked *

Related Recipes & Stories