Clam Chowder

Photo: Marcus Nilsson
Prep Time:
30 mins
Total Time:
45 mins


  • 2 strips bacon (about 2 ounces), finely chopped

  • 1 tablespoon unsalted butter

  • 5 ounces shallots, minced (about 1 cup)

  • ¼ cup dry white wine

  • 2 medium russet potatoes, peeled and cubed (about 2 ½ cups)

  • 4 pounds littleneck clams (about 30)

  • 1 thyme sprig

  • Coarse salt and freshly ground pepper

  • cup heavy cream


  1. Cook bacon in a medium stockpot over medium-high heat, stirring frequently, until light golden, about 5 minutes. Stir in butter until melted. Add shallot and cook, stirring occasionally, until translucent, about 3 minutes. Add wine; cook, stirring, until almost no liquid remains, about 45 seconds.

  2. Place clams and 2 cups water in a large pot over high heat; cook, covered, until clams open, 7 to 10 minutes. Remove clams, strain liquid, and add enough water to equal 4 cups; use as stock. When clams are cool enough to handle, remove from shells and chop.

  3. Add potatoes, stock, and thyme. Season with salt and pepper. Bring to a boil, then reduce to a simmer. Cook until potatoes are tender but not falling apart, 8 to 10 minutes. Increase heat to medium-high; and stir in clams and cream. Heat 1 minute. Season with salt and pepper; serve immediately.

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