SORTEDFood's Clam Chowder
Clam chowder
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5.0 (1 rated)


    • 1 pound Yukon gold potatoes, peeled and cut into bite-sized pieces
    • 6 ounces good-quality smoked bacon, cut into ½-inch wide pieces
    • 2 tablespoons unsalted butter
    • 1 carrot, peeled and cut into ¼-inch pieces
    • 1 stalk celery, cut into ¼-inch pieces
    • 2 leeks, washed and cut into ¼-inch pieces, white portion only
    • 2 tablespoons fresh thyme leaves, chopped
    • 4 pounds of clams in shell, such as top-necks or cherrystones, rinsed well
    • 1 cup fish stock (or half stock/half white wine)
    • 4 cups heavy cream
    • Salt and pepper to taste
  • Garnish

    • 4 tablespoons fresh parsley, chopped
    • 1 lemon, cut into wedges
    • Sourdough bread, for serving


  1. Place the peeled and chopped potatoes into cold salted water and heat to a gentle simmer. Simmer for about 15 minutes, until the potatoes are just cooked through. Drain and rinse in cold water until cooled.  Set aside.
  2. Melt the butter in a large sauté pan over medium heat. Add the bacon and cook slowly so the fat renders and the bacon goes crispy.
  3. Add the carrot, celery and leeks and continue to cook for 5 minutes.
  4. Add the thyme and cook until the carrots have softened, stirring frequently.
  5. Place the clams into a large pot and add the bacon mixture and fish stock. Bring to a simmer and cover the pot. Cook 2-3 minutes, until the clams are mostly opened. Add the cream and potatoes and swirl the pan to blend the liquids together. Return to a simmer and cook another 2-3 minutes. Discard any unopened clams. Taste for seasoning and add salt and pepper as desired. 
  6. Serve in bowls topped with fresh parsley and lemon on the side. Use the bread to dip up the gorgeous juices.  

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SORTEDfood make clam chowder with smoked bacon

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