Get the Recipe: New England Clam Chowder


  • 2 tablespoons unsalted butter
  • 2 slices smoked bacon, cut into 1/4-inch strips
  • 1 medium onion, finely diced
  • 2 celery stalks, diced into 1/4-inch pieces (reserve tender leaves)
  • 3 tablespoons All-purpose flour
  • 2 cups chicken stock
  • 1 16 ounce tub frozen clams
  • 1 cup heavy cream
  • 1/2 cup white wine
  • 2 sprigs fresh thyme
  • 1 pound Idaho potatoes, scrubbed and cut into 1/2-inch cubes
  • 1 lemon
  • Salt and freshly ground black pepper


  • Heat the butter in a large pot over medium-high heat. Add bacon and sauté until golden about 2 minutes.
  • Add the onion and celery and sauté until softened, mixing often.
  • Add flour and stir to distribute evenly. Add the stock, juice from 2 cans of chopped clams (reserve clams), cream, wine, thyme, and potatoes and stir to combine.
  • Bring to a gentle simmer, stirring consistently. Once the mixture thickens, reduce the heat to medium-low and cook for 20 minutes, stirring often, until the potatoes are nice and tender.
  • Add clams and season to taste with salt and pepper; cook for another 2 minutes.
  • Ladle into bowls and top with a squeeze of lemon juice.