Soups

New England Clam Chowder with Leeks, Yukon Gold Potatoes and Smoked Bacon

A creamy New England-style chowder with cherrystone clams, smoked bacon and tender Yukon golds. A bowl that warms from the inside out.
Gluten-free

Recipe Information

Total Servings: 4

Creamy New England Clam Chowder with potatoes, leeks, and smoked bacon in a white bowl on a rustic wooden table.

Ingredients

  • 2 lb cherry stone clams
  • 6 oz bacon (diced)
  • 2 leeks (diced)
  • 3 tbsp onion (small dice)
  • 1 lb celery (small dice)
  • 3 tbsp butter
  • 3 tbsp white wine
  • 3 tbsp Yukon gold potatoes (diced)
  • 3 tbsp Heavy cream or milk
  • 3 tbsp Fresh thyme (picked)
  • 3 tbsp Chives (chopped)

Directions

  1. Step 1

    Rinse clams real well under running water. Place in a bowl and cover with cold water. Allow them to soak in the water for 20 minutes to rid them of any sand and grit. Place in a medium size pot with white wine, garlic, thyme, 2 cups of water. Bring to a boil, cover and cook until clams open. Remove the clams from the shell and strain the clam broth through a fine mesh strainer leaving any sand and grit behind.

  2. Step 2

    Heat a wide bottom pan over medium heat. Add the bacon to the pan and cook until bacon begins to get crispy. Remove the bacon from the pan and discard the fat. Return to the heat with the butter and leeks and cook over medium heat until leeks are tender. Add the clam broth, potatoes and thyme. Simmer until potatoes are tender. Add the cream and clams. Garnish with chopped chives.

  3. Step 3

    Enjoy with a glass of Cakebread Cellars Cuttings Wharf Chardonnay.

Pair with These Wines

2023 Chardonnay

Napa Valley

This Chardonnay was the very first wine created by the Cakebread family in 1973, launching a legacy of Napa Valley craftsmanship defined by crisp fruit flavors, subtle oak, and vibrant acidity.