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New England Clam Chowder

New England Clam Chowder
Recipe Date:
November 25, 2017
Cook Time:
Imperial (US)
Pair with any Dutton Estate Chardonnay: Kyndall's Reserve, Dutton Palms Vineyard or Warren's Collection
  • 2 8-ounce bottles clam juice
  • 1/2 lb russet potatoes, peeled and diced
  • 6 slices bacon, cut crosswise in 1⁄2” strips
  • 2 medium leeks: white and light green parts only, halved lengthwise and thinly sliced
  • 2 cups diced onions
  • 1 cup minced celery
  • 6 tbsps unsalted butter
  • 1 bay leaf
  • 6 sprigs fresh thyme, tied together for easy retrieval
  • 1/3 cup flour
  • 6 1/2 ozs can chopped clams, drained, juices reserved
  • 1 cup heavy cream
  • 1 cup milk
  • 1 tsp hot pepper sauce, if desired
  • salt and white pepper to taste


Bring bottled clam juice, juice from canned clams, thyme, bay leaf and potatoes to boil in heavy large saucepan over high heat. Reduce heat to medium-low; cover and simmer until potatoes are tender, about 10 minutes. Remove from heat.
Fry bacon in large pot over medium heat. Drain bacon on paper towels. Add butter to bacon fat in pot over medium heat. Add onions, leeks and celery and sauté until softened, about 10 minutes. Stir in flour and cook 2 minutes (do not allow flour to brown). Cool slightly. Whisk in milk and cream. Add potato mixture and clams and hot pepper sauce, if using. Bring chowder to a simmer for 2-3 minutes to blend flavors, stirring frequently. Season to taste with salt and pepper, if necessary. Remove bay leaf and thyme sprigs before serving. (If making ahead, cool and refrigerate covered. Bring to simmer before serving.) Garnish with reserved bacon. 


Dutton Estate Winery

8757 Green Valley Road
Sebastopol CA 95472


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