Recipes from the Grapevine Cottage

Recipes --> Soup --> New England Clam Chowder

New England Clam Chowder

We actually like our version of clam chowder because it isn't quite so thick and you can make a meal out of it without feeling guilty...


1 15-ounce can of canned cooked clams, minced (the Captain Marriner's brand we carry here at Grapevine Cottage are very tender and flavorful)
2 bottles clam juice
2 slices of chopped bacon
1 medium onion, diced
4 medium sized potatoes, diced (we use Golden Yukons, unpeeled, and they work well)
1 bay leaf
2 tablespoons flour
3/4 teaspoon fresh thyme, chopped fine with a little more for garnish
3/4 cup half & half
1 cup whole milk
salt to taste
1/2 teaspoon white pepper
ground black pepper to taste
1/4 cup Sherry


Drain clams, reserving juice, and dice. Sauté the bacon over medium heat in large pot until a little crispy, and then add onions and sauté until translucent. Add the flour to mixture, and cook for about 1 minute. Add all the clam juice, bay leaf and thyme, and simmer for about 5 minutes. Add potatoes and simmer until tender (about 15 minutes). In the meantime, warm the half & half and milk in a saucepan or microwave, then, add warmed milks and clams to other pot. Stir in Sherry and season with salt and both peppers. Serve with a crusty French batard and nice white, Rhône wine.