New England Clam Chowder – Nik Nak Food


  • 1 tsp vegetable oil
  • 8 slices of smoked streaky bacon, diced; or approx. 250g diced bacon/ lardons
  • 1 large brown onion, diced
  • 2 sticks of celery, thinly sliced
  • 2 tbsp Plain Flour
  • 60ml dry white wine
  • 1 litre fish or vegetable stock
  • 1 kilogram floury potatoes (e.g. rooster, red royale, sebago), peeled and diced
  • 3 bay leaves
  • 3 sprigs of fresh thyme, stalk removed
  • 1.5 kilos of clams (or four 130g jars of clams or two 280g cans of clams, drained)
  • 250ml cooking cream
  • Salt and pepper to taste
  • Chopped fresh parsley, for serving
  • Chopped fresh parsley, for serving


Recipe: Nik Nak Food

  1. Place a stock pot over medium-high heat. Add the oil and then fry the bacon until crispy. Remove from the pan and set aside.
  2. Add the onions and celery and fry until softened and translucent.
  3. Add the flour and fry for one minute, stirring constantly.
  4. Add the white wine and fry off until most of the liquid has evaporated. Continue to stir.
  5. Add the stock and stir well to combine. Increase the heat until the stock has begun to boil.
  6. Add the potatoes, bay leaves, thyme and half of the bacon. Reduce the heat to a simmer.  Cook for 20 minutes or until the potatoes are soft and falling apart.
  7. If using fresh clams, firstly rinse them under running water to remove any grit. Then in a separate saucepan, over a high heat add the clams with a cup of water. Cover with a lid, reduce the heat to medium and allow to steam for 3-5 minutes or until the clams have opened. Any unopened clams are to be discarded.
  8. Add the freshly cooked or canned clams and cream to the chowder. Cook for a further 5 minutes. Add salt and pepper to taste.
  9. Garnish with remaining bacon, parsley and crackers; Serve and enjoy!
5.00 avg. rating (84% score) - 1 vote

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