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

Yield: 4-6 Servings
Chef: Chef Thomas Sixsmith
Clam Chowder


2 lbs. cherry stone clams
6 oz. bacon, diced
2 leeks, diced
3 T. onion, small dice
1 lb. celery, small dice
3 T. butter
3 T. white wine
3 T. Yukon gold potatoes, diced
3 T. Heavy cream or milk
3 T. Fresh thyme, picked
3 T. Chives, chopped


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.

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.

Enjoy with a glass of Cakebread Cellars Cuttings Wharf Chardonnay.