New England clam chowder


Preparation info

  • Serves


    • Difficulty


    • Ready in

      2 hr 30

Appears in

Soups: Le Cordon Bleu Home Collection


By Le Cordon Bleu

Published 1998

  • About

Clams are very popular on the east coast of the United States, where they are caught in the coastal waters and eaten raw or cooked the same day. Make sure the clams you use for this chowder are very fresh.


  • 1 kg (2 lb) clams
  • 20 g (¾


  1. Rinse the clams under running water two or three times to remove as much grit as possible. Drain.
  2. Melt the butter in a large saucepan over low heat. Add the flour and mix with a whisk or a wooden spoon and cook for 3 minutes. Set aside and allow to cool.
  3. Add the wine, bay leaf and thyme to a large stockpot, bring to the boil and cook for 5 minutes over m