Clam Chowder



2 oz. bacon finely chopped

1 tablespoon unsalted butter

5 ounces shallots, minced

1/4 cup dry white wine

2 potatoes peeled and cubed

4 lbs. little neck clams

Course salt and freshly ground pepper

1/3 cup heavy cream




  1. Cook bacon in a medium sized pot over medium-high heat for about 5 minutes. Add butter until it melts. Add shallot and cook, stirring every so often for about 3 minutes.
  2. Place clams and 2 cups water in a large pot over high heat. Cook, covered for around 10 minutes. Take out clams and remove liquid. Add water to create a stock (about 4 cups). Remove clams from shells and chop up.
  3. Add potatoes and stock. Season with the salt and pepper. Boil, then reduce to a simmer. Cook for about 10 minutes. Put heat up to medium high and add the clams and heavy cream. Heat for another minute.
  4. Serve immediately while still hot.

Ferraro Items

Ferraro# 3100000- Little neck clams

Ferraro# 0920163- Butter, unsalted

Ferraro# 0000043-Potatoes

Ferraro# 2000018- Shallots

Ferraro# 2100252- Bacon

Ferraro# 2000035- Pepper

Ferraro# 2040047- Salt

Ferraro# 0960925- Heavy cream

Bon Appétit!