Jul 13 2026
Restaurants›Ventano Italian Grill & Seafood›New England Clam Chowder Recipe

New England Clam Chowder Recipe

Inspired by Ventano Italian Grill & Seafood
Time1h
Serves6

Creamy chowder with littleneck clams, potato & pancetta.

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Ingredients

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Main Ingredients

Method

Preparation

  1. 1

    Clean the Clams

    In a large bowl, soak the littleneck clams in cold water for about 30 minutes to allow them to expel any sand. Rinse them under cold water and set aside.

  2. 2

    Prepare the Vegetables

    Peel and dice the potatoes into small cubes. Chop the onion, celery, and garlic finely. Set aside.

  3. 3

    Cook the Pancetta

    In a large pot, melt the butter over medium heat. Add the pancetta and cook until crispy, about 5-7 minutes. Remove the pancetta with a slotted spoon and set aside, leaving the fat in the pot.

Cooking

  1. 4

    Sauté Vegetables

    In the same pot with the pancetta fat, add the chopped onion and celery. Sauté for about 5 minutes until the onions are translucent. Add the garlic and cook for another minute.

  2. 5

    Add Potatoes and Seasoning

    Add the diced potatoes, thyme, bay leaves, salt, and pepper to the pot. Stir well to combine.

  3. 6

    Add Chicken Broth

    Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook for about 15 minutes, or until the potatoes are tender.

  4. 7

    Add Clams

    Add the cleaned clams to the pot. Cover and cook for about 5-7 minutes until the clams have opened. Discard any clams that do not open.

  5. 8

    Stir in Cream

    Once the clams are cooked, stir in the heavy cream and the reserved crispy pancetta. Heat through for an additional 3-5 minutes without boiling.

Serving

  1. 9

    Serve

    Ladle the chowder into bowls and garnish with fresh parsley if desired. Enjoy warm.

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