1 cups dry white wine (preferably Long Island)

1 cups water

2 to 3 dozen little neck clams

2 large red potatoes, scrubbed and cut into -inch dice

Salt to taste

6 thick slices of bacon

1 large onion, minced

6 celery ribs, minced

6 baby carrots, minced

6 tablespoons flour

3 cups whole milk

1 cups heavy cream

2 tablespoons chopped flat-leaf parsley

Pepper and paprika to taste


1. Bring wine and water to boil in a large pot. Gently add the clams, cover and cook over moderate heat, stirring occasionally until the clams open, about 8 to 10 minutes. Transfer the clams to a bowl and let cool, discarding any unopened clams. Strain the cooking liquid and reserve the clam broth. Remove clams from their shells and chop them. Rinse out the pot.

2. In a medium pot, cover potatoes with water and bring to a boil. Season with salt and simmer over moderate heat until tender, 8 to 10 minutes; drain.

3. Add bacon to the large pot and cook over low heat, stirring occasionally, until fat has been rendered. Remove the bacon and coarsely chop. Add onion, celery, and carrots to the pot and cook until vegetables soften, about 8 minutes.

4. Slowly sprinkle on the flour and cook for 2 minutes, stirring constantly. A little at a time, add the milk, stirring until smooth; then stir in the cream. Add the reserved clam broth to the pot, making sure none of the grit gets in. Bring the chowder to a simmer over moderate heat, then reduce heat to low and simmer for 15 minutes, stirring occasionally.

5. Add the cooked potatoes to the chowder and heat thoroughly. Add the chopped clams, and simmer for 5 minutes. Add the parsley and season with salt, pepper and paprika to taste. Serve hot. Makes 6 to 8 servings.