Manettas Winter Recipe Series: Classic Creamy Clam Chowder

Manettas Winter Recipe Series: Classic Creamy Clam Chowder

Classic Winter Clam Chowder Recipe

When the temperature drops, there’s nothing better than a bowl of rich, creamy clam chowder to warm you from the inside out. Inspired by the classic New England-style chowder, this winter favourite combines fresh clams, sweet vegetables, smoky bacon, and a velvety cream base for a comforting meal the whole family will enjoy.

Made with fresh seafood from Manettas, this clam chowder brings restaurant-quality flavour into your home kitchen — perfect for a cosy night in, a weekend lunch, or an impressive winter starter.

 

Ingredients

🦪 Manettas Fresh Seafood

  • 1kg Manettas Littleneck Clams
  • 500ml seafood stock

🥕 Fresh Produce & Chilled Ingredients

  • 150g bacon, diced
  • 2 tablespoons butter
  • 1 brown onion, finely diced
  • 2 celery stalks, finely diced
  • 2 carrots, diced
  • 3 garlic cloves, minced
  • 2 medium potatoes, peeled and cut into small cubes
  • 250ml thickened cream
  • 250ml milk

🧂 Pantry Essentials

  • 2 tablespoons plain flour
  • 2 bay leaves
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
  • Salt, to taste
  • Freshly cracked black pepper, to taste

🌿 To Serve

  • Fresh parsley, chopped
  • Crusty sourdough or artisan bread

 

Method

1. Prepare the clams

Prepare the 1kg Manettas Littleneck Clams according to the pack instructions. Drain and rinse gently if required, reserving any natural clam juices to add extra depth and flavour to your chowder. Remove the clam meat from the shells if needed and set aside.

2. Cook the bacon and vegetables

In a large pot, melt the butter over medium heat. Add the diced bacon and cook until golden and slightly crispy.

Add the onion, celery, carrots, and garlic, cooking for 3–5 minutes until softened and fragrant.

3. Build the chowder base

Sprinkle over the flour and stir for 1–2 minutes to create a light roux.

Slowly add the seafood stock and reserved clam juices, stirring continuously to prevent lumps and create a smooth, creamy base.

4. Simmer until creamy

Add the potatoes, bay leaves, and thyme. Simmer for 15–20 minutes until the potatoes are tender.

Reduce the heat and stir through the milk and cream. Add the Littleneck Clams and gently warm through for 2–3 minutes. Avoid boiling once the cream is added to keep the clams tender.

5. Serve and enjoy

Season with salt and freshly cracked black pepper to taste. Garnish with fresh parsley and serve hot with crusty sourdough or artisan bread for dipping.

 

Chef’s Tips for the Perfect Clam Chowder

Use fresh clams for the best flavour
Fresh clams add a natural sweetness and depth that canned alternatives simply can’t replicate.

Don’t overcook the seafood
Add the clams at the end to keep them tender and full of flavour.

Make it ahead
Clam chowder often tastes even better the next day as the flavours continue to develop. Simply reheat gently before serving.

 

Bring Restaurant-Quality Seafood Home This Winter

You don’t need to visit the Sydney Fish Market to enjoy premium seafood at home. Manettas delivers fresh seafood straight to your door, making it easy to create winter favourites like creamy clam chowder from the comfort of your kitchen.

From fresh clams and oysters to prawns, fish, and seasonal catches, Manettas brings the best of the ocean to homes across Sydney, Canberra, Brisbane, the Gold Coast, and Melbourne.

We provide chilled, reliable home delivery so you can enjoy restaurant-quality produce straight to your door.

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