Please ensure Javascript is enabled for purposes of website accessibility

Recipe: New England Surf Clam Chowder with Leeks, Crest & Sweet Sausage

This is a new fun fast way to use local surf clams in one pan for a quick chowder. Served chilled or hot. This recipe is interesting to prepare the surf clam is a little sweet can be eaten shaved very thin and just warmed through for this recipe. A very attractive presentation by serving the soup the clam shells. The surf clams in this dish can be exchanged for cherry stone or quahogs.

Yield: 2 servings    

Total Time: 35 Minutes          Prep Time: 20 Minutes           Cook Time: 15 Minutes


  • 3 Packs of Surf Clams
  • 8 of Cherry Stones Clams & Juice
  • 1 Cup of Yukon Gold Potato ( ½ inch dice)
  • 1 Cup of Leeks ( ½ inch dice)
  • 1 Bunch of Fresh Water Crest (save some for bedding on serving plate)
  • ½ Cup of Onions (diced)
  • 3 Large Garlic Cloves (sliced)
  • ¼ Tablespoon of Crushed Fennel Pollen
  • 1 Cup of Asian Sweet Sausage (sliced and dried)
  • 3 Cups of Heavy Cream
  • A Pinch of Ground Cayenne Pepper
  • 2 Teaspoons of Kosher Salt
  • ¼ of Fresh Scallions Leaves (sliced)
  • 3 Tablespoon of Butter

Method of Preparation:

  1. In a medium sauce pan add butter, heat up on medium high, then add the onions and garlic, cook for 3 minutes, then add sausage and cook for 3 minutes.
  2. After add potatoes, heavy cream, fennel pollen and simmer for 3 minutes.
  3. Then add cherry stone and simmer for 3 minutes or until they open.
  4. Remove from heat and add the water crest season with cayenne pepper & salt to taste
  5. Open surf clams and shave thin and then add in hot broth for 1 minute and serve.
  6. For the presentation, on a 10 inch dinner plate, place the water crest and 3 surf clam shells in the middle.
  7. Scoop the soup in the surf clam shells on a bed of water crest garnishing with scallions.

Share This Story, Choose Your Platform!

Go to Top