New England Chowder Dip


3.5 oz. RusEttes® Cottage Fries (item02124)
1 Tbsp. parsley, finely chopped
1 Tbsp. bacon bits

New England Chowder Dip
3 Tbsp. unsalted butter
2 cups yellow onion, finely chopped
1 cup celery, finely chopped
2 Tbsp. garlic, minced
1 cup canned clams, chopped
1 cup clam juice
1 each bay leaf
2 cups heavy cream
salt and pepper to taste
1 Tbsp.cornstarch
1 Tbsp. water
1/2 tsp. parsley, finely chopped
1/2 tsp. bacon bits
Yield:  3-1./4 cups


  1. In a small sauce pan, over medium-low heat, melt the butter and cook the onions, garlic and celery unti soft.
  2. Add the clams, clam juice and bay leaf; stir all ingredients.
  3. Add heavy cream and bring to a boil, reduce mixture to a simmer and reduce by half.
  4. Season with salt and pepper.
  5. Using an immersion blender, blend all ingredients in the pot.
  6. Create a slurry by combining the cornstarch and water.  Add this slurry to the sauce and bring to a boil; immediately turn off heat and whisk until the consistency of a dip has been achieved.

Assemble New England Chowder Dip Bowl:
  1. Prepare 3.5 oz. R®usEttes Cottage Fries (item 02124) according to package directions.
  2. Place Cottage Fries round the bowl.
  3. Place 4 oz. thick chowder in center of bowl.
  4. Sprinkle with 1 Tbsp. each parsley and bacon bits.


2+ servings