Clam and Potato Chowder Recipe

Name: Clam and Potato Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 3 cups clam juice, fish or chicken stock (page 91), or water; 1 small yellow onion, diced; 1 leek, white and light green parts only, thoroughly washer, thinly sliced; 2 small inner celery stalks, sliced; 2 large russet potatoes, peeled and cut into 1/2-inch pieces, or 1 pound red potatoes, cut into 1/2-inch pieces; 1 sprig thyme; 3 thick-cut bacon slices or pancetta slices; 3 cups half-and-half or milk; 3 (6 1/2-ounce) cans clams, coarsely chopped; Chopped fresh parsley, for garnish

Servings: persons

4 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 cups clam juice, fish or chicken stock (page 91), or water
1 small yellow onion, diced
1 leek, white and light green parts only, thoroughly washer, thinly sliced
2 small inner celery stalks, sliced
2 large russet potatoes, peeled and cut into 1/2-inch pieces, or 1 pound red potatoes, cut into 1/2-inch pieces
1 sprig thyme
3 thick-cut bacon slices or pancetta slices
3 cups half-and-half or milk
3 (6 1/2-ounce) cans clams, coarsely chopped
Chopped fresh parsley, for garnish

1
Combine 3 tablespoons of butter and the flour in a saucepan over medium-high heat.
2
Cook, stirring constantly, for 5 minutes, until the butter begins to froth and brown lightly.
3
Slowly add the water or stock, stirring constantly to ensure smooth blending, for about 10 to 15 minutes, until the sauce is thick enough to coat the back of a spoon.
4
Place a large saute pan over medium-high heat and add the remaining tablespoon of butter.
5
Add the onion, leek, and celery and saute for about 5 minutes, until just translucent.
6
Transfer the contents of the pan to the slow cooker and add the potatoes and thyme.
7
Pour in the sauce.
8
Cover and cook on low for about 6 hours, until the potatoes are tender.
9
Place a saute pan over medium-high heat.
10
Add the bacon and cook, turning, until crispy.
11
Transfer to paper towels to drain, and then dice.
12
Stir the half-and-half, bacon, and clams into the chowder and continue to cook for 30 minutes, until heated through.
13
Ladle into bowls and serve garnished with the parsley.
14
To make a good vegetarian chowder, omit the clams and bacon and add 3 cups of fresh or frozen corn or mixed vegetables.

1007

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 tablespoons unsalted butter, 3 tablespoons all-purpose flour, 3 cups clam juice, fish or chicken stock (page 91), or water, 1 small yellow onion, diced, and more.

Yes, Clam and Potato Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Clam and Potato Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions