Clam Chowder Recipe

Name: Clam Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 cherrystone clams, fresh, in the shell; 2 cups fish stock; 1 strip bacon, julienne; 1/4 cup onions, medium diced; 1/4 cup celery, medium diced; 1/2 cup Idaho potatoes, peeled, medium dice; 1 sage leaf, fresh; 1/4 teaspoon thyme, dried leaves; 1 bay leaf; 3 drops tobasco sauce; 1/2 teaspoon white worcestershire sauce; 1/2 cup evaporated skimmed milk; 2 tablespoons arrowroot; 1/4 cup scallions, sliced; Chives, fresh, sliced; Parsley, fresh, chopped

Servings: persons

16 cherrystone clams, fresh, in the shell
2 cups fish stock
1 strip bacon, julienne
1/4 cup onions, medium diced
1/4 cup celery, medium diced
1/2 cup Idaho potatoes, peeled, medium dice
1 sage leaf, fresh
1/4 teaspoon thyme, dried leaves
1 bay leaf
3 drops tobasco sauce
1/2 teaspoon white worcestershire sauce
1/2 cup evaporated skimmed milk
2 tablespoons arrowroot
1/4 cup scallions, sliced
Chives, fresh, sliced
Parsley, fresh, chopped

1
Steam the clams in the stock.
2
Remove the clams, chop the meat, and reserve.
3
Strain the steaming liquid through cheesecloth.
4
Reserve.
5
Render the bacon.
6
Add the onions and celery and saute until transulent.
7
Add the stock, potatoes, sage, thyme, bay leaves, tobasco and worcesterchire.
8
Simmer until the potatoes are tender.
9
Combine the evaporated skimmed milk and the arrowroot.
10
Gradually stir this mixture into the soup and continue to simmer for a few minutes, until thickened.
11
Add the scallions.
12
Add the reserved chopped clams and fresh herbs just before serving.

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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

You need 16 ingredients. The key ingredients include: 16 cherrystone clams, fresh, in the shell, 2 cups fish stock, 1 strip bacon, julienne, 1/4 cup onions, medium diced, and more.

Yes, Clam 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 Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions