Smokey Clam Chowder Recipe

Name: Smokey Clam Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1 small onion, diced; 2 tablespoons butter; 2 ounces pancetta or bacon, cubed or chopped; 2 celery ribs, diced; 2 large Yukon gold potatoes, scrubbed, diced; 1 cup 18% or table cream; 2 cans of clams and the juice; 2 cups clam, fish, chicken or veg stock; 1 whole smoked fish such as mackerel or herring or about 6 oz of smoked cod or haddock; enough left over mashed potatoes or instant potato flakes, enough to thicken the soup; 1/4 cup finely chopped fresh chives; 1/2 cup medium dry sherry; sea salt and black pepper to taste; tiny pinch saffron for colour; hot sauce or harissa for garnish (optional); sour cream for extra garnish (optional)

Servings: persons

1 small onion, diced
2 tablespoons butter
2 ounces pancetta or bacon, cubed or chopped
2 celery ribs, diced
2 large Yukon gold potatoes, scrubbed, diced
1 cup 18% or table cream
2 cans of clams and the juice
2 cups clam, fish, chicken or veg stock
1 whole smoked fish such as mackerel or herring or about 6 oz of smoked cod or haddock
enough left over mashed potatoes or instant potato flakes, enough to thicken the soup
1/4 cup finely chopped fresh chives
1/2 cup medium dry sherry
sea salt and black pepper to taste
tiny pinch saffron for colour
hot sauce or harissa for garnish (optional)
sour cream for extra garnish (optional)

1
In a pot of boiling water, blanch the cubed potatoes, and drain. They should be fork tender, but not mushy.
2
In a heavy-bottomed soup pot or Dutch oven, over medium heat, fry pancetta in the butter until golden. Add the onions and celery to sweat until softened but not coloured. Add the sherry and cook off the alcohol, stirring constantly.
3
Now add the clams, broth, saffron, and taste for salt. Add pepper and if needed, a bit of salt.
4
Reduce to low heat, and add the mashed potatoes or dry potato flakes, stirring constantly. Now add the cream, bring up to a simmer, and allow to thicken. You may need to add more potato at this point. You choose how thick or thin you like your chowder.
5
Add the smoked fish, cubed potatoes, and chives, stir well and serve. Or, you can, at this point, drop in some live clams and mussels, and serve when they open.
6
Top with garnishes if desired.
7
Adding charred corn to this soup in late summer is also delicious!

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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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: 1 small onion, diced, 2 tablespoons butter, 2 ounces pancetta or bacon, cubed or chopped, 2 celery ribs, diced, and more.

Yes, Smokey 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.

Smokey Clam Chowder

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