Sublime Clam Chowder Recipe

Name: Sublime Clam Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon bacon fat; 3 tablespoons unsalted butter (more or less as needed); 2 medium yellow onions, minced; 1 12 lbs red potatoes, cut into 1 cm. cubes; 1 quart whole milk; 1 (8 ounce) bottle clam juice; ½ teaspoon celery seed; ½ teaspoon cracked black pepper (to taste); 1 -2 sage leaf; 10 sprigs fresh rosemary (the little leaves); 1 -2 bay leaf; 1 -2 teaspoon sea salt (to taste); 3 stalks celery, in 1 cm. cubes; 3 lbs clams (Little Neck or Manila, just make sure they're still alive and squirting water when you get them)

Servings: persons

1 tablespoon bacon fat
3 tablespoons unsalted butter (more or less as needed)
2 medium yellow onions, minced
1 12 lbs red potatoes, cut into 1 cm. cubes
1 quart whole milk
1 (8 ounce) bottle clam juice
½ teaspoon celery seed
½ teaspoon cracked black pepper (to taste)
1 -2 sage leaf
10 sprigs fresh rosemary (the little leaves)
1 -2 bay leaf
1 -2 teaspoon sea salt (to taste)
3 stalks celery, in 1 cm. cubes
3 lbs clams (Little Neck or Manila, just make sure they're still alive and squirting water when you get them)

1
In a heavy bottomed pot (Dutch oven), melt the bacon fat and 1-2 T. of butter.
2
Add the onions and saute them with the lid on, stirring occasionally.
3
When they're fragrant, add the potatoes and saute together for a few minutes with the lid on, tossing occasionally.
4
When the potatoes start to sear or brown, add the clam juice and the milk.
5
Stir in the liquids, and then add the celery seed, cracked pepper, sage, rosemary, bay and a little salt (add in stages to avoid making it over salty.
6
When the soup starts to simmer, stir it, and taste it.
7
Add more salt and butter if it's necessary.
8
After 4 minutes, add the celery.
9
Let it simmer for 5 more minutes.
10
If you are making the soup ahead, go ahead and turn it off, and put the lid on it (if you put the clams in and then try to reheat it, they'll get all gross and rubbery).
11
If you're serving immediately, rinse the clams and then add them to the soup.
12
Stir them in, and half cap the pot until it starts to simmer.
13
Stir when it simmers and serve when the clams open up (approximately 3 minutes).

175

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.

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 14 ingredients. The key ingredients include: 1 tablespoon bacon fat, 3 tablespoons unsalted butter (more or less as needed), 2 medium yellow onions, minced, 1 12 lbs red potatoes, cut into 1 cm. cubes, and more.

Yes, Sublime 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!

Sublime Clam Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions