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    HOME » Recipes » Seafood

    Published: Sep 11, 2013 · Modified: Oct 3, 2021· This website generates income via ads ·

    Clam Chowder

    Jump to Recipe Print Recipe Pin Recipe

    Michael and I have tried to get in a trip away to the coast for a couple of months now. I need some clam chowder from The Tides at Bodega Bay. Standing between me and that chowder are forty chickens, four emus, two donkeys,  two goats and an incubator full of eggs hatching over the next three weeks. I couldn't wait. I had to have clam chowder today. That meant I was going to have to make it myself. So, I did and it was delicious. Michael declared it better than the chowder at The Tides but I am not as certain. I haven't been to The Tides in years. I'll get there, but until I do I can make this. So can you. This soup is easy to make and so much better than canned soup.

    chowder500_edited-1

    Clam Chowder

    Creamy clam chowder with bacon.
    5 from 1 vote
    PRINT Pin
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Main Course, Soup
    Cuisine American
    Servings 2
    Calories 655 kcal

    Equipment

    • Large pot
    • call skillet

    Ingredients
      

    For the chowder:

    • 13 ounces chopped clams (not minced) plus juice 2 cans
    • 8 ounces clam juice I bottle
    • 1 small onion chopped
    • 2 large Yukon gold potatoes peeled and diced
    • 1 cup half and half
    • 2 slices bacon chopped fine
    • 2 TBS butter
    • 1 rounded TBS flour
    • ¼ teaspoon kosher salt
    • Freshly ground black pepper to taste

    For garnish:

    • Chopped chives
    • 3 tbs Chowder crackers

    Instructions
     

    • Drain the canned clams and set aside, saving the juice.
    • Add the liquid drained from the clams and the bottled clam juice to a medium saucepan.
    • Heat to a boil and add the chopped onion and diced potatoes.
    • Cook over medium heat until the potatoes are for tender and the liquid has reduced. Skim off and discard any foam the develops on top.
    • Add the half and half and remove from heat.
    • Cook the diced bacon in a small skillet until crispy. Remove the bacon and keep the bacon grease.
    • Add the butter to the bacon grease and heat until the butter melts.
    • Add the flour a bit at a time whisking constantly. Cook for one minute but do not allow the roux to brown. You want a light roux for this soup.
    • Add the half and half to the soup pot and heat to a simmer.
    • Add the roux to the soup and cook until thick.
    • Add the chopped clams and bacon. Cook until the clams are heated through.
    • Add salt and pepper to taste.
    • Serve hot with chopped chives and chowder crackers on top.

    Nutrition

    Nutrition Facts
    Clam Chowder
    Amount per Serving
    Calories
    655
    % Daily Value*
    Fat
     
    31
    g
    48
    %
    Saturated Fat
     
    17
    g
    85
    %
    Trans Fat
     
    1
    g
    Polyunsaturated Fat
     
    2
    g
    Monounsaturated Fat
     
    9
    g
    Cholesterol
     
    91
    mg
    30
    %
    Sodium
     
    1396
    mg
    58
    %
    Potassium
     
    1328
    mg
    38
    %
    Carbohydrates
     
    78
    g
    26
    %
    Fiber
     
    7
    g
    28
    %
    Sugar
     
    8
    g
    9
    %
    Protein
     
    18
    g
    36
    %
    Vitamin A
     
    1039
    IU
    21
    %
    Vitamin C
     
    53
    mg
    64
    %
    Calcium
     
    194
    mg
    19
    %
    Iron
     
    4
    mg
    22
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.

    Keyword chowder, clam, crackers, soup
    Tried this recipe?Let us know how it was!

    If you like clam chowder, you'll love these other variations!

    Summer Clam Chowder with corn!

    Fresh Clam Chowder featuring fresh clams!

    While we are on the subject of clams, why not try my White Clam Sauce? It is fabulous!

    « Banana Chocolate Chip Muffins/Bread
    Coffee Caramel Ice Cream Affogato »

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    Reader Interactions

    Comments

    1. Cathy says

      March 31, 2014 at 5:05 pm

      Just made this tonight and it was oh so good! The only problem with ours was the canned clams we used were a little chewy but the recipe is delicious! Thanks for sharing.

      Reply
      • Mary says

        March 31, 2014 at 5:51 pm

        I am glad you liked it. I have found Snow's brand canned clams to be the least chewy. I have been meaning to try it again with fresh clams, not that we have such a thing on the West coast. I will get my clams from the same place I get mussels. That may work. Thanks for commenting!

        Reply
    2. Pamela @ Brooklyn Farm Girl says

      November 03, 2013 at 10:00 pm

      This is one bowl full of comfort! Yum!

      Reply
    3. Andrea says

      September 19, 2013 at 5:35 pm

      I am confused as to when to add the half &half.Itto add it twice.

      Reply
      • Mary says

        September 19, 2013 at 6:01 pm

        You make the roux in the skillet you cooked the bacon grease in. You add the half and half to the pot with the potatoes and clam juice. You can add it as sson as the potatoes are cooked through. Then you'll add the roux to the soup and cook withotu boiling until it thickens as you like it. I'll try to re-word the recipe.

        Thanks for asking!

        Reply
    4. Chung-Ah | Damn Delicious says

      September 12, 2013 at 3:21 pm

      What a comforting bowl of soup! Clam chowder is my absolute favorite!

      Reply
      • Mary says

        September 12, 2013 at 4:11 pm

        My favorite too.

        Reply

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    I am Mary, the blogger behind "Oh That's Good!" I am a former nurse, former hobby farm blogger, former vintage shop owner, and current food blogger. I live with my husband and our little mutt Tucker in a lovely retirement community. I am cooking for two and taking inspiration from old cookbooks, magazines, and memories of watching my mother and grandmother cook. I like reducing my food waste and exorbitant grocery bills! I am busy rewriting my recipes for two servings with the option of adjusting the recipe up to four or six servings with just one click.

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