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Clam Chowder

  • Author: Jen


This Clam Chowder is made with fresh clams and sure to be a crowd pleaser!


  • 1 lb fresh clams
  • 5 slices of bacon
  • 2 cans chopped clam,(reserve clam juice)
  • 1/3 cup butter
  • 1 onion diced
  • 2 stalk celery chopped
  • 3 medium potatoes peeled and cubed
  • 1/2 cup white wine
  • 2 cups whole milk
  • 2 bay leaves
  • 4 sprigs thyme
  • 1 clove garlic minced
  • 2 TBSP fresh parsley
  • sourdough bread to serve with chowder


  1. Pan fry bacon until fully cooked, remove and chop, reserve half for garnish later
  2. Add the other half into pan and melt butter, add minced onion and minced garlic
  3. Cook on medium heat until onions start to become translucent
  4. Add potatoes and celery cook for 5 more minutes
  5. Add two TBSP of flour, add clam juice reserved from canned clams
  6. Stir in wine, when wine reduces by half, gradually add milk stirring continuously
  7. Once all milk has gone into pan add bay leaves and sprigs of thyme
  8. Bring Chowder to boil, add lid and simmer 20 minutes or until potatoes are cooked
  9. While simmering, steam fresh clams.  
  10. Add water to saucepan so it reaches about 3 inch from bottom, boil
  11. Add fresh clams and steam until all clams open (do not use any clams that do not open)
  12. Save 8-10 of the fresh clams in shells to add to each individual bowl
  13. Add canned clams, and the remaining fresh clams already prepared previously by removing clams from the shells and add into soup
  14. Bring soup to simmer and cook for a couple of minutes
  15. Add 2-3 clam shells to each bowl, add chowder, top with bacon, and fresh parsley