Classic Clam Chowder

My mum and I have been thinking and talking about making a classic clam chowder at home for ages. We were recently in Seattle visiting my sister and of course ate clam chowder (a few times). This brought the whole topic up again and we finally committed to trying this out at home. It always seemed a little daunting to attempt, but it turned out fantastic. It was beautiful and creamy, with those great chunks of clam in it. Yum. I will be making this repeatedly during the cold weather!

Classic Clam Chowder

I’ll say straight up – this is definitely not the healthiest recipe I’ve posted on my blog here. But it’s not as bad as you think. Heavy cream and whole milk are kind of essential in a Classic Clam Chowder – but we thinned this out with a nice white wine, and the end result was actually a very light soup.

Classic Clam Chowder

You can make this chowder all in one pot which is great – easier clean up for sure! Keep in mind you will need a large pot – we used a dutch oven – with a fitting lid. What’s also great about this, it can be made early and left to simmer. All the flavours come together and it will thicken beautifully. We made ours in the late afternoon and let it simmer for roughly an hour until dinner time.

Classic Clam Chowder

5 from 1 vote
Classic Clam Chowder - Whitney's Real Recipes
Classic Clam Chowder
A classic, creamy, clam-filled soup that fills you up and keeps you warm in this cooler weather.
Servings: 6 people
  • 3-4 slices bacon finely sliced
  • 1 carrot finely diced
  • 1/4 cup white onion finely diced
  • 2 potatoes peeled and finely diced
  • 1 can clam nectar 398 ml
  • 2 cans clams 142 g each can
  • 1 clove garlic
  • 1/2 cup white wine plus a splash to deglaze
  • 2 cups whole milk
  • 1 1/2 cups heavy cream
  • 2 bay leaves
  • 1/4 cup parsley finely chopped
  1. In a large dutch oven over low to medium heat – cook bacon. Remove once starting to crisp and set aside.
  2. Leave pot on heat and deglaze with splash of white wine.
  3. Add in carrots and onion. Cook until starting to soften.
  4. Grate garlic and mix in.
  5. Add in milk and cream. Stir together.
  6. Add in potatoes, clams, clam nectar and return bacon to mixture.
  7. Stir in white wine.
  8. Add in salt and pepper to taste. Stir in parsley and bay leaves.
  9. Leave over low heat to simmer for at least 30 minutes.
  10. Remove bay leaves before serving.


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Classic Clam Chowder

7 comments on “Classic Clam Chowder

  1. I use to make a version of this soup for my hubby and just have not in such a long time. Looks delicious… Thanks for sharing with Fiesta Friday. I had trouble sending a comment to you and I am trying again…

  2. Angie ~ ambient wares

    October 31, 2016 at 4:53 pm Reply

    I haven’t had clam chowder in years and it was my favorite as a kid! I would loooove to make my own and I will using your recipe 😀 Thanks for sharing with us at Funtastic Friday! Pinned

  3. I’m not the biggest seafood fan, I like fish but not shellfish that much, but this sounds pretty good. The fact that there is bacon makes it sound even better!
    Thanks for sharing with Fiesta Friday. Remember to include a link to Fiesta Friday in your post as well as to Judi’s blog and mine. Cheers.

  4. Your Classic Clam Chowder looks delicious, we will really enjoy your recipe. Thanks so much for sharing with us at Full Plate Thursday and come back soon!
    Miz Helen

  5. Sometimes there is nothing more satisfying than a clam chowder. Like yours it has to have the cream (I got a clear once when I ordered it in a restaurant and it was not the same). Delicious 🙂

    • It really is so satisfying. I love it. I agree though – I’ve had more broth-y ones before and it just isn’t the same. Thanks for stopping by. 🙂

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