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Classic Clam Chowder - Whitney's Real Recipes
Soups

Classic Clam Chowder

Health is a journey. While I promote a plant based lifestyle now – these older posts reflect my journey into making healthier choices. I leave these online to support others in making changes and to show that not everything needs to change at once. Take your time and always listen to what’s right for your body.


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! What’s 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

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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

Ingredients

  • 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

Instructions

  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.