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clam chowder


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Prep Time: 15 minutes

Cook Time: 40 minutes

Total: 55 minutes

Servings: 4

Cost: $12.10 /serving


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Step 1

In a large heavy-bottomed stock pot or Dutch oven, bring 4 cups of water to a rapid boil over high heat

Step 2

Add the clams and cover the pot

Step 3

Turn the heat to medium and cook until clams have opened up, about 10 minutes

Step 4

Discard any clams that do not open after 15 minutes

Step 5

Use a slotted spoon to transfer the opened clams to a large bowl to cool, and leave the water you cooked them in in the pot

Step 6

Then, pour the clam cooking water through a fine mesh sieve into a large bowl and set it aside

Step 7

Once the clams have cooled, use your fingers or a small fork to remove the meat from the shells and set it aside in a small bowl

Step 8

Discard the clam shells

Step 9

Wipe out the pot or Dutch oven and place it on the stove over medium heat

Step 10

Add butter and bacon and cook, stirring occasionally, until the bacon has started to brown, about 8 minutes

Step 11

Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving any rendered fat and butter in the pot.Add jalapeños (if using) scallions and garlic to the fat in the pot and cook, stirring often, until peppers, onions and garlic are softened, about 4 minutes

Step 12

Add the reserved clam cooking water, potatoes, salt, pepper and cooked bacon

Step 13

Turn the heat up to high and bring the pot to a simmer

Step 14

Simmer until the potatoes are tender, about 10 minutes.In a small bowl, whisk together the cornstarch and ¼ cup of water to form a slurry

Step 15

Stir the cornstarch slurry into the pot

Step 16

Turn the heat up to high and bring the pot to a boil

Step 17

Let the soup boil for about 2 minutes to thicken slightly.Roughly chop the clam meat

Step 18

Turn the heat down to low

Step 19

The chowder should be at a gentle simmer now

Step 20

Stir in the corn, heavy cream and clam meat, and simmer for 3 more minutes to let the chowder come together

Step 21

Remove from heat

Step 22

Serve topped with fresh chives or extra scallions, and oyster crackers on the side.Note: This recipe can easily be made with canned clams instead of fresh clams! Simply swap four cups of stock (fish, chicken or veggie) in for the clam cooking water and use two 6.5-ounce cans of clams, liquid reserved in place of the fresh clams

Step 23

Add the reserved clam juice at the same time you would add the stock