Clam Chowder

Why You’ll Love This Recipe!

I can say without hesitation that this is the best clam chowder recipe! I serve this soup every year at our annual New Year’s Eve Party and I actually don’t think my guests would not come if I didn’t make this soup.

Pretty much everyone at my party will agree that this is the best chowder they have ever had.  They tell me that over and over, all year long. But promise me you won’t wait until next New Year’s Eve to make this!  It would be perfect football watching food, or any weeknight dinner.

What is Clam Chowder?

This is a traditional creamy New England clam chowder recipe. It is a thick, chowder made from clams, potatoes, onions, bacon and milk or cream. It is believed to have been introduced by the French on the East Coast.  You can now find various regional variations of chowder across the country, including Manhattan Clam Chowder.  I guess my version is a Pacific NW Clam Chowder.

Living in the Northwest, we have access to a lot of really good chowder but I can honestly say this chowder is as good or better than the chowder we’ve had in restaurants.

Ingredients Needed

There is a special ingredient that makes this the best chowder recipe ever! 

• Pepper bacon.  This is the secret ingredient, not regular bacon but thick cut pepper bacon.  I promise you, it’s the best.  So don’t skip it or use regular bacon!!  Trust me on this one.
• Potatoes.   I use Yukon gold and I don’t even peel them.  I have also used russet potatoes and they work great too, just be sure and peel those.
• Clams. I use canned clams but if you have access to fresh clams – use them!
• Milk. I use a combination of whole milk and half and half which makes the chowder rich and delicious. If you can’t find half and half where you live, use half whipping cream and half milk to replace the half and half.

• Butter
• Onion.
• Celery 
• Flour. This is used as a thickening agent.
• Salt and pepper
• Fresh parsley. For garnish.

How to Make Clam Chowder

• In a large soup pot cook bacon until browned and crisp. Drain grease. Crumble. Set bacon aside
• Add butter, onions and chopped celery ribs to pot and cook over medium heat until onions are softened and translucent.
• Add flour, cook 3 minutes stir constantly
• Drain clams and reserve liquid.
• Add in enough water to clam juice so that it measure 2 cups.
• Pour this liquid slowly into mixture in pot, stirring constantly.
• Add potatoes and bring mixture to boil.
• Reduce heat and simmer about 20 minutes or until potatoes are tender.
• Add clams, bacon, milk, half and half. Heat until thickened, be careful not to burn.
• Salt and pepper to taste. Garnish with some fresh parsley if desired.