Clam Chowder

Clam Chowder

This clam chowder is not a typical thick version. While it does have flour to give it some body it has a thin but flavorful broth. If you like a thicker version, consider adding 1/3 cup flour to the cooked vegetables instead of the recommended ¼ cup.

For the Broth

• 3 medium sized red potatoes, cut into ½-inch cubes
• 1 tablespoon olive oil
• 8 ounces bacon, cut into ¼ inch dice
• 1 medium sized onion, diced
• 2 garlic cloves, minced
• 4 stocks celery, diced
• ¼ cup flour
• 4 cups fish, chicken or clam broth
• 2-6.5 ounce cans clams
• 1 cup milk
• ½ cup cream
• Salt and pepper to taste
• ¼ cup chives, minced

For the Fresh Clams

• 1 tablespoon butter
• 1 small shallot, minced
• ½ teaspoon red pepper flakes
• ¾ cup dry white wine
• 2 pounds small clams, scrubbed

Fill a sauce pan with water and bring to a boil. Make an ice bath and set aside. Salt water liberally and add diced potatoes and boil until just done, around 2 to 3 minutes. Drain and place in the water bath to stop the cooking process. Drain from ice bath, dry and set aside.


Heat your soup pan to medium low, add oil and bacon and sweat until fat is released. Continue to cook on medium-low heat until crisp; remove to a paper towel. Add onions to the bacon fat, turn the heat up to medium and cook until wilted. Add half of the minced garlic and all of the diced celery and continue to cook for three more minutes. Slowly add the flour into the vegetables and cook the mixture for an additional three minutes to take the raw taste out of the flour. Whisk in your broth, and the juice from the canned clams and bring to a boil. Turn down the heat and cook at a simmer for five to ten minutes to develop the flavors. Do not salt until you re-add the bacon.


While the soup is simmering, cook the clams. In a pot large enough to hold the clams, melt the butter over medium-high heat. Add the shallot and cook until wilted, about two minutes. Add the remaining minced garlic and red pepper flakes; cook for an additional minute. Add the wine and bring to a boil. Add the clams, cover and cook until they just open, which could be just a few minutes depending on the type of clam you have. I keep on shaking the pan and opening the lid and picking out the ones that have opened with tongs. Once all of the clams have opened, add the clam liquor to the soup pot, pick the meat out of the shells and lightly chop.


To finish the soup, add the milk, cream, reserved bacon and potatoes and the canned and fresh clams; bring to a simmer. When hot, add chives and check seasonings. I love to add a good measure of freshly ground pepper but taste before you add the salt. Season with salt if needed then serve with crackers.