Creamy Clam Chowder


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  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 30m
  • Ready In : 45m

Clam Chowder is one of our favorite things to eat on a cold day.  This is my wife, Amy’s favorite soup I make.  This recipe is a combination of the some of the best techniques I have found on other recipes.


  • 2 - 6.5oz cans of Minced Clams
  • 2 - 6.5oz cans of Chopped Clams
  • 1 TBSP Butter
  • 2 leeks, tops removed, halved and cleaned, then sliced into half moons
  • 3 large Yukon Gold potatoes, cubed
  • 2 sprigs of Thyme
  • 2 Bay Leaves
  • 2 cups of Heavy Cream
  • 8 oz of clam juice
  • 1/4 cup chopped Parsley
  • Black Ground Pepper (for taste)
  • 1/4 lb of your favorite bacon, diced
  • 1/2 cup of White cooking wine ( don't use anything sweet)
  • 5-8 TBSP of White Flour


Step 1

Using a dutch oven or large chef's pan, brown the bacon to a golden brown color, and set the bacon bits aside in a separate bowl. Keep all the bacon fat in the pan.

Step 2

Add the chopped leaks and butter into the bacon fat and cook on medium high, until the leaks soften. (About 6-8 minutes)

Step 3

Add the cubed potatoes, and wine and cook until the wine evaporates and the potatoes start to soften.

Step 4

Add the 8 oz of clam juice and all the juices from each can of clams, and thyme and bay leaf into the pot. Simmer for 15 minutes on medium heat.

Step 5

Add all of the minced and chopped clams, and add heavy cream, and black pepper to taste. Simmer for 5 more minutes.

Step 6

Add one TBSP of flour at a time and use a whisk to mix the flour into the soup to thicken. Keep adding a little flour at a time until it is at the consistency you like. Try not to add so much flour that it turns the soup into a thick gravy. Whisk vigorously to break up flour clumps.

Step 7

Garnish with parsley and serve with crackers

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