Ingredients

- 4 +

• 450g fresh clams, shucked
• 200g diced potatoes
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 strips of bacon, chopped
• 500ml heavy cream
• 250ml fish stock
• 1 bay leaf
• Salt and pepper, to taste
• 1 tablespoon olive oil
• Fresh parsley, chopped, for garnish

Instructions

1

In a large pot, cook the chopped bacon over medium heat until crispy. Remove and set aside, leaving the fat in the pot.

✓ Done

2

Add olive oil to the pot and sauté the onions and garlic until translucent.

✓ Done

3

Stir in the diced potatoes and fish stock, then add the bay leaf; bring to a simmer and cook until potatoes are tender, about 20 minutes.

✓ Done

4

Add the clams and heavy cream to the pot, cooking for an additional 5 minutes until the clams are heated through.

✓ Done

5

Season with salt and pepper to taste, and remove the bay leaf before serving.

✓ Done

6

Serve hot, garnished with crispy bacon and fresh parsley.

✓ Done

Kitchen Tools

• Large pot
• Wooden spoon
• Chopping board
• Knife
• Measuring cups

Chef's Tips

Ensure you scrub the clams thoroughly before shucking them to remove any sand or grit.

Use fresh clams for the best flavor; canned clams can be a substitute in a pinch.

🔧 Troubleshooting Tips

️

If the chowder is too thick, add a bit more fish stock or water.

️

Adjust seasoning gradually to avoid overpowering the clams.

🔄 Recipe Variations

Add corn for a sweet twist.

Incorporate diced celery for extra crunch.

🥗 Healthy Alternatives

Substitute heavy cream with coconut cream for a lighter version.

Use cauliflower instead of potatoes for a low-carb option.

🍽️ Serving Suggestions

Serve with crusty bread or oyster crackers.

Pair with a fresh garden salad for a complete meal.

Nutrition Facts

450

Calories

20g

Protein

30g

Carbs

30g

Fat

🥗 Suitable Diets

Gluten-free

Lactose-free

🎨 Presentation Ideas

Chopped chives or green onions for a pop of colour.

A sprinkle of smoked paprika for added flavor.

📦 Storage & Conservation

Store leftovers in an airtight container in the fridge for up to 2 days.

Reheat gently on the stove to avoid curdling the cream.

♻️ Leftover Ideas

Make clam chowder tacos with leftover chowder.

Use it as a base for a seafood pasta dish.

⚠️ Common Mistakes to Avoid

Overcooking clams can make them tough; add them near the end of the cooking process.

Using too much salt; remember that bacon is already salty.

FAQ

Can I use frozen clams? ▶

Yes, frozen clams can be used, but fresh clams provide a better flavour and texture.

How can I thicken my clam chowder? ▶

You can thicken chowder by adding a cornstarch slurry or by mashing some of the potatoes.

What type of clams should I use? ▶

Any small to medium clams, such as Manilla or Cherrystone, work well for chowder.

How do I know when the clams are cooked? ▶

Clams are done cooking when they open up. Discard any that remain closed.

Is clam chowder gluten-free? ▶

Yes, if you ensure all your ingredients, especially stock and seasonings, are gluten-free.

Reviews

Jessica

⭐⭐⭐⭐⭐

Mar 1, 2026

Absolutely loved this recipe! So creamy and full of flavour.

Mark

⭐⭐⭐⭐☆

Mar 11, 2026

Great chowder, but I added a bit of lemon juice for extra zing.

Emily

⭐⭐⭐⭐⭐

Mar 5, 2026

The best clam chowder I’ve ever made at home! So easy!

Tom

⭐⭐⭐☆☆

Mar 21, 2026

Was good, but kids preferred the canned version.

Sarah

⭐⭐⭐⭐☆

Mar 20, 2026

Rich and creamy, just how I like it. Will make again!

Liam

⭐⭐⭐⭐⭐

Feb 28, 2026

Perfect bowl on a rainy day. Will definitely share with friends!

Mia

⭐⭐⭐⭐☆

Mar 10, 2026

Very nice, but I didn’t have fresh clams. Used canned instead.

Noah

⭐⭐⭐⭐☆

Feb 22, 2026

Quick and easy to make! Loved the addition of bacon.

Sophie

⭐⭐⭐⭐⭐

Mar 19, 2026

Delicious! Will be our go-to recipe for chowder.

Ben

⭐⭐⭐☆☆

Mar 4, 2026

Not bad, but could use more seasoning.