Print
Clam Chowder Recipe with Fresh Clams
Clam chowder recipe with fresh clams that’s rich, creamy, and full of flavor—this homemade version will have everyone asking for seconds.
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 8
Ingredients
- 3 slices thick-cut bacon diced
- 2 tbsp butter
- ¼ cup celery chopped
- 1 cup onion chopped
- 2 tbsp flour
- 5 lbs live cherrystone clams Substitute for 3 cans of chopped clams
- 3 cups clam juice
- 1 ¼ lb potatoes peeled and diced
- 1 tsp fresh thyme
- 4 bay leaves
- salt & black pepper
- 1 pint heavy cream
Instructions
-
We use fresh, live clams. In a large stock pot, bring a cup of water to a boil. Add 2-3 bay leaves. You want to steam the clams and more water will dilute the delicious clam broth.
-
Add the clams, cover and cook for 10 minutes, until the clams open up. You will want to reserve the broth.
-
Run the broth through a sieve or cheesecloth. We use a coffee filter on top of a mason jar to do this.
-
Clean your stock pot. Add diced bacon and cook, stirring occasionally until the bacon becomes crispy, about 4-5 minutes.
-
Throw in 2 tablespoons of butter and cook onions, celery and half of the potatoes needed. Cook about 10 minutes, giving it an occasional stir.
-
Stir in flour and coat ingredients.
-
Pour in the clam juice, remaining potatoes, thyme, and bay leaf. Season with salt, pepper. Stir.
-
Bring chowder to a boil. Cook on low until potatoes are fork tender, about 15 minutes.
-
Remove pot from heat. Add in clams and heavy cream
-
Serve with a tablespoon of butter on top.
Recipe Video
Recipe Notes
To use canned clams:
Use 3 cans of canned clams. Reserve the clam broth in the clams, it is about 1 cup of broth. You will need 2 extra bottles of clam broth.