Clam Chowder

Clam Chowder
** Don’t forget to enter the Thirty Days of Food Le Creuset Giveaway, it ends Thursday December 11th ** 

So I am going to be honest here… I am not a big clam fan. Or oysters. I love shrimp, fish, and lobster but something about those gooey little molluscs in the shell sort of makes me gag. HA! So for a long time, I avoided clam chowder. Until my uncle made some and I got brave and tried it. It wasn’t at all as fishy as I expected and the clams weren’t as bad as I thought! WIN-WIN! So I decided to finally bite the bullet and give a recipe a try. 

 Since I don’t live anywhere near the ocean, I used canned clams. You do the best with what you’ve got. And since I wasn’t boiling my own clams, you’re supposed to add clam juice to the soup. I skipped this step as I worried about it making it too fishy. I was very surprised how easy this recipe was and it was also quick! 

Clam Chowder
Serves 8
Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
  1. 5 slices bacon, chopped
  2. 1 large onion onion, chopped
  3. 2 tablespoons butter
  4. 2 tablespoons flour
  5. 1 cup dry white wine
  6. 2 pounds potatoes, peeled and diced (I used reds)
  7. 1 1/2 to 2 cups clams, chopped
  8. 16 oz. clam juice (optional)
  9. 1 to 2 cups of water
  10. 1 bay leaf
  11. 2 sprigs of thyme
  12. black pepper to taste
  13. 1 teaspoon Old Bay seasoning
  14. 1 1/2 cups corn
  15. 1 cup whipping cream
  16. 2 Tbsp chopped fresh parsley
  1. Heat a large dutch oven or pot over medium high heat. Add the bacon and brown, rending the fat out. Add the butter to the pan, allowing it to melt.
  2. Add the chopped onion to the pan, and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Sprinkle flour over the onions and stir until everything is coated with the flour. Let the flour cook for a minute or two.
  3. Slowly add the white wine to the pot, stirring after each addition. Add potatoes to the pot. Add tje chopped clams, stir to combine.
  4. Add the clam juice (if using) as well as 1 cup water. The liquid should cover the potatoes. If not, add a little more, either water or clam cooking juice.
  5. Add the bay leaf, thyme, black pepper, and Old Bay. Heat to a boil and reduce to a simmer. Cover and cook for 10 minutes - 15 minutes.
  6. Add the corn and cook for 15 minutes more, or until the potatoes are cooked through and tender.
  7. When the potatoes are tender, slowly stir in the cream. Adjust seasonings. Stir in the fresh parsley.
  8. Enjoy!
Adapted from Simply Recipes
Adapted from Simply Recipes
Prairie Californian

 Next week I will be sharing a Holiday Cocktail recipe! Stay tuned! Are y’all getting ready for Christmas? We aren’t even putting a tree up this year, I know, the shame! 

Jenny Dewey Rohrich