Total Time
Prep 15 mins
Cook 30 mins

Not for those on a diet! Rich and creamy with a slight smoky flavor! Serve with crisp French bread and a fresh green salad.

Ingredients Nutrition


  1. Steam clams open in a cup of wine in a heavy pot.
  2. Remove from pot and cool.
  3. Remove clams from shells.
  4. Rinse the clams well.
  5. Strain clam broth through a mesh screen or cheesecloth.
  6. Add strained broth, broth from canned baby clams, and enough bottled clam juice or water to equal 4 cups.
  7. Set aside.
  8. In a heavy pot over MEDIUM heat,cook bacon pieces till crisp add butter melt and cook the onion,celery, carrots, and garlic until translucent.
  9. Slowly stir in the flour and cook for two minutes, stirring well.
  10. Add reserved clam juices to the sauté mixture.
  11. Bring to a boil; whisking thoroughly to break up any lumps, and then reduce heat.
  12. Add creams and simmer 20 minutes.
  13. Add white pepper, thyme, potatoes, peas, and steamed clams& the can of baby clams.
  14. Add cheese till melted through.
  15. Do not allow to boil as this will toughen the clams.
  16. Season with salt and hot pepper sauce to taste.
  17. Garnish with scallions.


Most Helpful

I'm trying to clear out the cupboards this week of my little odds and ends. I don't have enough of any one thing to make my usual meals, so i thought I'd take this opportunity to be creative. Your recipe is perfect for my panty scraps. I have 4 cheese boxed potatoes, chopped clams, clam juice and everything except carrots. I am going to use your recipe as a base to a boxed soup. Love your ingredients, though and will definitely make the real thing later. Thanks for the creative spurt.

ThinOne August 26, 2005

this is a nice flavored chowder, not as heavy as it looks.the clams here were sold individually, so i bought 30, not sure of the weight. i used 4 slices of bacon, and half & half instead of light cream.i also used 2 c of cheese to thicken it a bit, and garnished with chives

chia August 28, 2003

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