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    You are in: Home / Recipes / Rock and Roll BBQ Clam Chowder Recipe
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    Rock and Roll BBQ Clam Chowder

    1/1 Photo of Rock and Roll BBQ Clam Chowder

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    35 mins

    25 mins

    The Rock & Roll BBQ Chef's Note:

    After a recent trip to San Francisco I decided to make a few adjustments to my recipe and post it. I get a lot of requests for this recipe. I use it on my catering menu as well. This recipe uses canned clams, I use fresh when making it for myself but this is much easier and faster.

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    Units: US | Metric


    1. 1
      Fry bacon. When it's done put it on some paper towels to drain. Pour the dripping into a large stock pot.
    2. 2
      Add butter to the stock pot and heat over medium until butter is melted.
    3. 3
      Add the onions, celery, and garlic to the pot. Cook on medium-high heat until the vegetables are translucent and soft.
    4. 4
      Slowly add flour while continually stirring. You are making a roux. DON'T JUST DUMP THE FLOUR IN! It is very important to slowly whisk/stir in the flour. Once all of the flour has been added continue to cook and stir for 5 minutes.
    5. 5
      Add chopped clams and their juices, diced potatoes, clam juice, spices, and the half and half. Bring to a boil. When it boils immediately reduce to a simmer for 15 to 20 minutes. Stir often. You can add some whole clams at this point too.
    6. 6
      Check the potatoes. When they are done -- SOUP'S ON!
    7. 7
      Garnish and serve. Bread bowls are the best for this soup but regular bowls work fine. Cheese or fresh herbs make a great garnish. Fresh cracked pepper and hot sauce are a popular and tasty topper too.

    Browse Our Top Chowders Recipes

    Ratings & Reviews:

    • on January 19, 2015

      Great chowder! Loved it! There was no instructions for disposing of the bacon so I gave it to my dog. He would rather have had the chowder. We'll be making this again.

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    • on December 25, 2007


      Wow. This really hit the spot. I am declaring this the best soup I ever made. I was looking for a San Francisco-ish chowder. I did make several changes. First, I halved the recipe. I omitted the celery, added a carrot (whoops, thought that was on the list), used twice as much clam juice as recommended, omitted the celery salt and used a French herb mix that had thyme as one of its ingredients. Overall this was very rich and delicious. It was my first time cooking with a true roux, and to counteract the bacon and butter, I did use fat free half and half, which tasted great. Thanks again for submitting such a wonderful recipe. I will be making this again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 24, 2007


      This is the most amazing clam chowder I've ever had....thick, creamy, and full of flavor. The herbs and seasonings are perfect (though I did add more salt), and I love the tiny "hit" that the cayenne gives it. The only change I made to the recipe was that I left the peels on the potatoes (due both to laziness and to the fact that I found wonderfully tender-skinned red potatoes to use). Thanks so much for sharing such a marvelous recipe. It will be one I'll pull out whenever it's time to impress.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Rock and Roll BBQ Clam Chowder

    Serving Size: 1 (382 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 549.2
    Calories from Fat 301
    Total Fat 33.5 g
    Saturated Fat 16.4 g
    Cholesterol 122.9 mg
    Sodium 491.7 mg
    Total Carbohydrate 34.4 g
    Dietary Fiber 2.7 g
    Sugars 2.4 g
    Protein 27.1 g

    The following items or measurements are not included:

    celery salt

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