Seafood · Comfort food
Seattle-Style Clam Chowder
A creamy clam chowder with bacon, tender potatoes, thyme, oregano, and a rich clam broth.
6servings20 minprep35 mincookOne potmethod
From Dianne's kitchen
A bowl for chilly days
This hearty chowder is made with fresh clams, smoky bacon, potatoes, and cream.
Serve it hot with parsley and a sourdough bread bowl for an extra-special meal.
What you'll need
Ingredients
- 2 pounds fresh littleneck clams
- 4 bacon slices, chopped
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 2–3 red potatoes, peeled and diced
- 2 cups chicken broth, divided
- 1 bay leaf
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- Salt and black pepper, to taste
- 2 cups heavy cream
- 2 tablespoons butter
- Fresh parsley, for garnish
Step by step
Instructions
- Steam clams with 1 cup water until opened, 5–7 minutes. Discard unopened clams, chop the meat, and strain the cooking liquid.
- Cook bacon in a soup pot until crisp; set aside. Sauté onion and celery in the drippings until tender.
- Add garlic and potato; cook 2–3 minutes. Add 1½ cups broth, the clam liquid, bay leaf, thyme, oregano, salt, and pepper. Simmer 15–20 minutes until potatoes are tender.
- Blend some potatoes with the remaining broth, then stir back into the pot for a creamy texture.
- Stir in clams, bacon, cream, and butter. Simmer 5–10 minutes until hot, then adjust seasoning and garnish with parsley.
Dianne's kitchen tip
Easy clam option
Use a 6.5-ounce can of chopped clams in clam juice when fresh clams are not available.