A delicious California take on the traditional New England clam chowder. We serve this every Christmas Eve.

Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble, reserving the drippings in the skillet.

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  • Cook and stir potatoes, celery, and onion in the bacon grease over medium heat until cooked through and tender, 10 to 15 minutes. Drain grease from skillet and stir seafood seasoning, garlic salt, onion powder, thyme, and white pepper into vegetable mixture until evenly coated.

  • Melt butter in a large, heavy saucepan over medium heat. Whisk cornstarch into melted butter until smooth, 1 to 2 minutes. Stir half-and-half and milk into butter mixture until thickened and smooth, about 5 minutes.

  • Drain juice from canned clams and stir juice into milk-butter mixture; add vegetable mixture and stir. Cook and stir soup until heated through but not boiling, about 5 minutes. Stir clams into soup and simmer until heated through, about 5 minutes. Sprinkle bacon and drizzle red wine vinegar over soup before serving.

Cook's Note:

You can adjust the thickness of your chowder by increasing or decreasing the amount of milk.

Nutrition Facts

454 calories; protein 31.1g; carbohydrates 26.4g; fat 24.5g; cholesterol 127.2mg; sodium 845mg. Full Nutrition
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Reviews (11)

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Most helpful positive review

Rating: 5 stars
09/24/2016
awesome best clam chowder. easy, thick, flavorful definitely a keeper Read More
(3)
11 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/24/2016
awesome best clam chowder. easy, thick, flavorful definitely a keeper Read More
(3)
Rating: 5 stars
12/15/2017
This chowder is really really good! It's the closest thing to Fisherman's Wharf in San Francisco that I've found. You don't need to change anything in the recipes at all. Read More
(1)
Rating: 5 stars
02/06/2018
I made a double batch --It was a hit A little bit of work but well worth the effort Read More
(1)
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Rating: 4 stars
07/17/2014
This was good! I did reduce the butter and cornstarch by 1/2 as it seemed a bit too much for me and that worked fine. It was the perfect thickness for us. This had a subtle but nice flavor. This is not gonna replace our favorite clam chowder but we all enjoyed it and I would make it again! Thanks for sharing.:) Read More
(1)
Rating: 5 stars
10/27/2019
Made this and it is now a favorite for family. Easy to make and is super delicious. I enjoy seeing my family enjoy recipes I try. This is a keeper! Read More
Rating: 5 stars
05/20/2020
After several lackluster attempts at making clam chowder using different recipes, I found this one! It’s a huge favorite around here and is fantastic just as it is. That said, I typically use a bag of frozen clams and a bottle of clam juice instead of canned clams because that is what I usually have on hand. And...now that my husband is low carb, I’ll often sub cauliflower in for the potatoes to get in a higher veg to carb ratio. Good stuff! Read More
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Rating: 4 stars
11/11/2016
I don't like potatoes in soups/chowders so I sub'd in rice. I don't like celery so I sub'd in carrots. Not a clam fan so I sub'd in beef. Thought it might be too thick so I used a beef broth. You know what? I think I just made beef stew. Seriously I did sub the rice. It was good.Don't put too much Thyme though. Read More
Rating: 5 stars
03/14/2019
Fairly easy and well worth it! Read More
Rating: 5 stars
12/12/2014
Absolutely delicious! I did a few less clams and a few more veggies by mistake... But it still worked. I also probably could have stood to do just a smidge less of corn starch. Read More
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