We love clam chowder, especially in the cold winter months. I've modified a few different recipes to come up with this one. Whenever I buy nitrite-free bacon, I always save the grease in a glass jar in the refrigerator to use for recipes like these. Serve with sourdough bread!



Original recipe yields 4 servings
The ingredient list now reflects the servings specified


  • Heat bacon grease in a cast iron Dutch oven over medium heat; cook and stir potatoes, carrots, onion, and garlic until onion is soft, 5 to 10 minutes. Add flour, salt, garlic powder, liquid smoke flavoring, and black pepper; stir until vegetables are evenly coated.

  • Pour chicken broth and reserved clam juice over vegetables; cook at a simmer over low heat until potatoes and carrots are tender, 15 to 20 minutes.

  • Melt butter in a saucepan over low heat; stir in cornstarch until smooth, 1 to 2 minutes. Add milk and cream; cook, stirring constantly, until thickened, about 5 minutes.

  • Stir butter mixture into vegetable-broth mixture; cook and stir over low heat until chowder is thickened, 5 to 10 minutes. Add corn and cook for 5 minutes. Mix chopped clams into chowder and cook until heated through, about 5 minutes more.

Cook's Note:

Make sure to use GMO-free corn starch. Bob's Red Mill(R) has a good one.

Butter can be substituted for the bacon grease, if desired.

Nutrition Facts

490 calories; 23.7 g total fat; 98 mg cholesterol; 1244 mg sodium. 50.5 g carbohydrates; 19.6 g protein; Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
Rating: 5 stars
I made this exactly as specified and it is astonishingly good! We always have clam chowder on Christmas Eve (big traditional prime rib or turkey wing-ding is the next day). No biggie if you don't have cast iron but resist the temptation to omit the bacon grease or liquid smoke. They are essential to the flavor.