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Cast Iron Clam Chowder

Rated as 5 out of 5 Stars

"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!"
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55 m servings 490
Original recipe yields 4 servings


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  1. 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.
  2. 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.
  3. 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.
  4. 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® has a good one.
  • Butter can be substituted for the bacon grease, if desired.

Nutrition Facts

Per Serving: 490 calories; 23.7 50.5 19.6 98 1244 Full nutrition

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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 ...