Fresh Clam Chowder

Our Fresh Clam Chowder recipe offers a unique twist on this staple dish, providing a hearty meal when entertaining friends and family. This recipe refines the traditional clam chowder, incorporating bacon for a truly well-balanced meal.

Be sure to grab your Round Dutch Oven – you’re going to need it! This recipe embodies the set-it-and-forget-it nature of Dutch Oven cooking and can be used for the entirety of this dish. From steaming the clams and crisping the bacon to creating the ideal environment for the chowder to simmer to perfection, the Dutch Oven’s versatility is on display with this recipe.

Whether you are looking for an easy-to-prepare Dutch Oven recipe, or simply want a delicious meal for the whole family, our Fresh Clam Chowder has you covered. This recipe takes under two hours to prepare, serving up to six people at a time. Here are all the ingredients you need and steps to follow before tackling this 17th century staple!

In a Round Dutch Oven (4.2 L) over medium heat, melt the butter. Add the shallots and cook, stirring, until tender. Add the wine and herbs. Season with salt and pepper. Bring to a simmer. Add the clams, cover and let steam for 6 to 8 minutes or until the clams have opened. Discard any unopened clams.

Strain the clams and reserve the cooking liquid. (You should have about 1 ½ cups (375 ml) of clam juice. If not, add enough chicken broth to the clam juice to get a total of 1 ½ cups (375 ml) of liquid). Let the clams cool slightly and clean out the Dutch Oven.

Once the clams are cool enough to handle, remove the flesh from about 3/4 of the clams and roughly chop. Set the chopped clams and whole clams aside separately. Keep warm.

Chowder

Heat the Dutch Oven over medium-high heat. Add the bacon and cook until crispy. Remove with a slotted spoon and set aside.

Add the onion, celery and garlic to the hot bacon fat. Season with salt and pepper. Cook over medium heat until tender, about 5 minutes. Sprinkle with the flour and cook for 1 minute while stirring.

Whisk in the chicken broth and reserved clam cooking juices. Add the potatoes, chopped clams and bay leaves. Season with salt and pepper. Bring to a boil. Reduce the heat and simmer for 15 minutes or until the potatoes are tender.

Add the cream and herbs. Simmer for 10 to 15 minutes or until the chowder thickens enough to coat the back of a spoon. Remove the bay leaves and adjust the seasoning.

Serve garnished with the whole clams, crispy bacon and chopped chives.