Clam Chowder (The Best)

  • Preparation 20 MIN
    Cooking 45 MIN
  • Servings 4



  1. In a large pot over medium heat, soften the onion and leek in the butter until translucent, about 10 minutes. Add the flour and cook for 1 minute while stirring. Add the clam juice. Bring to a boil, stirring constantly.
  2. Add the milk, potatoes, bay leaves and nutmeg. Bring to a boil, stirring constantly. Simmer over medium heat for 20 minutes or until the potatoes are tender. Add the corn and cook 2 minutes longer. Remove from the heat. Add the canned clams. Season with salt and pepper. Let sit at least 15 minutes before serving. Remove the bay leaves.
  3. Meanwhile, in a skillet over medium heat, cook the bacon until golden but still tender. Drain the bacon on paper towel. Keep 1 tbsp (15 ml) of the bacon fat in the skillet. Add ¾ of the bacon to the soup.
  4. In the same skillet, toss the fresh clams with the hot bacon fat. Add the water. Cover and bring to a boil. Cook for 3 to 5 minutes or until the clams have opened. Remove the clams from the liquid (discard any clams that have not opened).
  5. Divide the soup among four bowls. Garnish with the fresh clams and remaining bacon. Sprinkle with the chives. Delicious served with crackers.

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.