Go Back

“Clam Chowder”

Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
Servings: 5 cups


  • 1/2 cup bacon cut into lardons
  • 1 cup onion diced
  • 1 cup mushrooms Crimini or button, quarters or sixths
  • 2 cloves garlic minced
  • 3/4 cup white wine
  • Rosemary & bay leaf or other aromatic of choice
  • 2 cups clams
  • 8 ounces clam juice
  • 2 cups chicken stock
  • 1 cup red potatoes quartered
  • 1/2 cup half and half or cream
  • 1 pinch cayenne optional
  • Salt and pepper


  • Render the bacon in a large skillet over medium-high heat, until it begins to get crispy. Add the onions and saute until golden brown. Add the mushrooms and garlic halfway through cooking the onions and brown as well.
  • Add the herbs and wine and deglaze the pan. Let the liquid reduce by half. Remove the rosemary.
  • Add the clams and stir. Add the clam juice and chicken stock. Simmer on low for 30 minutes, covered.
  • Add the potatoes and cook for about 30 minutes more, or until fork tender.
  • Finish with cream, a pinch of cayenne, a few turns of pepper and salt to taste. Bring to a simmer, turn off the heat and let sit. Letting it sit overnight will improve the flavor even more.