Clam Chowder with Bacon

Clam ChowderClam Chowder Anytime!

Bacon Clam Chowder just makes sense, doesn’t it?  I know this soup is most appreciated in the colder months of the year, but I just couldn’t resist.  Personally I could have it prepared like this anytime and still love it.  Also, there’s just something about putting a hot chili or creamy soup in a large toasted bread bowl that just screams, “Let’s Eat”!  So if you’ve got this on the menu when I sit down to eat, you know what I’m ordering.

This Clam Chowder, in my opinion, is much more flavorful than standard recipes.  The three most important ingredients in this soup that really make it pop are the onions, the clam juice and of course our beloved, Bacon.  These ingredients make the Clam Chowder unmistakably delicious.  It’s true, the only other vegetable I add are chopped Russet Potatoes, but I find the extra addition of Celery and Carrots aren’t necessary, in order to bring the full color and flavor of this recipe about.  Though you are more than welcome to add them if you’d like, it really doesn’t matter.  It’s just a personal preference, that’s all.  I think you could even get away with adding corn if you wanted to.

Clam Chowder Ingredients:

4 strips of bacon sliced into 1/4 pieces
1/2 Chopped Onion
1 tsp Sugar
2 tbsp Butter (Salted or Unsalted)
2 tbsp White Wine (Cooking Wine or Red Wine is fine)
1/2 cup Flour
2 cans of minced clams with juice
1 qt Heavy Whipping Cream
2 Chopped Russet Potatoes (or your favorite)
1 tbsp Black Pepper
Salt to taste
2 tbsp Fresh Chopped Parsley

Absolutely Babysit this soup.  It’s very temperamental, in my opinion.  On Medium High heat, cook your bacon and onions.  Season with a shake of black pepper and add the sugar to help caramelizing the onions.  Then add the butter and Cooking Wine.  Once that has melted, stir in the flour and almost immediately add the clams.  The cream will follow shortly after, a half cup at a time to start, then bring to a light boil, stir and add another half cup. Once half of the quart of cream has been added, you can add the rest all at once.  Stir really well, then taste it for seasoning, then add the pepper and your taste for salt.  Now the potatoes can go in and you can reduce the heat to a simmer, stirring frequently.  It’s very important to keep from burning the bottom.  Using a thicker pan will help this tremendously.  Once the potatoes are cooked, 10 to 15 minutes, add the parsley and serve your Clam Chowder in a bowl, cup or toasted bread bowl.

Steamed Clams in Garlic Butter Sauce

Littleneck Steamed Clams in a Lemon Garlic butter Sauce served as an appetizer with chopped Parsley.

Steamed Clams are Amazing

Steamed clams have become one of my favorite appetizers to snack on, offering a fun and exciting experience at the table. Their jaw-dropping presentation always wows guests, especially seafood lovers. Little-Neck Clams, in particular, boast an impressive, distinct flavor that stands out. Plus, they’re incredibly fun and easy to cook.

Served Littleneck Steamed Clams in a Lemon Garlic Butter Sauce on a white plate.

Impress Your Guests with Easy Steamed Clams

Even if your dinner guests aren’t huge fans of shellfish, serving a platter of steaming clams is sure to earn you some points for creativity and presentation. Just imagine the awe on their faces when that dish hits the table. Best of all, this recipe is simple and quick—you’ll only need 10 minutes and a handful of ingredients to create a memorable appetizer.

How to Handle Sand and Grittiness in Clams

One common concern with clams is the potential for sand and grit in the shells. If you’re using farm-raised clams, like the ones in this recipe, there’s little need to worry—they’re cleaned before shipping. A quick rinse before steaming usually does the trick. For wild clams, a 20-minute soak in cold water will help them purge any remaining sand. For extra assurance, you can strain the leftover clam juice using cheesecloth before turning it into a flavorful clam salsa.

More Clam Recipes: Stuffed Clams, Clam Dip, Clam Chowder, Fettucine Clam Sauce.
Similar Seafood Recipes: Mussels in Garlic Lemon Butter Broth, Oyster’s Rockefeller, Sea Scallops in Saffron Sauce, Lobster Sauce.

Video tutorial Preparing and steaming Littleneck Clams, serving them in a Garlic Butter Clam Sauce.

Ingredients for Steamed Clams:

1-2 lbs Clams, I used Littleneck Clams
1″ inch Water, in your pot
2 tbsp Butter
1 Garlic Clove, chopped
2 Green Onions, chopped
1 tbsp Parsley, chopped

Salt & Black Pepper to taste
Paprika, Cayenne or Chili Flakes adds a nice kick
Topped with a Sprinkle of some freshly chopped Parsley

  1. Prepare the Clams
    Rinse the clams thoroughly under cold running water to remove any surface grit or sand. If you’re using wild clams, soak them in cold water for 20 minutes to allow them to purge any sand.
  2. Heat the Water
    Add 1 inch of water to your pot and place it over medium-high heat. Bring the water to a gentle boil.
  3. Sauté the Aromatics
    Melt the butter in the pot and add the chopped garlic and green onion. Sauté for about 1 minute until fragrant.
  4. Steam the Clams
    Add the cleaned clams to the pot, cover with a tight-fitting lid, and let them steam for 5-7 minutes. Shake the pot occasionally to ensure even cooking. The clams are done when they open; discard any that remain closed.
  5. Season and Toss
    Once the clams are steamed, sprinkle them with black pepper, paprika, cayenne, or chili flakes for a bit of heat. Toss gently to distribute the seasonings.
  6. Finish with Fresh Parsley
    Transfer the clams to a serving dish and top with a sprinkle of freshly chopped parsley for a bright, fresh flavor. Serve immediately and enjoy!

Feel free to pair these steamed clams with crusty bread for soaking up the buttery, flavorful broth.

Recommendations

Steam Pot, Strainer, Pans, Knives, Cutting Boards