Clam Chowder

Chef Jimi Penti shares from his recipe collection: Clam Chowder

1/4 cup water
1/2 cup chicken broth
6 cloves garlic crushed
2 lbs. fresh, live clams (scrubbed clean)

6 slices thick cut bacon, diced
1 cup onions, finely diced
1 cup celery, finely diced
1 cup leeks, finely sliced
4 Tbsp all-purpose flour
3 cups red potatoes, diced
3 cups chicken broth or stock
3/4 cup clam juice (bottled is fine)
1 1/2 Tbsp kosher salt
1 1/2 tsp black pepper
3/4 Tbsp dried thyme
4 bay leaves
1 1/2 tsp Tabasco sauce
3/4 cup steamed clams, chopped
1 quart half and half (4 cups)


Scrub your clams to get rid of any grit, set aside.

Bring your water, chicken broth and garlic to a boil. Add your clams, cover, and steam until they open up (around 6-7 minutes).

If one or two clams don't open up, toss those, they're not good. Drain your clams, scoop out the meat and chop.

Over MED-LOW heat, add a small drizzle of olive oil to the bottom of a large dutch oven. Add bacon pieces and cook until crispy. Remove with a slotted spoon (or tongs) to a paper towel lined plate, reserving drippings in pot.

Increase heat to MED and add onion, celery and leeks and sauté about 3-4 minutes, until soft. Add flour and stir to coat vegetables. Cook 1 minute.

Add potatoes, chicken broth, clam juice, salt, pepper, thyme, bay leaves, and tabasco sauce. Stir well, then bring to a boil, reduce heat and cover, simmering about 15 minutes or so, until potatoes are fork tender.

Add half and half to chowder, along with the chopped clams, and stir well to combine.

Increase heat to MED and cook, stirring often, about 3-5 minutes, or until heated through and thickened to desired consistency.

Taste and add salt and pepper if needed. Serve with cooked bacon and enjoy!


Replace fresh clams with 2-3 small cans of minced clams, omitting the steam clams section of the ingredients and instructions.

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