Clam Chowder Recipe

(7 ratings)

clam chowder
Preparation Time15 mins
Cooking Time15 mins
Total Time30 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories509 Kcal25%
Fat34 g49%
Saturated Fat18 g90%

Clam chowder is a hearty winter soup that will warm you up whilst making sure you’re satisfied. This tempting and creamy clam chowder is packed full of protein, iron and vitamin B-12 to make sure you’re dinner is nutritious and delicious. Clam chowder is an east coast favourite and is famous for its rich and luxurious flavours and fresh ingredients. Trying this clam chowder recipe at home is sure to impress anyone that you have over for dinner.



  1. Pour the sherry into a large, lidded saucepan. Bring to the boil then add the clams. Give them a shake then put the lid on, turn the heat down to medium and leave for 5 mins, giving the odd stir, until all the clams are open. Drain in a colander over a bowl then strain the cooking liquor through a sieve. Set aside then shell the clams. Once cold, cover and leave in the fridge.
  2. Melt the butter in a large saucepan. Cook the onions and celery over a low heat until softened. Add the stock and cooking liquor, bring to the boil then simmer, adding the potatoes and bay leaves. Cook until the potatoes are tender, then return the clams to the pan. Add the cream and heat through. Season to taste then stir through the finely chopped parsley. Ladle into warmed bowls and scatter the bacon on top.


  • 200ml dry sherry or white wine
  • 2kg fresh clams
  • 45g butter
  • 2 onions, diced
  • 3 celery sticks, diced
  • 500ml shellfish stock, or fish stock
  • 350g Maris Piper potatoes, peeled and diced
  • 2 bay leaves
  • 200ml double cream
  • 4tbsp flat leaf parsley, finely chopped
  • 8 rashers streaky smoked bacon, grilled and chopped
Jane Curran

Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.