Wicked Good Clam Chowdah



  • 3 slices thick cut bacon (Oscar Mayer, or the like)
  • 2 tablespoons shallot (each chopped, garlic, red onion)
  • 3 tablespoons butter
  • 1 tablespoon shallot
  • 1 can new potatoes (drained, diced Del Monte fresh cut whole)
  • 1 cup liquor
  • clam
  • 1 tablespoon fresh thyme leaves (or so, removed from stem, to avoid a woody flavor)
  • 2 cups clams (chopped)
  • 2 cups lobster stock (cups, for simmering the clams and potatoes;)
  • 3 cups 2% reduced fat milk (instead of cream)
  • black pepper
  • white pepper


  1. Cook bacon in a skillet until crispy and remove, saving the fat (chop bacon when manageable). Add shallots, garlic, and red onion into this, with a tablespoon of butter and sautee for about 5 minutes.
  2. Add clam liquor, potatoes and thyme with 1-2 cups lobster stock and simmer at low heat while rapidly reducing 3 cups lobster stock over medium-high heat in a separate pan. When this latter 3 cups of lobster stock has reduced to 2 cups, whip 2 tb butter into it with a wire whisk and continue to simmer down to 1 cup.
  3. Add reduced stock into broth mixture with chopped clams, crispy bacon and let it all get to know each other until simmering nicely. Pour in cold milk and bring to heat but do not boil. I did mean to use fat free evaporated skim milk, an even better substitute for cream, but thankfully I looked at the bottom of the can first and saw that it had expired last year! Anyway, the 2% milk on its own will work just fine.
  4. Throw in some freshly ground black pepper and some white pepper to finish it off and let your chowder sit off heat for at least an hour before reheating and serving. May be refrigerated up to 2 days.
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