clam chowder
Recipe type: chowder
Prep time: 
Cook time: 
Total time: 
Serves: 2
A chowder is simple and delicious. It’s hearty enough to satisfy one’s appetite and easy on the pocketbook, too.
  • 1 lb. steamer clams, rinsed
  • 2 potatoes , peeled and cubed (roughly 2 cups)
  • 1 to 2 slices bacon
  • 1 onion, chopped
  • 1 to 2 carrots, chopped
  • olive oil
  • milk
  • 2 to 3 sprigs of fresh tarragon, leaves removed
  1. Heat a large stockpot or Dutch oven over medium-high heat. Add bacon and cook until golden brown. Add a splash of olive oil if pot is dry then toss in onion. Stir and cook until translucent. Add potatoes, carrots and tarragon. Stir to combine and cover with milk. Cover and allow to gently simmer 15 to 20 minutes or until potatoes are cooked.
  2. While the chowder is simmering, grab a stockpot and place over high heat. Add one-quarter cup of liquid before adding clams. This liquid can be water, white wine, Pernod etc. You don’t need much liquid to steam the clams. Cover and steam over high heat 5 to 10 minutes until the clams open up. Discard any that do not open. Remove from heat and when cool enough to handle, remove the meat from their shells and remove and discard the skin around the neck of the clam. Keep the clam juice as you’ll want to use some of this for extra flavouring in the chowder. No matter how well you rinse and clean the clams there’s always a bit of sediment that is released when the clams open up. When adding clam juice to chowder, pour carefully or better still, use a ladle.
  3. When the potatoes and carrots are cooked to your liking, add the steamers to the chowder and stir. Add one-quarter cup of the clam broth to the chowder and stir. Taste and see if the chowder needs more and season to taste. Spoon into bowls and top with chopped tarragon.
Recipe by The Culinary Chase at