On Line Cookbook

Bodega Bay Clam Chowder

Recipe Information


  • 8 slices bacon, sliced 1/4 inch
  • 1 large onion, chopped
  • 3 large cloves garlic, minced
  • 2 stalks celery, medium dice
  • 2 large potatoes, peeled and cut in medium dice
  • 1 large carrot, small dice
  • 1 tbsp (15 ml) fresh thyme, leaves only
  • 1 51 oz (1428 grm). can chopped clams, drained and liquid reserved
  • 1 pt. (or more) clam broth or chicken broth
  • 1 qt. half and half or cream
  • fresh ground pepper
  • Place bacon in bottom and soup pot and cook until most of fat is rendered--do not drain.
  • Add onion, celery and garlic and saute until onion is translucent.
  • Add potatoes and carrots and cover these with clam liquid, and additional clam broth and/or chicken broth.
  • Boil until potatoes are tender.
  • Add thyme leaves and half and half or cream and simmer until ready to serve.
  • Add fresh ground pepper to taste.
Bodega Bay Superbowl Weekend 2017 Salt shouldn't be necessary because of sodium in bacon, clams and broth.

Option: Add 1 8 oz.to 16 oz. container refrigerated crab meat and kernels cut from one or more ears of corn about 7 to 10 minutes before serving. Add more broth and cream as needed.