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Vineyard Clam Chowder Recipe


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Rate this recipe 4.3/5 (10 Votes)


  • 3 tablespoons butter
  • 1/2 pound thick-sliced bacon
  • 1 large yellow onion, finely chopped
  • 6 large russet potatoes, peeled and cut into 1/2-inch dice
  • 1 quart (4 cups) strained clam juice
  • 1 1/2 quarts (6 cups) chopped clams
  • 2 cups half-and-half


Adapted from


Step 1

Place a very large, heavy soup pot or Dutch oven over medium-low heat and add the butter. When it has melted, add the bacon and cook until crisp and golden brown. Transfer to paper towels with a slotted spoon, shaking gently to leave behind most of the butter.

Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Add the potatoes and clam juice and bring to a boil. Reduce the heat to low and simmer gently, partially covered, until the potatoes are just tender, 8 to 10 minutes. Add the clams and cook until tender but not tough, about 2 minutes more.

Meanwhile, in a small saucepan, heat the half-and-half just up to the simmering point (watch carefully—it can boil over in an instant). Stir the hot half-and-half into the chowder and crumble the bacon over the top; do not allow to boil!

Taste for seasoning; add salt only if necessary, and pepper to taste. Serve in warm bowls.

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