Clam Chowder Like Skippers or Ivars

Transport your taste buds straight to the iconic coasts of the Pacific Northwest with this comforting recipe for Clam Chowder Like Skippers or Ivar’s. Perfectly creamy and loaded with tender clams, diced potatoes, and a medley of aromatic vegetables, this chowder captures the bold, briny essence of classic seaside fare. A rich roux forms the luscious base, enhanced by the earthy warmth of thyme and a hint of bay leaf. This one-pot wonder is easy to prepare, taking just 45 minutes from start to finish, making it an ideal choice for weeknight dinners or cozy gatherings. Serve it hot, garnished with fresh parsley, alongside oyster crackers or crusty sourdough bread for an authentic dining experience. Whether you're a fan of Skippers' smooth soup or Ivar's chunky chowder, this recipe balances the best of both worlds while satisfying any seafood lover’s cravings.

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 4 ounces canned clams (including juice)
• 4 tablespoons unsalted butter
• 0.5 cup yellow onion, finely chopped
• 0.5 cup celery, finely chopped
• 3 tablespoons all-purpose flour
• 1 cup clam juice (additional, if needed)
• 2 cups water
• 2 medium russet potatoes, peeled and diced into small cubes
• 1 cup heavy cream
• 1 cup whole milk
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon dried thyme
• 1 whole bay leaf
• 1 tablespoon fresh parsley, chopped (for garnish, optional)

Directions

Step 1

Drain the canned clams, reserving the juice. Set the clams aside and combine the reserved clam juice with the clam juice from the ingredient list (or substitute with water if needed) to equal 2 cups of liquid in total.

Step 2

In a large stockpot or Dutch oven, melt the butter over medium heat. Add the chopped onion and celery, and sauté until softened, about 5 minutes.

Step 3

Sprinkle the flour over the onion and celery mixture, stirring constantly to form a roux. Cook the roux for 2 minutes, ensuring it does not brown.

Step 4

Gradually whisk in the clam juice and water to create a smooth base for the chowder. Bring the mixture to a gentle simmer.

Step 5

Add the diced potatoes, salt, black pepper, thyme, and bay leaf. Cook the potatoes uncovered over medium heat for 10-15 minutes, or until tender. Stir occasionally to prevent sticking.

Step 6

Reduce the heat to low. Stir in the heavy cream and milk, ensuring the chowder remains creamy but does not boil.

Step 7

Fold in the reserved clams and simmer for an additional 5 minutes to warm the clams through. Adjust seasoning to taste with additional salt or pepper if needed.

Step 8

Remove the bay leaf and discard. Ladle the chowder into bowls and garnish with chopped parsley, if desired.

Step 9

Serve hot with oyster crackers or a side of crusty bread for a comforting meal.

Nutrition Facts

Serving size	(1854.2g)

Amount per serving	% Daily Value*
Calories	1820.7

Total Fat 137.7g	0%
Saturated Fat 80.9g	0%
Polyunsaturated Fat 0.3g
Cholesterol 441.8mg	0%
Sodium 3964.7mg	0%
Total Carbohydrate 96.3g	0%
Dietary Fiber 7.8g	0%
Total Sugars 18.3g
Protein 37.8g	0%

Vitamin D 107.4IU	0%
Calcium 587.3mg	0%
Iron 21.4mg	0%
Potassium 2318.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 69.8%

Protein: 8.5%

Carbs: 21.7%