Ivar's Clam Chowder

Dive into a bowl of warm, creamy comfort with Ivar's Clam Chowder, an iconic recipe that brings the rich flavors of the Pacific Northwest to your table. Packed with tender clams, crispy bacon, and hearty potatoes, this chowder is a celebration of fresh, seafood-forward ingredients. A velvety base of clam juice, chicken stock, and heavy cream is expertly thickened with a roux, while aromatic notes of garlic, thyme, and bay leaf infuse every bite. Perfectly balanced and easy to make in just an hour, it’s an ideal centerpiece for weeknight dinners or special gatherings. Serve steaming hot, topped with crumbled bacon and fresh parsley, alongside crusty bread or classic oyster crackers for a soul-soothing meal that’s sure to impress.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 3 cups clams (canned or fresh, with juice)
• 6 slices bacon, chopped
• 1 medium onion, diced
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 0.333 cup all-purpose flour
• 2 cups clam juice
• 1 cup chicken stock
• 1 cup heavy cream
• 3 medium potatoes, peeled and diced
• 1 teaspoon thyme, dried
• 1 leaf bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons parsley, chopped (for garnish)
• 2 tablespoons butter

Directions

Step 1

In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon pieces with a slotted spoon and set aside, leaving the rendered fat in the pot.

Step 2

Add the diced onion, celery, and minced garlic to the pot with the bacon fat. Sauté over medium heat until softened, about 5 minutes.

Step 3

Stir in the butter and let it melt. Sprinkle the flour over the vegetables and stir continuously to form a roux. Cook for 2 minutes to eliminate the raw flour taste.

Step 4

Gradually whisk in the clam juice and chicken stock, ensuring no lumps remain. Stir in the diced potatoes, thyme, bay leaf, salt, and black pepper.

Step 5

Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.

Step 6

Add the clams along with their juice and the heavy cream to the pot. Stir to combine and heat the chowder gently until warmed through, about 5 minutes. Do not let it boil after adding the cream.

Step 7

Remove the bay leaf from the pot. Taste and adjust seasoning with more salt and pepper if needed.

Step 8

Serve the clam chowder hot, garnished with the reserved bacon and chopped parsley. Optionally, pair with a side of crusty bread or oyster crackers.

Nutrition Facts

Serving size	(2775.9g)

Amount per serving	% Daily Value*
Calories	2934.9

Total Fat 154.0g	0%
Saturated Fat 75.2g	0%
Polyunsaturated Fat 0.7g
Cholesterol 729.4mg	0%
Sodium 10797.8mg	0%
Total Carbohydrate 183.0g	0%
Dietary Fiber 13.6g	0%
Total Sugars 11.3g
Protein 177.3g	0%

Vitamin D 4.5IU	0%
Calcium 599.4mg	0%
Iron 128.8mg	0%
Potassium 5853.2mg	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: 49.0%

Protein: 25.1%

Carbs: 25.9%