Savor the Ocean: Whole Bar Clam Chowder

When it comes to seafood, there’s something truly magical about enjoying the flavors of the sea. Picture yourself on the coast, with the gentle sounds of waves in the background and the salty breeze in the air. Now, bring that enchanting experience to your kitchen with our recipe for Whole Bar Clam Chowder.

The Base of Flavor: Bacon and Butter

Every great chowder begins with a foundation of rich, savory flavors. In this recipe, we start with crispy bacon and butter, a dynamic duo that provides the perfect canvas for the rest of our ingredients.

Building Layers of Taste: Onion, Celery, and Potatoes

Once our bacon is cooked, we add diced onions, chopped celery, and hearty potatoes to the mix. These ingredients not only enhance the soup’s texture but also bring layers of savory depth to every spoonful.

Balancing Act: Salt and Pepper

As with any dish, balance is key. A teaspoon of salt and a pinch of black pepper are the secret elements that tie the flavors together, making this chowder a symphony of taste and texture.

The Creamy Heart: Butter and Flour Roux

To achieve that dreamy, creamy consistency, we create a roux. Our butter and flour blend is the velvety backbone of our chowder, ensuring a thick and luscious texture.

Liquid Magic: Broth and Milk

Now, let’s talk about our liquid magic. We use chicken broth, milk, and evaporated milk to provide a delicate balance of creaminess and that subtle richness you crave in a chowder.

The Star of the Show: Whole Bar Clams

Of course, the star of this dish is none other than whole bar clams. These succulent morsels infuse the chowder with the unique, briny taste of the sea. As you savor each spoonful, you’ll discover that every bite carries the essence of the ocean.

The aroma in your kitchen is already enticing, and the flavors are harmonizing in your pot. The result? A bowl of Whole Bar Clam Chowder that’s nothing short of an oceanic symphony.

Keep your ladle at the ready because in the next post, we’re going to unveil the recipe, step by step, to help you create this masterpiece in your own kitchen. Get ready to dive into the deep and savor the sea’s delights!

A very generous thank you to  Logan’s Daily Catch for sponsoring this recipe. It is an honour to work with brands that align with our values and make it possible for us to share these recipes with you.

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Whole Clam Chowder

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  • Author: The Kilted Chef
  • Yield: Serves 4


Units Scale
  • 4 slices bacon, chopped
  • 2 tbsp butter
  • 1/2 cup diced onion
  • 1/2 cup chopped celery
  • 1 cup diced potatoes
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp butter
  • 2 tbsp flour
  • 1 cup chicken broth
  • 1 cup milk
  • 1 can evaporated milk
  • 1 lb chopped whole bar clams


  1. Saute the chopped bacon until crispy, remove and set aside.
  2. Add 2 tbsp of butter to the pot and saute the onion, celery, and potatoes until the vegetables begin to softer; 8-10 minutes, season with salt and pepper.
  3. Add the remaining 2 tbsp of butter and flour, cook for 2-3 minutes.
  4. Deglaze with the chicken broth scraping up any browned bits on the bottom.
  5. Add both types of milk, the bacon and the clams, bring to a light boil, reduce and simmer until the potatoes are fork tender.
  • Category: seafood, soups & stews, entrees, recipes