Please note that all ingredients are Non-GMO Project Verified and/or organic. Look for Verified products by brand or category on our shopping list.

Serves: 18

Prep Time: 25 minutes

Total Time: 2.5 hours


  • 10 pounds fresh clams, scrubbed and rinsed, open clams discarded
  • 6 slices of bacon, cut into 1/2 inch pieces
  • 4 tbsp unsalted butter
  • 1 large leek, white and light green parts only, halved lengthwise and thinly sliced crosswise
  • 1 cup finely chopped onions
  • 1 cup finely chopped celery
  • 3 medium cloves garlic
  • 2 tbsp thyme
  • 2 bay leaves
  • 3 pounds potatoes, peeled and cut into 1/2 inch cubes
  • 2 cups heavy cream
  • 1 tbsp freshly ground pepper, to taste
  • 1 1/4 salt, to taste
  • 1/4 cup finely chopped fresh parsley
  • 1/4 cup finely chopped fresh chives/green onions
  • 1 pint clam juice
  • 2 qt chicken broth


  • In a large stockpot bring 3 cups of water to boil. Add clams, cover, and cook for 5 minutes. Uncover the pot and quickly stir the clams with a wooden spoon. Cover and cook 5 to 10 minutes longer (depends on the size and type of clams) or until most of the calms are open.
  • Transfer the clams to a large bowl. When clams are cool enough to handle, remove them from their shells and chop into 1/2-inch pieces. Set the clams and broth aside.
  • Cook bacon in a large heavy pot over medium heat until crisp and the fat is rendered. Pour off all the bacon fat except 2 tbsp. Add 4 tbsp butter, leeks, onions, and celery and cool until softened (about 5 minutes). Add garlic, thyme, and bay leaves and cook until vegetables are thoroughly wilted (about 3 minutes), being careful not to brown. Add the potatoes and chicken broth and bring to boil. Lower the heat, cover, and simmer until the broth thickens slightly and the potatoes are very tender (about 30 minutes). For an even thicker broth, mash some of the potatoes against the side of the pot with a wooden spoon. Remove from heat, discard bay leaves, stir in the clams, clam juice and cream and season with salt and pepper.
  • Set the chowder aside for 1 hour, covered, to allow the flavors to marry. Place the pot over low heat and slowly reheat, being careful not to let boil. Serve hot and garnish each bowl with some parsley and chives.