My husband and I love the Clam Chowder that is served at a local restaurant in Ocean Isle Beach. It is creamy and loaded with clams and potatoes. When we are in town we try to eat there every Thursday for lunch. It’s not a fancy place, more of a joint really. Just a casual place to eat and hang out while we’re on the island. We affectionately call this recurring lunch date, Thursdays at Sharky’s.
If you are ever in the area and want some great Clam Chowder, you’ll need to go to Sharky’s on the waterfront in Ocean Isle Beach. The food is delicious and you just can’t beat the view from their deck! There’s another restaurant/bar nearby that makes a great Seafood Chowder. You’ll find it at the Wing and Fish Company in Shallotte, just 10 minutes north of OIB.
Based on their clam chowder, I’ve come up with a recipe that we like just as much. It’s a delicious bowl of comfort food. It is thick, rich and full of clams and potatoes. The base of the soup is flavorful and creamy, which makes it necessary to eat the chowder with a stack of saltines. You just don’t want to miss a drop of this chowder!
What do I need to make clam chowder?
Well, it depends on which type of clam chowder you are making. There are a few different types. Manhattan Clam Chowder is made with a thin, tomato-based broth, along with herbs, vegetable and clams. New England, a more traditional chowder, is made with a thicker cream-based broth and bacon, onions and clams. My recipe is for the creamy, traditional version. Both are truly delicious.
Tips for making Clam Chowder?
- You can make Clam Chowder in just under an hour, so preparation is key. Begin by chopping the onions, celery and potatoes. You will also need to chop your bacon and have it ready for browning. This chowder comes together quickly, so you will want to have everything ready to go, except the half and half cream, which you can grab from the refrigerator at the last moment.
- While the chowder is cooking, you can drain and chop your clams. This only takes a few minutes. Don’t throw away the clam juice. You will want to add it to the soup pot for extra flavor. Why didn’t I buy clams that were already chopped? Because they are cheaper when you buy them whole and I can control just how fine I chop them.
- Finally, prepare your herbs, if using some in the chowder or on top of each bowl. I use ground or fresh thyme in the soup, but we like some fresh parsley or some chopped chives cut up and sprinkled over the chowder for a touch of added flavor and garnish.
- Remember to serve this chowder with your favorite crackers. We like Ritz Crackers or Saltines, as they really absorb the creamy broth. Crusty bread is also a great choice to serve alongside Clam Chowder. Herbed Onion Focaccia bread is delicious with any bowl of soup.
See the full recipe for Clam Chowder below and check out these easy recipes for more great soups and chowders, including Garden Zucchini Chowder, Creamy Asparagus Chowder, and Creamy Sausage and Tortellini Soup.
When my granddaughter travels with us to the beach, she always asks for Clam Chowder. It is one of her all-time favorite soups. At 7 years old, she can eat a whole bowl by herself. She loves this recipe and so does my husband, as you can see by those BIG smiles! Give it a try and leave me a comment below. Soup’s on…and it tastes amazing!
What add-ins can I use?
This recipe makes 8 servings, so we always have enough chowder leftover for a meal or two in the next few days. Add-ins are a great way to change up the soup. Add some corn and carrots to the soup to make a yummy clam and vegetable chowder. Add some corn and more potatoes to make it a hearty corn chowder. One way to really make the seafood lovers happy is to add some tiny shrimp to make a seafood chowder. Now doesn’t that sound amazing!
Clam Chowder
Equipment
- 1 soup pot or dutch oven
Ingredients
- 6 slices thick cut bacon chopped and cooked (reserve 1/3 for topping the soup)
- 1/2 cup diced celery
- 1 medium onion diced
- 1/2 teaspoon ground thyme or 1 teaspoon fresh thyme
- 2 tablespoons butter
- 2 teaspoons minced garlic
- 3 tablespoons all-purpose flour
- 4 cups chicken stock
- 3 large russet potatoes 1/2-inch cubes
- 2 10-ounce cans whole baby clams with juice
- 1 cup half and half cream
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- chopped chives for garnish
Instructions
- Using a large soup pot or Dutch oven, brown the chopped bacon. Do not overcook it. Just as it turns brown remove 1/3 of the bacon pieces and half of the grease from the pan. Drain the bacon on a paper towel and set aside the grease for another use.
- Add the onions and celery to the pot. Saute them for about 8 minutes. Add the ground thyme and saute for another 2 minutes.
- Add in the butter and stir until melted. Add the garlic and cook for 2 minutes. Sprinkle in 3 tablespoons of flour and stir to combine. Cook for another 2 minutes.
- Add the chicken stock slowly and then the potatoes and simmer for 20 minutes.
- Use a potato masher to gently break up some of the cooked potato chunks. This helps to thicken the soup and makes them about the same size as the clams.
- Open the cans of clams and drain the juice into the soup pot for added flavors. Put the clams on a clean cutting board and give them a rough chop.
- Add the clams and the half and half cream to the pot. Season with salt and pepper. Cook for 5 more minutes until clams are heated through and broth is creamy.
- Serve this soup with the reserved bacon crumbles and chopped chives or fresh parsley on top. Saltines are also a must to soak up every last drop of chowder.