Rich and Smoky Clam Chowder Recipe

We are blessed to live in a very diverse natural environment such as Oregon. The mountains, desert, lakes, the gorge, rivers, and ocean are all within a 2 hour drive from us. It truly is a natural playground here. Our local coast is a charming, quaint, and peaceful place to go. Every now and again we drive there for a day or two and enjoy the atmosphere of our unique coastline and grassy beaches. We will usually stop off at a couple of favorite local stores for new ocean themed decor items. Of course, we need to stop for chowder because it always tastes best at the coast. Mo’s is a favorite local chowder house with their yummy and creamy chowder in a bread bowl. However, for when we want chowder and can’t make it down to the coast, I have a backup chowder: rich and smoky clam chowder recipe.

This chowder is delicious and has its own bent with the addition of white wine, golden Yukon potatoes, fresh thyme and lots of bacon. The result is a wonderfully flavorful, robust, and smoky chowder. This chowder is perfect for an outdoor, ocean-themed dinner party. Or double/triple it and serve it at a party. It is not hard to make and doesn’t take long either. Now for the recipe. By the way, this is a great recipe to use that fresh garden thyme for!

Rich and smoky Clam Chowder Recipe

1 51 oz can of clams, reserve juice

3 cups of heavy cream (yep)

24 oz. baby Yukon gold potatoes (can use regular Yukon gold if no baby ones are available)

12 oz. pkg. of bacon chopped

1 sweet onion chopped

2 cloves garlic

1/2 cup white cooking wine

3 tsps. of kosher salt

Fresh thyme sprigs

2 tbsps. butter

Begin by draining the clam juice from canned clams into a pot and set aside for the moment. Measure the juice and add enough water to make 6 cups. Wash and quarter the baby Yukon gold potatoes. Next, chop bacon and onion separately. Heat 2 tbsps. of butter in large sauté pan over high heat and cook bacon till it begins to brown. Add the onions and garlic and continue sautéing until onions start to soften and become translucent (about 5 minutes). Remove from heat and drain fat from mixture.

Now add the potatoes, bacon mixture, 2 tsps. of kosher salt, white cooking wine, and several large sprigs of thyme to clam broth and bring to a simmer. Simmer soup until potatoes are tender and cooked. Add heavy cream to soup and bring to a simmer. If desired, add remaining 1 tsp. of kosher salt. Garnish soup with thyme sprigs. Serve with crusty rolls or bread.

Here’s a sea-themed tablescape for inspiration.

A Sea Glass Themed Tablescape