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Bar Clam Chowder


  • 2 jars of bar clams (Save 3/4 of clam juice)

  • 4 strips of smoke bacon & chopped into pieces

  • 4 small potatoes, peeled and diced

  • 2 sticks of celery, chopped

  • 1 onion, diced

  • 1-2 cloves of garlic, chopped

  • 1 finely chopped shallot

  • 2 tablespoon of butter

  • 3 tablespoons of all purpose flour

  • 1 cup of milk

  • 1 cup of light cream

  • 1 cup of vegetable stock

  • Salt & pepper to taste


In a medium to large-sized saucepan, melt butter and add chopped onions, garlic, shallots, and celery. Stir frequently at medium heat for about 4-5 minutes to let ingredients get soft and savoury.

Whisk in flour slowly and add milk, vegetable stock and bar clam juice (about 1/2 cup). continue to whisk until the mixture thickens and be careful that the mixture isn't sticking to the bottom of the pot. Season with salt and pepper.


Toss in your diced potatoes and continue to stir. Allow mixture to simmer until potatoes are soft. This should take anywhere from 12-15 minutes.

Add your 1 cup of cream, as well as your cooked bar clams and summer about 1-2 minutes. Season with salt and pepper.

Serve with your choice of toppings, including the chopped smoked bacon. Other toppings could include chives, chopped green onions, parsley or new England oyster crackers.

Nutrition Facts found at

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