Jul 14 2026
Restaurants›Union Oyster House›Clam Chowder Recipe

Clam Chowder Recipe

Inspired by Union Oyster House
Time45m
Serves6

Traditional New England clam chowder.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Base Ingredients

Dairy Ingredients

Seasonings

Method

Preparation

  1. 1

    Clean the Clams

    Rinse the fresh clams under cold water to remove any sand or debris. Discard any clams that are open or damaged.

  2. 2

    Cook Bacon

    In a large pot over medium heat, cook the diced bacon until crispy. Remove bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.

Cooking the Chowder

  1. 3

    Sauté Vegetables

    Add the chopped onion and celery to the pot with bacon fat. Sauté until the vegetables are soft and translucent, about 5 minutes.

  2. 4

    Add Potatoes and Clam Juice

    Stir in the diced potatoes, clam juice, thyme, bay leaf, salt, and black pepper. Bring to a boil, then reduce heat and simmer for about 10 minutes or until the potatoes are tender.

  3. 5

    Make the Roux

    In a separate saucepan, melt the butter over medium heat. Sprinkle in the flour and whisk constantly for about 2 minutes until it forms a roux.

  4. 6

    Combine Roux with Base

    Slowly whisk the roux into the chowder base. Stir continuously until the mixture thickens, about 5 minutes.

  5. 7

    Add Clams and Dairy

    Stir in the cleaned clams, heavy cream, and milk. Cook on low heat for another 5-7 minutes until the clams are cooked and the chowder is heated through.

Serving

  1. 8

    Serve the Chowder

    Remove the bay leaf and serve the chowder hot, topped with the crispy bacon. Adjust seasoning with additional salt and pepper to taste.

More from Union Oyster House