Chunky Clam Chowder

Dec 20, 2015

Chunky-clam-chowder_JamiesonClam chowder has always been a favorite of mine. Even as a child when I ate around the clams and only ate the potatoes—it was still my second favorite soup (after my grandmothers cream of asparagus). This clam chowder has a lot going on—I like to add a bunch of vegetables and bacon to add texture and flavor. This is definitely not your traditional chowder—but I will say that my boss and boyfriend both said it’s the best clam chowder they have ever had.

And although this soup is great for a chilly night, it is also fancy enough for a dinner party. And you can make it a few days ahead of time, allowing the flavors time to meld. Perfection!!


¾ lb thick cut bacon, 5/6 strips minced
1 Tbs butter
2 cups leeks, thinly sliced and cleaned
1 cup carrots thinly sliced or diced small
¾ cup red pepper, diced small
1 cup corn, off cob or frozen
1 tsp thyme, minced
1 tsp parsley, minced
2 cups heavy cream
2 cups whole milk
1½ cups light milk
1 cup clam juice (8 oz jar)

1 cup yellow onion, minced
2 garlic cloves, minced
2 cups red potatoes, diced, skin on




2 bay leaves
3 Tbs flour
1 cup chicken broth
½ tsp old bay seasoning
4 (6.5 oz) cans of minced or chopped clams, not drained
½ Tbs olive oil
1½ tsp salt
Fresh black pepper to taste

Large pot or Dutch oven
Wooden spoon
Slotted spoon
Measuring cups/spoons
Cutting board
Chopping knife


Heat butter and olive oil in soup pot over medium to high heat. Once hot, add your diced bacon. Cook bacon until desired consistency. I like mine super crisp. Remove ⅔ of the bacon with the slotted spoon and leave ⅓ in the pan. This does not have to be exact. Turn heat on stove to medium. Do not drain oil.




Add the leeks, onions and garlic to the remaining bacon and oil. Cook for 5 minutes, stirring every minute or so.




Add the red pepper, carrots, minced thyme, and ½ teaspoon of salt to the pot. Cook for another 5 minutes, stirring occasionally.




Now add the 3 tablespoons of flour to the pot. Stir constantly. Cook flour and vegetable mixture for a few more minutes.

Add the diced potatoes to the pot and sprinkle with ½ teaspoon of salt. Mix everything together, then add the liquids. Add the heavy cream, whole and light milk, chicken broth, and clam juice. Stir and bring to a simmer. Add two bay leaves, ½ teaspoon of salt, balck pepper to taste and Old Bay seasoning. Keep the heat at a level where the ingredients in the pot are simmering, but not boiling.




Simmer for 10-15 minutes before adding the 4 cans of chopped or minced (your preference of size, I used 2 of each) with all their liquids. Add the parsley and bacon you removed earlier—reserving some for garnish if you like—and cook for another 15 minutes.

Remove from heat and allow to cool slightly before serving. Or cool completely and put into the fridge; this will last one week in the fridge. Reheat on the stovetop when ready to serve. Enjoy! Xo






Jamieson is a lover of all things edible. This led her to culinary school after graduating college. She’s done pretty much every job in a kitchen and owned a seasonal restaurant, Mamasa, in Costa Rica. When she is home in the U.S., Jamieson works as a personal chef and nanny, hence The Nanny Recipes. She is currently writing a cookbook that features her simple, easy, and delicious recipes to help parents feed the entire family.

Visit Jamieson Van Loan’s website at

Jamieson_van_Loan_headshot11111Try Jamie’s other recipes:
Corn and Kale Quiche
Lemon Brownies
Butternut Squash Spinach Lasagna
Lemon Poppyseed Yogurt Bread
Meat Pies!
Tomato and Herb Baked Eggs
The Best Key Lime Pie Ever
Jalapeño Pineapple Sangria
Roasted Chickpea & Hearts of Palm Salad
Rosemary Maple Pork Chops
Hello Dolly!
Balsamic Strawberry Shortcake
Broccoli Slaw
Peach Strawberry Crumble Bars
Oatmeal Pancakes with Bananas Foster Compote
Avocado Toast with Asparagus Slaw & Spicy Lemon Dressing
Grilled Meat Makeover
Mexican Street SaladPumpkin Pie Oatmeal
Persimmon & Pomegranate Bread


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