Photo: John Autry; Styling: Leigh Ann Ross
Hands-on Time
37 Mins
Total Time
1 Hour 7 Mins
4 servings (serving size: 1 1/4 cups)

How to Make It

Step 1

Combine 1/2 cup onion, wine, and next 3 ingredients in a Dutch oven over medium-high heat; bring to a boil. Cover and cook 2 minutes or until clams open; discard any unopened shells. Strain through a cheesecloth-lined sieve over a bowl, reserving cooking liquid and clams. Remove meat from clams; chop. Discard shells.

Step 2

Wipe pan clean. Melt butter in pan. Add bacon; sauté 3 minutes. Stir in 1 cup onion, potato, celery, and red pepper; sauté 4 minutes. Stir in flour; cook 1 minute. Stir in cooking liquid and 1/3 cup water; bring to a boil. Cover and reduce heat; simmer 30 minutes, stirring occasionally. Stir in clams, half-and-half, and milk; cook 1 minute or until heated. Stir in herbs.

Ratings & Reviews

lynnmarlyn's Review

November 05, 2012
Loved this chowder. I used frozen clams shipped from my home town in new England. It was easy and delicious. I liked that it was only 4 servings. Just enough.

Poffles's Review

April 27, 2012
I thought this was very easy to make and very tasty! I used frozen clams and skipped the wine since I didn't have any on hand. I used tobacco sauce instead of the red pepper. I like this recipe because it only makes 4 servings. I will definitely make this again!

promogal's Review

November 11, 2011
This was OK, I've found better Clam Chowder recipes from Cooking Light. Won't be making this again. Potatoes tasted great.

Belladonna714's Review

September 09, 2011
This was very good, had a little kick to it from the cayenne pepper. It definitely needed salt. I used a sweet onion, sauvignon blanc, clam base instead of broth, garlic herb butter, a bag of 50 littleneck clams, applewood smoked bacon and fat free half and half. I would make this again.

JerriLyn's Review

May 31, 2011
Very good! Used the white wine I had on hand, didn't have clam juice so just added more wine, a little bit of water and some clam juice from a can of clams (that I then added to the fresh clams to "clam it up" a bit more), and used 2 bacon slices to kick it up a bit (how can you just use ONE bacon slice in ANYTHING? *LOL*). Yum.

girlsmomma's Review

May 16, 2011
Very easy to make and very yummy. Made one batch and it was gone in an instant. We definitely be using this recipe again.

jmeleeS's Review

May 02, 2011
Just made this receipe last night; I thought it was easy & tasty - minus the washing of the clams, it's VERY quick to make for a soup. Be sure to scrub the claim shells in cold water before dropping them in the pot to cook to remove sand / grit as much as you can. Also, after straining through a sieve (if you don't have a cheese cloth) let the broth sit for 5-10 minutes in the bowl so any remaining grit will settle out to the bottom. When pouring the broth back into the dutch oven, be sure to leave ~1/8 of a cup broth with the grit behind (you won't miss this small amount of liquid). Finally, quickly wash the chopped clams in a sieve after cooked to rinse off any grit remaining in the meat. The result: No grit in the soup! The only changes I made where 4-5 dried bay leaves to season the broth; used 4 bacon strips instead of 1; used 1/4+ tsp of red pepper (as I like heat w/ cream base); used dried thyme, but fresh chives are a must. Will make this recipe again!

Jajooo's Review

April 24, 2011
This is an awesome recipe, and I will definitely make it again! The only thing I didn't follow exactly was the fresh thyme, my store was out so I used 1/4 dried. And it was slightly too spicy for me, so I think I would do 1/16th of the red pepper next time, but I'm sensitive to that stuff so take that with a grain of salt. Also, a tip for those who have never cooked clams before like me: scrub them in cold water before you cook them to get the dirt off, there was a layer of sediment in the bottom of my clam juice when I went to add it to the veggies!

dancsoccmom's Review

April 19, 2011
I made this recipe. Used chopped raw clams I bought from the supermarket. A little bit of work but everyone enjoyed it. Will definetly make again.

en2884's Review

April 19, 2011
I saw this in the magazine and immediately wanted to make it. Unfortunately I could not get 3 1/2 pounds of clams at Kroger or Publix and didn't feel like a trip to Whole Foods so I used bay scallops. They worked great. The chowder was delicious and I'm very excited for the leftovers!