Cindy's Awesome Clam Chowder

306 Reviews 34 Pics
  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
Cindy in Pensacola
Recipe by  Cindy in Pensacola

“A wonderful clam chowder to serve with hot sourdough bread, or even better yet, in a sourdough bread bowl. My whole family adores this recipe, I'm sure yours will too!”

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Adjust Servings

Original recipe yields 6 servings



  1. Place the bacon in a large pot and cook over medium-high heat, stirring occasionally, until crisped and browned, about 10 minutes. Remove the bacon with a slotted spoon, leaving the drippings in the pot. Set the bacon aside. Stir the potatoes and carrots into the bacon fat. Season with salt and pepper, and cook for 5 minutes, stirring frequently.
  2. Pour the juice from the clams into the pot, and add enough water to just cover the potatoes. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are just tender, 10 to 15 minutes.
  3. Gently stir the leek soup mix into the potatoes until no lumps of soup remain. Stir in the clams, reserved bacon, and half-and-half cream. Cook and stir until the chowder returns to a simmer and thickens, about 10 minutes more.

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Reviews (306)

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Sarah Jo

Sarah Jo

This is beyond awesome. I didn't have clam juice as Cindy recommended to cook the potatoes in, but I did have chicken broth. I had about four large celery ribs that needed to be used, so I just chopped it up along with the carrots and threw them in the bacon fat with the potatoes. (I had to add just a little more previously reserved bacon fat to the pan, only because there was more veg. I know I'm not the only one who saves bacon fat in the fridge!) I followed the recipe exact. I'm the only one who loves clam chowder in this house, which is fine with me. I'm NOT SHARING. I ate two bowls with homemade ranch oyster crackers. I feel better already! NOTE: Next time, I'll be sure to cook the potatoes with the clam juice. Good tip.

Cindy in Pensacola

Cindy in Pensacola

Yummm, I love this! Instead of cooking the potatoes in the water I use 2 bottles of clam juice. Makes it more clammy. I had submitted this about 7 years ago and I've changed it a bit since then. Still using the Knoor Brand Leek Soup mix.



I wish I could give this more than 5 stars! Here's why: First, it's SUPER easy to put together. Second, it's MUCH less expensive than buying the *gasp!* canned stuff. And third, EVEN I LIKED IT!! I should mention that I really don't like clam chowder at all, but of course the only stuff I've ever tasted was the canned stuff *gasp again!* My kids love clam chowder and fight each other for it if there's not enough to share, so I made this for them. As recommended, I used two bottles of clam juice instead of water to boil the potatoes and carrots in. I had promised the recipe's author on the Recipe Exchange that I would at least TASTE the soup and boy am I glad I did!! The kids almost had to fight ME for this. We'll definitely be having this soup again many, many times. Thanks for making me a clam chowder lover, Cindy!!

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Amount Per Serving (6 total)

  • Calories
  • 681 cal
  • 34%
  • Fat
  • 38.7 g
  • 60%
  • Carbs
  • 53.5 g
  • 17%
  • Protein
  • 30.5 g
  • 61%
  • Cholesterol
  • 128 mg
  • 43%
  • Sodium
  • 1403 mg
  • 56%

Based on a 2,000 calorie diet



previous recipe:

My Best Clam Chowder


next recipe:

Emma's Slow Cooker Clam Chowder