Clam Chowder


  • 3 8-ounce bottles clam juice
  • 1 pound russet potatoes, peeled, cut into 1/2-inch pieces
  • 1 teaspoon Kelchner's Sriracha Sauce (or more if preferred)
  • 1/4 stick butter
  • 3 slices of finely chopped bacon 
  • 2 cups chopped onions
  • 1 1/4 cups chopped celery with leaves (about 2 large stalks)
  • 2 garlic cloves, chopped
  • 1 bay leaf
  • 1/4 cup all purpose flour
  • 6 6 1/2-ounce cans chopped clams, drained, juices reserved
  • 1 1/4 cups half and half


Bring bottled clam juice and potatoes to boil in  large saucepan over high heat. Reduce heat to medium-low; cover and simmer until potatoes are tender, about 10 minutes. Remove from heat.

Melt butter in large pot over medium heat. Add bacon and cook about 8 minutes. Add onions, celery, garlic and bay leaf and sauté about 6 minutes. Stir in flour and cook 2 minutes (do not allow flour to brown). Gradually whisk in reserved juices from clams. Add potato mixture, clams, Kelchner's Sriracha Sauce and half and half. Simmer chowder 5 minutes, stirring frequently. Season to taste with salt and pepper.

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