This seafood lover stew is a classic favorite. Since my SIL lives in Washington state she has access to some of the freshest seafood around. Today she’s sharing a homemade clam chowder recipe that’s divine! With plenty of leftovers, you can easily freeze the leftovers for a chilly day.
Freezer Meal – Clam Chowder Recipe
You can use a variety of clams for this delicious clam chowder recipe from cherry stones to razor clams. My SIL used these extra-large smooth shelled razor clams for the recipe below.
This recipe is a large batch so you can store it as a freezer meal for another time. Once the cooked clam chowder has cooled, store it in airtight containers and place it in the freezer for 4-6 months for the best quality.
Measurements with easy to follow printable directions are at the end of the post.
Ingredients:
- bacon
- sweet onions
- baby carrots
- celery
- garlic cloves
- fresh raw clams (we used razor clams)
- chicken broth
- russet potatoes
- flour
- clam juice
- whipping cream
- bay leaves
- thyme
- whole milk
- salt and white pepper
- frozen corn (optional)
Related Recipes: 20+ Delicious Soup Recipes, Beet & Potato Pot Roast, Seafood Pasta
Directions:
- In a large pot, cook the diced bacon until crispy, then set aside on a plate with paper towel.
- In bacon grease add the onion and cook about 5 minutes until soft and translucent. Next put in the carrots and cook for 5 minutes, then the celery and garlic, cook 5 more minutes.
- Add razor clams, cook 8-10 minutes.
- Next, add in chicken broth and potatoes and cook another 5 minutes while stirring.
- In a separate bowl add 6 TBLS flour to 1 jar of clam juice, mix well no clumps. Add to the pot and stir well.
- Repeat step 5 with the other 6 TBLS flour and 1 jar of clam juice.
- Once flour mixture is added to the pot, add in the heavy whipping cream, stir, bay leaves and a bunch of fresh thyme bundles, and stir.
- Add white pepper and kosher salt to taste, then cooked bacon and whole milk to the pot.
- Simmer and watch that it does NOT boil. It can curdle.
- Stir all edges of pot so it doesn’t stick. Simmer for 30 minutes or longer.
- Optionally you can add corn to the bottom of the bowl, then add clam chowder over top and serve.
Tip: We pair this with a sourdough bread bowl or grilled cheese for a delicious cold-weather meal!
This recipe calls for more than enough to store as a freezer meal. Otherwise, you can half the recipe ingredients if you prefer not to make this as a freezer meal.
Print the Clam Chowder Recipe below!
Clam Chowder Recipe
This seafood lover stew is a classic favorite. With plenty of leftovers, you can easily freeze the leftovers for a chilly day.
Ingredients
12 thick slices of bacon diced (or more), 2 sweet onions, diced, 1 bag (about 2 cups) baby carrots, diced, 2 cups celery with celery tops (leaves), diced, 5-7 garlic cloves minced, 15 fresh raw razor clams, diced, 2 (14.5 oz) cans reduced-sodium chicken broth, 5 pounds? russet potatoes, peeled and diced, ?12 TBSP flour (divided), 2-jars clam juice, 1 pint heavy whipping cream, 8 bay leaves, fresh thyme bundles, 2 tsp white pepper, 2 tsp kosher salt (add more at the end if needed), 3 cups whole milk or less if you like it thicker, Frozen corn (optional)
Instructions
In a large pot, cook the diced bacon until crispy, then set aside on a plate with paper towel. In bacon grease add the onion and cook about 5 minutes until soft and translucent. Next put in the carrots and cook for 5 minutes, then the celery and garlic, cook 5 more minutes. Add razor clams, cook 8-10 minutes. Next, add in chicken broth and potatoes and cook another 5 minutes while stirring. In a separate bowl add 6 TBLS flour to 1 jar of clam juice, mix well no clumps. Add to the pot and stir well. Repeat step 5 with the other 6 TBLS flour and 1 jar of clam juice. Once flour mixture is added to the pot, add in the heavy whipping cream, stir, bay leaves and a bunch of fresh thyme bundles, and stir. Add white pepper and kosher salt to taste, then cooked bacon and whole milk to the pot. Simmer and watch that it does NOT boil. It can curdle. Stir all edges of pot so it doesn’t stick. Simmer for 30 minutes or longer. Optionally you can add corn to the bottom of the bowl, then add clam chowder over top and serve.
Recipe Notes
Tip: We pair this with a sourdough bread bowl or grilled cheese for a delicious cold-weather meal!
This recipe calls for more than enough to store as a freezer meal. Otherwise, you can half the recipe ingredients if you prefer not to make this as a freezer meal.
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Nate says
This was really good!
Nate says
This amazing clam chowder recipe is great for freezing later!