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4th of July Clam Chowder

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“Rhode Islander's love clam chowder. This chowder has an intermediate consistency between traditional New England clam chowder that has a heavy cream base and a Rhode Island clam chowder which is a clear broth style. This chowder captures the best of both types with a rich milky base that is not too heavy but allows the flavor of the clams and other ingredients to shine through. This is a great chowder to serve on a hot summer afternoon.”
1hr 45mins

Ingredients Nutrition


  1. drain clams and reserve juice.
  2. cut bacon and salt pork into 1/2 " strips.
  3. cook bacon and salt pork in large dutch oven or stock pot of suitable size.
  4. drain all but 2 tbl of fat.
  5. add butter, celery, and onion and cook 5 mins until onions begin to become translucent.
  6. add garlic and herbs and cook 3 mins until they become wilted but not brown.
  7. add flour and make a roux -- this should take about 2 minutes.
  8. Add bottle clam juice and the juice that was reserved from clams - there should be about 6-8 cups of broth at this time.
  9. add diced potatoes and cook 30 mins on low until potatoes are tender but not falling apart.
  10. remove mixture from heat.
  11. in a separate pan combine heavy cream and half and half and heat till warm but not boiling.
  12. add the warm cream to potato broth mixture and gently blend in clams.
  13. season with salt, pepper, and worcestershire sauce to taste.
  14. let sit for one hour to allow flavors to blend.
  15. reheat but do not boil.
  16. serve with oyster crackers.

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