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“In ‘Williams-Sonoma: Soup’”
1hr 7mins

Ingredients Nutrition


  1. In a soup pot over med-high heat, sauté the bacon until browned but not crisp, about 3 minutes.
  2. Add the leeks, celery, and potatoes and cook, stirring occasionally, until the vegetables are softened and nicely coated, about 3 minutes.
  3. Add the garlic and sauté for 1 minute longer.
  4. Add the tomatoes with their juice, 3 cups water, and the reserved clam juice and bring to a boil over high heat.
  5. Decrease heat to med-low and simmer, covered, until the potatoes are tender when pierced with a fork, about 15 minutes.
  6. Remove from the heat.
  7. Using a handheld or standing blender, coarsely puree the soup, making sure to leave some texture.
  8. Add the clams, salt and pepper to taste, and lemon juice and return to med-low heat.
  9. Cook gently until the clams are heated through, about 3 minutes.
  10. Taste and adjust the seasoning.
  11. Add the parsley and stir to combine.
  12. Ladle the chowder into warmed bowls and serve at once, topped with the crackers.

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