Seattle Clam Chowder
A hearty and creamy clam chowder with smoky bacon, tender vegetables, and melted Monterey Jack cheese, perfect for comforting meals and seafood lovers alike.
Ingredients
- 1/4 lb diced bacon ⓘ
- 2 cups water
- 1 tsp chicken bouillon ⓘ
- 2 cans chopped or minced clams (8 3/4 oz each) ⓘ
- 3 cups diced potatoes ⓘ
- 1 1/2 cups diced onion ⓘ
- 1 cup diced carrot ⓘ
- 2 Tbsp diced green pepper ⓘ
- 1 can mushroom soup
- 2 cups milk ⓘ
- 6 oz shredded Monterey Jack cheese ⓘ
- 1 can mushroom stems and pieces (4 oz) ⓘ
Instructions
- Brown the diced bacon in a large 4-quart kettle until crisp.
- Drain off the bacon grease and set the bacon aside.
- In the same pan, combine water, chicken bouillon, juice from the clams, and diced vegetables (potatoes, onion, carrot, green pepper).
- Simmer until the vegetables are tender.
- Add the chopped or minced clams, mushroom soup, milk, shredded Monterey Jack cheese, and mushroom stems and pieces.
- Heat the mixture until the cheese is melted, being careful not to bring it to a simmer.
- Add the cooked bacon back into the chowder and season to taste.
Tips & Substitutions
For a richer flavor, consider using homemade chicken broth instead of water and bouillon. If you want to reduce calories, you can substitute the Monterey Jack cheese with a low-fat cheese option. Fresh herbs like thyme or dill can also elevate the flavor profile. If you prefer a creamier chowder, add a splash of heavy cream at the end.
Serving Suggestions
Serve the Seattle Clam Chowder hot, garnished with fresh parsley or chives for a pop of color. It pairs beautifully with crusty bread or a simple green salad for a complete meal. For a unique twist, consider serving it alongside Linda'S Squash Supreme for a delightful contrast of flavors.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stovetop over low heat to prevent the cheese from separating. You can also add a splash of milk to restore creaminess if the chowder thickens too much during storage.
Nutrition & Diet Analysis (per serving)
Each serving of Seattle Clam Chowder contains roughly 1098 calories, with 22g protein, 186g carbohydrates, and 32g fat. It is an excellent source of vitamin A (330% of the Daily Value), dietary fiber (80% of the Daily Value), and vitamin C (66% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 2485mg per serving (108% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh clams instead of canned?
Yes, you can use fresh clams. Make sure to clean and steam them before adding them to the chowder. Use the cooking liquid as part of your broth to enhance the flavor.
Is it possible to make this chowder vegetarian?
Absolutely! You can omit the bacon and use vegetable broth instead of chicken bouillon. Replace the mushroom soup with a vegetarian version or make your own using a low-fat mushroom soup recipe for a similar texture.
What type of potatoes work best in this recipe?
Waxy potatoes like Yukon Gold or red potatoes are ideal for chowders because they hold their shape well. Avoid starchy potatoes like Russets, as they may break down too much during cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).