A classic, creamy clam chowder at 561 calories. Rich and indulgent, built for a special occasion bowl.
Clam chowder is one of those recipes where richness is the whole point. This version delivers exactly that: tender steamed clams, smoky bacon, and a generous pour of double cream in a stock that takes on all the briny, savory character of the clams themselves. At 561 calories and 11 WW Classic Points per serving, this is an indulgent, occasion-worthy bowl. Pair it with a light salad and keep portions generous but considered.
Recipe Info
Serves: 6 | Prep Time: 20 minutes | Cook Time: 20 minutes | Calories per serving: ~561
Nutrition per Serving (Estimated)
Protein: 36.8g | Fat: 41.2g | Carbohydrates: 8g | Fiber: 0.4g
WW Classic Points: Approximately 11 points per serving. Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 36 fresh clams, scrubbed thoroughly
- 4 rashers bacon, diced
- 1 small onion, peeled and finely chopped
- 2 tablespoons fresh parsley, chopped
- 500ml / 16 fl oz combined clam cooking stock and fish stock
- 1 bay leaf
- 1 teaspoon salt
- Freshly ground black pepper, to taste
- 500ml / 16 fl oz double cream
Instructions
- Steam the clams. Place the scrubbed clams in a deep saucepan. Cover with 10 to 15cm / 4 to 6 inches of boiling water, cover with a lid, and steam for no more than 5 minutes until the shells open. Discard any clams that do not open. Strain and reserve the clam cooking liquid. Remove the clams from their shells and chop coarsely.
- Render the bacon. In a clean deep saucepan, cook the diced bacon over low heat until golden brown and the fat has rendered, about 5 minutes.
- Soften the onion. Add the chopped onion to the bacon and cook until transparent, about 3 to 4 minutes. Add the chopped parsley and cook for 1 minute more.
- Build the chowder base. Pour in the combined clam stock and fish stock. Add the bay leaf, salt, and pepper. Cover and cook for a few minutes to allow the flavors to develop.
- Add the clams and cream. Stir in the chopped clams and simmer for 5 minutes. Pour in the double cream and warm gently until just heated through. Do not allow the chowder to boil after the cream has been added. Remove the bay leaf before serving.
- Serve immediately. Ladle into warmed bowls and serve at once.
Serving Suggestions
- Serve in a sourdough bread bowl for the full classic experience
- Pair with a crisp green salad to balance the richness of the chowder
- A scattering of oyster crackers or a few slices of toasted baguette work well alongside
- Finish each bowl with a light dusting of smoked paprika and a few extra parsley leaves
- A dry white wine or a light lager is the natural companion
Tips and Variations
- Fresh clams are essential for this recipe. Purchase them the day you plan to cook and store refrigerated under a damp cloth until ready to use.
- Reserve as much of the clam steaming liquid as possible. It carries an intense briny flavor that no store-bought stock can replicate.
- For a lighter version, substitute half-and-half or a mix of whole milk and light cream for the double cream, which meaningfully reduces the fat and calorie content.
- Chopped fresh thyme added with the parsley deepens the herb flavor beautifully.
- Do not overcook the clams during steaming. Five minutes is the maximum; longer makes them rubbery.
Why This Recipe Works
Clam chowder’s reputation is built on the combination of briny clam flavor and rich, creamy body, and this recipe honors both completely. The technique of reserving and using the clam cooking liquid is what separates a good chowder from a great one. That liquid carries a depth of oceanic flavor that elevates the entire bowl. The bacon provides smokiness and savory depth without overwhelming the delicate clam flavor, and the double cream brings everything together into the silky, satisfying texture that makes this soup a genuine classic.
Storage and Reheating
Store cooled chowder in an airtight container in the refrigerator for up to 2 days. Reheat very gently over low heat, stirring frequently. Do not boil. Not suitable for freezing due to the cream and clam content.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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