Browny's Clam Chowder

Jennifer H


This recipe is from now-closed Browny's in Seattle. This is lightened up from the original. Despite liking clam chowder, we are only moderate clam-likers - so I halve the clam juice and clams from the original in this recipe. Four cans of clams and two bottles of clam juice would be the full amount, so feel free to add however much you like! This soup freezes very well, so you can store leftovers and whip them out on a weeknight for dinner.

Adapted from Sunset Magazine

★★★★★ 1 vote
25 Min
30 Min
Stove Top


1 Tbsp
olive oil
1 medium
onion, diced
stalks celery, diced
1 medium
carrot, diced
3 clove
garlic, minced
5 slice
bacon, chopped
1/4 c
3 c
1% milk
2 medium
red potatoes,cubed, skin on
6.5 oz cans minced clams
8 oz bottle clam juice
1 tsp
kosher salt
1 tsp
garlic salt
1/2 tsp
freshly ground pepper
1 Tbsp
fresh thyme, chopped
1/2 c
half and half


1Heat oil in a soup pot over medium heat. Add onions, celery, carrot and garlic. Cook until tender, about 5-7 minutes. Transfer to a plate.
2Add bacon to the pot and cook until crisp. Remove and drain on a paper towel. Reserve 2 tablespoons of the bacon fat in the pot.
3Add the flour and whisk constantly until lightly browned. (If necessary, add a little more olive oil, like a tablespoon, at this point to smooth out the flour.) Add milk a little at a time, whisking constantly, incorporating the flour between each addition. Cook 5 minutes.
4Add potatoes, cooked vegetables, clams and clam juice. Cook 5 minutes.
5Add half and half, salt, pepper, garlic salt and thyme. Stir. Cover and cook until potatoes are fork-tender, about 25 minutes, stirring occasionally.
6When the potatoes are tender, stir in the bacon and serve.

About this Recipe

Course/Dish: Fish, Chowders, Fish Soups, Seafood
Main Ingredient: Dairy
Regional Style: American
Other Tags: Quick & Easy, Healthy