Clam Chowder Like Skippers or Ivars
Transport your taste buds straight to the iconic coasts of the Pacific Northwest with this comforting recipe for Clam Chowder Like Skippers or Ivar’s. Perfectly creamy and loaded with tender clams, diced potatoes, and a medley of aromatic vegetables, this chowder captures the bold, briny essence of classic seaside fare. A rich roux forms the luscious base, enhanced by the earthy warmth of thyme and a hint of bay leaf. This one-pot wonder is easy to prepare, taking just 45 minutes from start to finish, making it an ideal choice for weeknight dinners or cozy gatherings. Serve it hot, garnished with fresh parsley, alongside oyster crackers or crusty sourdough bread for an authentic dining experience. Whether you're a fan of Skippers' smooth soup or Ivar's chunky chowder, this recipe balances the best of both worlds while satisfying any seafood lover’s cravings.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 4 ounces canned clams (including juice)
- 4 tablespoons unsalted butter
- 0.5 cup yellow onion, finely chopped
- 0.5 cup celery, finely chopped
- 3 tablespoons all-purpose flour
- 1 cup clam juice (additional, if needed)
- 2 cups water
- 2 medium russet potatoes, peeled and diced into small cubes
- 1 cup heavy cream
- 1 cup whole milk
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon dried thyme
- 1 whole bay leaf
- 1 tablespoon fresh parsley, chopped (for garnish, optional)
Instructions
Drain the canned clams, reserving the juice. Set the clams aside and combine the reserved clam juice with the clam juice from the ingredient list (or substitute with water if needed) to equal 2 cups of liquid in total.
In a large stockpot or Dutch oven, melt the butter over medium heat. Add the chopped onion and celery, and sauté until softened, about 5 minutes.
Sprinkle the flour over the onion and celery mixture, stirring constantly to form a roux. Cook the roux for 2 minutes, ensuring it does not brown.
Gradually whisk in the clam juice and water to create a smooth base for the chowder. Bring the mixture to a gentle simmer.
Add the diced potatoes, salt, black pepper, thyme, and bay leaf. Cook the potatoes uncovered over medium heat for 10-15 minutes, or until tender. Stir occasionally to prevent sticking.
Reduce the heat to low. Stir in the heavy cream and milk, ensuring the chowder remains creamy but does not boil.
Fold in the reserved clams and simmer for an additional 5 minutes to warm the clams through. Adjust seasoning to taste with additional salt or pepper if needed.
Remove the bay leaf and discard. Ladle the chowder into bowls and garnish with chopped parsley, if desired.
Serve hot with oyster crackers or a side of crusty bread for a comforting meal.
Nutrition Facts
Calories |
320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.8 g | 29% | |
| Saturated Fat | 13.9 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 594 mg | 26% | |
| Total Carbohydrate | 19.8 g | 7% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 3.3 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 102 mg | 8% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 467 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
