California Clam Chowder

California Clam Chowder

Made  times
Ken Glass 0

"A delicious California take on the traditional New England clam chowder. We serve this every Christmas Eve."
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1 h servings 454 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 454 kcal
  • 23%
  • Fat:
  • 24.5 g
  • 38%
  • Carbs:
  • 26.4g
  • 9%
  • Protein:
  • 31.1 g
  • 62%
  • Cholesterol:
  • 127 mg
  • 42%
  • Sodium:
  • 845 mg
  • 34%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble, reserving the drippings in the skillet.
  2. Cook and stir potatoes, celery, and onion in the bacon grease over medium heat until cooked through and tender, 10 to 15 minutes. Drain grease from skillet and stir seafood seasoning, garlic salt, onion powder, thyme, and white pepper into vegetable mixture until evenly coated.
  3. Melt butter in a large, heavy saucepan over medium heat. Whisk cornstarch into melted butter until smooth, 1 to 2 minutes. Stir half-and-half and milk into butter mixture until thickened and smooth, about 5 minutes.
  4. Drain juice from canned clams and stir juice into milk-butter mixture; add vegetable mixture and stir. Cook and stir soup until heated through but not boiling, about 5 minutes. Stir clams into soup and simmer until heated through, about 5 minutes. Sprinkle bacon and drizzle red wine vinegar over soup before serving.


  • Cook's Note:
  • You can adjust the thickness of your chowder by increasing or decreasing the amount of milk.


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This was good! I did reduce the butter and cornstarch by 1/2, as it seemed a bit too much for me, and that worked fine. It was the perfect thickness for us. This had a subtle, but nice flavor. T...

Absolutely delicious! I did a few less clams and a few more veggies by mistake... But it still worked. I also probably could have stood to do just a smidge less of corn starch.

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