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Grillville Clam Chowder

This Little Goat went to Grillville
  • This Little Goat went to Grillville


4 servings


35 minutes

active time

10 minutes



2 (6.5-ounce) cans chopped clams (reserving the liquid)

6 slices bacon, cut into 1-inch lardons

1 medium sweet onion, diced 

4-5 stalks celery, diced 

4 large garlic cloves, minced

Kosher salt 

1/3 cup dry white wine

3 Tbsp unsalted butter 

3 Tbsp all-purpose four

3 cups seafood or vegetable stock

1 lb. Yukon Gold potatoes (2-3 medium), cut into ½-inch cubes

2 tsp This Little Goat went to Grillville 

2 cups heavy cream

Tabasco, or other hot sauce of choice (optional)

Oyster crackers, for serving



Strain the clams over a bowl, reserving the juice. Set both the clams and reserved juice aside.

Add the bacon to a large pot or dutch oven and heat over medium heat. Let cook, stirring occasionally, until the fat has rendered and the bacon is almost crispy, about 5 minutes. Stir in the onions, celery, garlic and 1 teaspoon salt. Continue cooking, stirring occasionally, until the vegetables have softened, about 5 minutes more.

Deglaze the pot with the wine and let cook until almost all of the liquid has evaporated.

Add in the butter. Once melted, whisk in the flour to make a roux. Let cook until the veggies are well coated and the mixture has thickened, about 1-2 minutes more. Add in the stock, reserved clam juice, and 2 teaspoons each Grillville spice and salt, whisking until smooth. Bring the mixture to a boil, then reduce the heat to a simmer.

Add in the potatoes, cover and let simmer until the potatoes are just fork tender (but not mushy), about 12-15 minutes.

Remove the lid and stir in the clams and heavy cream. Continue cooking until heated through and the flavors have melded, about 2-3 minutes more.. Ladle the soup into bowls. Top with a few dashes of hot sauce, if desired, and oyster crackers. 

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