Canadian National Dishes

Atlantic Clam Chowder

Name: Atlantic Clam Chowder
Prep time: 20 min
Cook time: 35 min
Total time: PTundefinedM
Yield: 4 bowls
Cuisine: Canadian
Ingredients: 200 g canned chopped clams, drained; keep refrigerated until use; 30 g unsalted butter; 150 g yellow onion, finely diced; 100 g carrot, peeled and finely diced; 80 g celery, finely diced; 6 g garlic, finely minced (about 2 cloves); 25 g all-purpose flour; 500 ml water; 350 g yellow-fleshed potatoes, peeled and cut into 1 cm dice; 300 ml whole milk; 250 ml 18% cream; 1 g dried thyme (about 1 teaspoon); 2 bay leaves; 1 g fine salt, plus more only if needed; 0.5 g freshly ground black pepper; 4 small slices of toast or plain crackers (optional; not included in nutrition estimate)

Atlantic clam chowder is a creamy bowl of clams, potatoes and aromatics, but recipes vary from cook to cook. Taste of Nova Scotia’s Clearwater version uses clams, clam juice, vegetables, herbs and cream, and notes that bacon is optional. This home-sized version follows that Nova Scotia inspiration with canned clams, onion, carrot, celery, potato, thyme and bay. It is one regional preparation, not a single official formula for every Atlantic province.

Canadian National Dishes

Wide tabletop view with the chowder bowl and crackers at right and open space on the left. — Wide view of the chowder bowl on a pale tabletop.

Prep 20 minutes

Cook 35 minutes

Total 55 minutes

Calories About 420 kcal per bowl (estimate)

Ingredients ↓

Overview

Atlantic Clam Chowder

Practical

Drain the clams and keep them refrigerated until they go into the pot.
Cut the potatoes into even 1 cm cubes so they soften at the same pace.
Add the clams near the end, then stir and heat the chowder to 74°C without boiling it hard.

Ingredients

Clams and vegetables

200 g canned chopped clams, drained; keep refrigerated until use
30 g unsalted butter
150 g yellow onion, finely diced
100 g carrot, peeled and finely diced
80 g celery, finely diced
6 g garlic, finely minced (about 2 cloves)

Chowder base

25 g all-purpose flour
500 ml water
350 g yellow-fleshed potatoes, peeled and cut into 1 cm dice
300 ml whole milk
250 ml 18% cream

Seasoning and serving

1 g dried thyme (about 1 teaspoon)
2 bay leaves
1 g fine salt, plus more only if needed
0.5 g freshly ground black pepper
4 small slices of toast or plain crackers (optional; not included in nutrition estimate)

Directions

Method

Get readyKeep canned clams refrigerated after opening and drain them. Prepare and measure the vegetables, potatoes, milk, cream and water before you start cooking.
Soften the vegetablesMelt the butter in a large heavy-bottomed pot over medium heat. Add the onion, carrot and celery. Cook, stirring, until softened but not browned, about 7–8 minutes. Add the garlic and cook for 30 seconds.
Build the baseSprinkle in the flour and stir for 1 minute. Gradually whisk in the water until smooth. Add the potatoes, thyme and bay leaves. Bring to a gentle simmer and cook partly covered until the potatoes are nearly tender, about 12–15 minutes. Stir now and then so the bottom does not catch.
Add the dairyStir in the milk and cream. Return the chowder to a gentle simmer and cook until the potatoes are tender, about 5 minutes. Do not let it boil hard after adding the dairy.
Heat the clams safelyAdd the drained clams and stir gently. Heat the chowder, stirring, until it reaches 74°C throughout; check the centre with a clean digital thermometer. Remove and discard the bay leaves.
Season and serveAdd the salt and black pepper, taste, and add only a little more salt if needed. Ladle into four bowls and serve hot with optional toast or plain crackers.

Practical

Serving

Keep the finished chowder at 4°C or colder and use it within 1–2 days. Refrigerate leftovers within two hours of cooking in shallow containers. Reheat gently, stirring, until the soup reaches 74°C; avoid a prolonged hard boil, which can make the clams tough. If the chowder thickens in the fridge, loosen it with a splash of milk or water while reheating.

Control points

The base is lumpyWhisk the flour into the butter and vegetables for a full minute, then add the water gradually while whisking.
The potatoes are still firmSimmer gently for a few more minutes before adding the dairy; check that the cubes are evenly sized.
The clams seem toughThey may have been boiled too long. Add them near the end and heat only until the stirred chowder reaches 74°C.
The chowder is too thickStir in a little warm milk or water until it reaches the consistency you like.

Nutrition

Serving sizeOne bowl, about 350–375 ml
CaloriesAbout 420 kcal
CarbohydrateAbout 35 g
ProteinAbout 20 g
FatAbout 22 g
FibreAbout 3 g
SodiumAbout 500 mg

Rounded estimate for the chowder only; optional toast and crackers are excluded. Canned-clam labels and drained yield can change the sodium and nutrition values.

Allergens and food safety

Contains clams (mollusc shellfish), milk from butter, milk and cream, and wheat/gluten from flour. Optional bread or crackers may add wheat or other allergens; check labels. Use canned clams from an intact package, refrigerate after opening, and keep them at 4°C or colder. Keep ready-to-eat ingredients away from raw seafood and its juices. Stir the chowder and reheat it to 74°C (165°F), checking the centre with a clean digital thermometer. Refrigerate leftovers within two hours and eat within 1–2 days; reheat leftovers to 74°C. People at greater risk of foodborne illness should avoid raw or undercooked shellfish; this recipe uses cooked clams and reheats the chowder to 74°C.

FAQ

Can I use fresh clams instead of canned?

This recipe is written for canned, cooked clams. Fresh clams need a separate safe-cleaning and cooking method; do not simply swap them in without adjusting the preparation and verifying they are fully cooked.

Closing notes

Keep the vegetables in small, even dice so each spoonful has a little clam, potato and creamy broth.
Serve with plain crackers or toast if you like, and add them at the table so they stay crisp.