Clam Chowder

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  • Level: Easy
  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 3 servings
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1 tablespoon butter

1/2 onion, minced

3 tablespoons dry vermouth

1 can or jar clams in juice

1 cup heavy cream

Salt and white pepper


1 can potato soup

1/2 teaspoon truffle oil, optional

Brioche croutons, optional

Sourdough bread bowls, optional, for serving

Chopped parsley leaves, for garnish


  1. In a medium saucepan, melt butter. Add onions and saute until tender. Add vermouth to deglaze pan, and reduce a little. Strain clams and reserve juice. Add clam juice and reduce a little, and then add cream and reduce by half. Add salt, pepper, and sugar to taste. Add potato soup and bring to a simmer. Add clams and cook just until clams are warm. Taste for seasoning, and add truffle oil, if using. For garnish, add brioche croutons or serve in sourdough bowl. Top with chopped parsley.;