Kind of amazing clam chowder

  • Preparation 30 min
  • Cooking 45 min
  • Servings 6
  • Freezing Absolument



  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 cups leeks (white part) finely sliced (about 2 leeks)
  • 2 cups celery finely sliced (about 4 sticks)
  • 3 garlic cloves, finely chopped
  • 1/4 teaspoon Provence herbs
  • 2 tablespoons white wine
  • 6 tablespoons flour
  • 6 cups chicken broth reduced in sodium, hot
  • 1 cup white beer
  • 4 cups russet potatoes, peeled and diced (about 2 big potatoes)
  • 1 tablespoon fresh thyme
  • 3 cans 142g whole baby clams
  • 8 bacon slices, cut in small chunks
  • 400g scallops size 80-120, VERY VERY well drained and dried with a paper towel
  • 2 tablespoons fresh chive finely chopped
  • 1 cup 15% country-style cream
  • Salt and ground pepper



  • In a big sauce pan at medium heat, melt butter with olive oil then add leeks, celery, garlic and Provence herbs. Season with salt and pepper then cook for 6-7 minutes, while stirring, to caramelize.
  • Add white wine, stir and continue cooking for 2 minutes to reduce dry.
  • Add flour, stir well and continue cooking 1 minute.
  • Add chicken broth, beer, juice from 2 cans of clams, potatoes, thyme, season with salt and pepper then stir well. Bring to a boil, reduce to low heat then cover half. Simmer for 15-20 minutes, until potatoes are tender.
  • Meanwhile, cook the bacon! In a skillet at medium heat, add bacon and cook for 4-5 minutes, while stirring, until crispy. Remove bacon with slotted spoon (to keep fat) and place in between a couple of paper towels. Press to remove fat then reserve bacon in a bowl.
  • Discard about 3/4 of the bacon fat from the pan and heat at medium-high heat. Add the scallops, season with salt and pepper then sear for about 2-3 minutes stirring not to often. Remove scallops with a slotted spoon and place with bacon. Add chive, toss and set aside.
  • Potatoes are tender? Add the clams (drain the water from the 3rd can) followed by the cream then stir well. Continue cooking for 3-4 minutes, until clams are firm. Taste then rectify seasoning if necessary. Serve in big bowls and top with the bacon and scallop mix!