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How To Make Clam Chowder

Un-Wine'd host Tassie Pippert shows us how to prepare a delicious Clam Chowder dish. Enjoy a traditional creamy bowl of comfort with this recipe that's perfect for any time of the year. Serve with a Hardscrabble Chardonnay.


  • 3 cloves garlic, sliced, divided
  • 4 ounces bacon, chopped
  • 1 large shallot, minced
  • 4 - 6 ounces potatoes, small dice
  • 20 - 24 clams., washed clean of sand
  • 1 c. white wine
  • 1 c. Parmesan stock (see recipe below)
  • 1 c. heavy cream
  • 5 T. butter, divided
  • ½ t. Fresh thyme leaves
  • 2 - 3  T. fresh lemon juice
  • Salt and pepper to taste
  • ½ c. fresh bread crumbs

Parmesan Stock

  • 2 large pieces Parmesan rind
  • 1 shallot, minced
  • 1 medium to large potato, minced
  • 2 T. butter
  • 2 cups water

Parmesan Stock Preparation
Heat a saucepan over medium high heat.

Place all ingredients in a saucepan and bring to a boil.

Simmer for 20 to 30 minutes or until potatoes are tender.

Strain solids and use as a liquid stock for soups and sauces.

Heat a fry pan over medium high heat.

Add 2 cloves of sliced garlic, bacon, shallots and potatoes.

Saute until the bacon begins to crisp.

Add the clams, white wine and parmesan broth.

Simmer until potatoes are soft and clams are open.

Add cream, 3 T. butter, thyme, S & P, and lemon juice.

Heat through.

In a small frypan, heat the remaining 2 T. butter and add the remaining clove of garlic.

Saute until the garlic is softened.

Add breadcrumbs and saute until golden brown.

Divide the chowder into two bowls and top each with half the bread crumbs. Serves 2