Soups & Stews
Ivar’s clam chowder recipe delivers the smoky, creamy depth that makes this Pacific Northwest classic unforgettable—where tender clams, crispy bacon, and buttery potatoes create a symphony of textures and flavors.
The secret lies in slow-simmering the clams until they release their briny sweetness into the broth, then balancing that richness with just the right amount of cream and sharp cheddar. I’ve perfected this version after years of testing, ensuring every spoonful delivers that signature Ivar’s experience at home.
What sets this chowder apart is the layering of flavors: crispy bacon adds smokiness, potatoes bring hearty substance, and clams provide that unmistakable briny freshness. The broth thickens naturally as it simmers, creating a velvety texture without losing any of the ocean’s essence.
This isn’t just a soup—it’s a comforting, restaurant-quality meal that comes together in one pot, making it perfect for chilly evenings or family gatherings.
The result is a steaming bowl of chowder with tender clams nestled among fluffy potatoes, all enveloped in a rich, creamy broth that’s neither too heavy nor too thin. The bacon bits on top add a satisfying crunch, while fresh parsley brightens the presentation.
Every bite delivers that perfect balance of smoky, creamy, and briny flavors that define Ivar’s signature dish.
Whether you’re serving it as a main course or sharing it at a potluck, this chowder will be the star of the meal. The recipe scales easily, so you can make enough to feed a crowd or just enjoy a cozy bowl for two.
Let’s get started on creating this Pacific Northwest classic in your own kitchen.
Ingredients for ivar's clam chowder
Sixteen ingredients for a bowl that tastes like Pacific Northwest comfort—rich, briny, and smoky all at once.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Clams 🦪 | 2 lbs | Steamer clams, cleaned and deveined |
| Thick-Sliced Bacon 🥓 | 12 oz | Smoked or hickory, cut into 1/2-inch pieces |
| Yukon Gold Potatoes 🥔 | 2 lbs | Cut into 1-inch chunks, peeled |
| Yellow Onion 🧅 | 1 whole | Medium, chopped |
| Celery Stalks 🥬 | 3 whole | Trimmed, chopped |
| Garlic Cloves 🧄 | 4 cloves | Minced |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Whole Milk 🥛 | 1 cup | For creaminess |
| Sharp White Cheddar Cheese 🧀 | 1 ½ cups | Shredded, aged 6+ months |
| Clam Broth 💧 | 4 cups | Homemade or high-quality store-bought |
| Butter 🧈 | 4 tbsp | Unsalted, for sautéing |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt, adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Bay Leaves 🍃 | 2 whole | For simmering |
The clams are the star, so buy them fresh from a seafood market if possible—look for ones that are tightly closed and smell clean, not fishy. Whole Foods or local fishmongers usually have the best selection, but check the seafood counter at your grocery store too. If you can't find steamer clams, littlenecks or manila clams work in a pinch, but they'll need more cooking time. The bacon should be thick-cut and smoky—Applewood or hickory gives that authentic Ivar's flavor. As for potatoes, Yukon Golds are ideal, but Russets or red potatoes will work if that's what you've got. Just make sure they're peeled and cut evenly so they cook at the same rate.
No clam broth? Substitute with fish or chicken broth plus 1/4 cup clam juice—it adds that briny depth. Fresh parsley wilting? Dried parsley at one-third the amount keeps the color bright. Want extra smokiness? Add 1/2 tsp smoked paprika to the broth. The cheddar needs to be sharp—Cabot or Tillamook are solid choices, but any aged cheddar will do. If you're making this ahead, skip the parsley until serving so it stays fresh. And if you're feeding a crowd, double the bacon—trust me, people will ask for seconds.
This chowder tastes even better the next day—reheat gently on the stove, stirring often to keep it creamy. Store leftovers in the fridge for up to 4 days, but the broth might thicken more, so add a splash of milk or cream when reheating. For freezing, portion into containers and freeze for up to 3 months. The bacon stays crispy if you freeze it separately and add it back when reheating. Garnish with extra parsley and a sprinkle of black pepper before serving—that's what makes it look restaurant-worthy.
Why You'll Love This Recipe
- Bacon First Always: That crispy, salty bacon cooks down into the broth while you prep the rest—no waiting, no multitasking stress. The smoky depth it adds? Chef’s kiss. I swear, if I skip this step, the whole chowder feels flat.
- Clams Steamed in Broth: No shucking skills needed—just toss the clams in whole, let them steam open in the simmering pot. The briny, tender meat practically falls off the shell, and that first sip? Pure satisfaction. (Yes, even on a Tuesday night.)
- Potatoes Soak While You Cook: Chop the Yukon Golds, toss ‘em in cold water to keep them from turning to mush. By the time the chowder thickens, they’re perfectly creamy—no gummy texture, no sad lumps. Honestly, this is the move that makes this recipe foolproof.
- Leftovers Taste Better: The flavors meld overnight into something richer, almost like a second batch. I freeze portions in jars—just reheat with a splash of milk, and it’s like making it fresh. Budget win? Absolutely. Time win? Even more so.
Step-by-step instructions for Ivar's clam chowder
Here's how to build a rich, smoky chowder with tender clams and creamy potatoes.
Cook the Bacon and Sauté the Vegetables
In a large Dutch oven, cook the 12 oz thick-sliced bacon over medium heat until crispy and the fat has rendered, about 8-10 minutes. Use a slotted spoon to remove the bacon and set it aside on paper towels to drain, leaving the fat in the pot.
In the same pot with the bacon fat, add 2 tablespoons of the butter and stir to melt. Add the chopped yellow onion, chopped celery stalks, and minced garlic cloves. Sauté for 5-6 minutes until the vegetables are softened and the onion becomes translucent. This step builds the aromatic base of your chowder.
Real talk: If the vegetables start to stick, add a splash of clam broth to deglaze the pan. This prevents burning and keeps all those flavorful bits suspended in the sauce.
Simmer the Potatoes and Add the Clam Broth
Add the 2 lbs peeled and chunked Yukon Gold potatoes to the pot with the sautéed vegetables. Pour in the 4 cups clam broth and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer for 15-20 minutes, until the potatoes are fork-tender and easily pierced with a knife.
Stir in the 2 whole bay leaves during this simmering time. They'll infuse subtle herbal notes that complement the seafood. I like to keep an eye on the liquid level—if it reduces too much, add a splash of water to maintain the right consistency.
Incorporate the Clams and Cook Until Open
Add the 2 lbs fresh clams to the simmering potato mixture. Cover the pot and let the clams steam for 5-7 minutes, until they've all opened. This is your signal they're fully cooked and ready to release their briny sweetness into the chowder.
Discard any clams that haven't opened after this time—they won't be safe to eat. Once all clams are open, remove them from the pot with a slotted spoon and set them aside. The broth should now be infused with their rich flavor, creating the perfect base for the creamy finish.
Finish with Cream and Cheese
Reduce the heat to low and stir in the 1 cup whole milk and 1 cup heavy cream. Let the mixture warm through for 2-3 minutes, being careful not to let it boil. Then add the 1.5 cups shredded sharp white cheddar cheese and stir until completely melted and smooth.
The cheese should create a velvety texture that coats the back of a spoon. If the chowder seems too thick, whisk in a splash of the reserved clam broth to reach your desired consistency. This is where the chowder comes together—creamy, rich, and perfectly balanced.
Combine and Season to Perfection
Return the cooked clams and crispy bacon to the pot, gently stirring to distribute them evenly. Season with the 1.5 teaspoons salt and 0.5 teaspoon black pepper, tasting as you go. Remember, the clams and bacon are already salty, so you might not need all the salt.
Let the chowder simmer for another 5 minutes to allow all the flavors to meld together. The aroma alone should tell you it's ready—warm, smoky, and briny with a hint of cheesy richness. Ladle into bowls and garnish with the chopped fresh parsley just before serving.
Pro Tips For Making Ivar'S Clam Chowder
- COOK CLAMS UNTIL THEY CURL: Fresh clams should open fully and curl their edges when done—anything less means they’re still raw. I used to pull them too soon, thinking they’d finish in the broth, but they won’t. Test one early, and if it’s still firm, give them another 2-3 minutes. Overcooked clams turn rubbery, and no one wants that.
- CRISP THE BACON FIRST: Don’t skip rendering the bacon fat—it’s the flavor base. Cook the thick slices low and slow until they’re golden and crisp, then lift them out to drain on paper towels. That fat left in the pot will caramelize the onions and celery, giving the chowder depth. Trust me, the difference is noticeable.
- CUT POTATOES EVENLY: Yukon Golds should be roughly the same size so they cook uniformly. I learned this after one batch where some were mushy and others still crunchy. Aim for 1-inch cubes—big enough to hold shape but small enough to soften quickly. Uneven pieces ruin the texture.
- SKIM THE SCUM: The moment you add the clams to the broth, a cloudy foam rises—skim it off immediately. It’s just impurities and makes the chowder look (and taste) off. Use a fine-mesh strainer or a spoon, and do it while the pot’s still on the stove. Your future self will thank you.
Perfect pairings for ivar's clam chowder
Crusty Bread Pairing
Serve this chowder with a warm, crusty sourdough loaf or a baguette—the chewy texture contrasts beautifully with the creamy broth. I like to toast the bread lightly and serve it on the side for dipping.
For extra indulgence, try a brioche roll or cornbread to soak up every last drop of that rich, briny goodness. 🥖
Light Salad Balance
A crisp arugula salad with lemon vinaigrette cuts through the heaviness of the chowder perfectly. Toss 4 cups baby arugula with 2 tbsp olive oil, 1 tbsp fresh lemon juice, and a pinch of flaky sea salt.
Add ¼ cup shaved fennel for a subtle anise note that complements the seafood. The peppery bite refreshes your palate between spoonfuls.
Smoky Beer Pairings
For beer lovers, a smoked porter or amber ale enhances the chowder’s depth. I recommend Deschutes Mirror Pond Smoked Porter—its caramel and smoke notes mirror the bacon and clams.
A Belgian witbier like Hoegaarden adds citrus brightness to balance the richness. Avoid hoppy IPAs, which can overpower the dish. 🍺
Creamy Wine Options
If you prefer wine, a Chardonnay with oaked notes (like Louis Martini Private Reserve) pairs beautifully with the creamy texture. For something lighter, a Sauvignon Blanc with citrus and herbal notes (such as Kim Crawford) cuts through the richness. Avoid bold reds—they’ll clash with the seafood’s brininess. 🍷
Spicy Kick Garnish
Add a dash of hot sauce or chopped jalapeños on top for guests who crave heat. I like Tabasco or Cholula for a subtle burn. For a smoky finish, sprinkle with crumbled chorizo or smoked paprika. These toppings let everyone customize their bowl to their taste. 🌶️
Sweet Contrast
Balance the savory flavors with a honey-drizzled apple slice or a sweet biscuit. The natural sweetness of Granny Smith apples or a buttermilk biscuit provides a delightful contrast to the chowder’s richness. Serve these on the side for a classic Southern touch. 🍏
Nutrition facts
Frequently asked questions
Can I substitute canned clams for fresh in this recipe?
Fresh clams give the authentic briny sweetness that makes this chowder special, but you can use canned clams in a pinch. Drain and rinse them well, then add them directly to the simmering broth. For best results, use 1 (14.5 oz) can of chopped clams and reduce the clam broth to 3 cups to maintain balance. The texture will be slightly different, but the flavor will still be rich and satisfying.
How do I know when the clams are fully cooked?
Clams are done when they've fully opened during the 5-7 minute steaming time. Discard any that remain closed or don't open—they're unsafe to eat. Pro tip: If you're unsure about freshness, test one by tapping it gently with a spoon. If it sounds hollow, it's likely cooked through. The broth should also turn cloudy and infused with their briny aroma when ready.
Can I make this chowder ahead of time?
This chowder tastes even better the next day. Store it in the fridge for up to 4 days, but hold off on adding the fresh parsley until serving to keep it vibrant. When reheating, warm it gently on the stove over low heat, stirring often to prevent curdling. If it thickens too much, whisk in a splash of milk or cream to restore creaminess. The flavors will deepen overnight!
Why did my chowder turn out too thick?
This usually happens when the cream and cheese combine without enough liquid. To fix it, whisk in 1-2 tablespoons of clam broth or milk at a time until you reach your desired consistency. For prevention, simmer the potatoes in 4.5 cups broth instead of 4, giving yourself a little buffer. The chowder should coat the back of a spoon but still be pourable.
What's the best way to serve this chowder?
Ladle it into warm bowls and garnish with crispy bacon bits and fresh parsley right before serving. For presentation, add a sprinkle of black pepper and consider serving with toasted sourdough or oyster crackers on the side. The contrast of warm bread with the creamy chowder makes every bite feel special. For extra flair, drizzle with a little hot sauce or smoked paprika for guests who like heat.