Clam Chowder

By Jessica Campbell, MS, FNTP

I love clam chowder and crave it come the first autumn wind. I used to live on the same block as the Gulf Coast Grill in San Diego where they served their chowder with bacon and a spicy kick. 

My mind was blown when I realized chowder didn’t have to resemble Elmer’s Glue. It can be an improvisation highlighting your favorite flavors.

This recipe is also a great immune booster! This month our immune systems have been heavy on my mind. Did you know that we can do a lot to strengthen our immune systems and prepare our bodies for all the potential sickness that we may encounter this winter? I'm sharing some insights on this topic in a free conversation next Tuesday, October 5th. I would love it if you could join us! You can register here!


  • 6 cups of bone broth, fish broth, or fresh filtered water
  • 4 small yukon gold potatoes or turnips if you don’t eat potatoes
  • 3-4 ribs celery depending on size of each rib
  • 1 leek, small onion any color, or 2 large shallots
  • 1 Tbsp butter or ghee
  • 1 pint of the best tasting cream you can buy
  • 2 small cans of chopped clams (about 6 oz each)
  • *optional 2 slices of bacon for flavor
  • 1-2 teaspoons of sea salt and fresh pepper
  • Frest parsley

serves 6


  1. Melt butter or ghee in a large stockpot and fry the bacon cut into small slices slowly
  2. Add chopped onion or leek and chopped celery for about 5 minutes
  3. When soft add potatoes, clams, and broth or water
  4. Bring to a slow simmer, (not a full boil) and leave for 30 minutes
  5. Turn off heat, season with salt and pepper and add cream slowly so it doesn’t curdle
  6. We like to top ours with chopped parsley which aids in digestion

*** This will not be thick like the pasty chowder in restaurants, but brothy and delicious!


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