Best Creamy Clam Chowder Recipe with Pismo Clams

DINO’s CLAM CHOWDER RECIPE:
Taste the ocean in this version of my clam chowder soup. Made with local Pismo clams you will have a second bowl of this clam filled soup. This recipe is a fusion of different recipes. Making it original and unique. A flavor symphony of clams, bacon, potato, celery, cream, parsley and spices is what makes this clam chowder recipe so special.
With fortune of having Pismo Beach Ca only 30 minutes away and ability to harvest this treasure of the sea makes it even more delicious and us more grateful.
Pismo clams can be harvested at low tide with a manure fork. Its fun and a physical activity. Harvested calms must be at least 4.5 inches in width to be legal.
In this recipe I used ten clams which incidentally is the daily limit per person. It seemed to be perfect amount of clams for two adult servings.
Other ingredients such as bacon, celery and potato add to consistency and flavor of this delicious clam chowder soup.
I’ve seen clam chowder recipes with canned clams and that’s fine if you don’t have access to fresh clams. But if you do then definitely consider using fresh clams. It’s worth the cost and effort.
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Recipe and ingredients below;
Dino’s Clam Chowder:
For two people (2 servings)
1/2 cup of half and half
1/2 cup of water
10 oz of diced clams (about 7-8 Pismo clams) with the juice
2 medium to small size Russet potato diced in small cubes 1/2”x1/2” or smaller
3-4 garlic pieces diced
3/4 of a yellow onion diced
1/2-1 cup of chicken broth (I make my own home made chicken broth)
6 strips of bacon (smoked thick cut preferred)
3 tablespoon of flour
Salt pepper to taste ( I use sea salt)
2 tablespoon of butter
1 stick of celery diced
You can adjust some of these ingredients to your taste.
Cooking instructions:
1. Cook bacon strips in the pot that you are going to make your soup. Put them aside. Drain most of the bacon fat leave about two table spoon.
2. Add butter, onion, celery and diced potato into the pot and lightly sear. Towards the end add garlic and sear another minute or two.
3. Add flour, salt and pepper and stir continuously for a few minutes to incorporate the flour.
4. Add chicken broth little bit at a time and deglaze bottom of pot and bring to boil.
5. Add water and stir bring to boil.
6. Add clams and clam juice and stir bring to boil.
7. Slowly add half and half and reduce heat to low or simmer. Continue stirring and cooking until you get to desired thickness consistency and potatoes are cooked.
8. Let it sit to cool down for 5-10 minutes
9. Garnish with chopped up bacon and parsley and serve.
If your soup is thick thin it out with some more half and half, chicken broth or water. If it’s thin then cook it a bit longer.
Bon Appetit.