Ivar’s Clam Chowder Recipe: Pacific Northwest Creamy Tradition

This Pacific Northwest classic delivers the creamy comfort you expect from a traditional clam chowder with a distinctly regional touch.

I’ve refined this version to capture Ivar’s signature balance of tender clams, hearty potatoes, and a rich, velvety broth that warms you from the first spoonful.

Ingredients for Ivar’s Clam Chowder

Fresh clams, hearty potatoes, and creamy richness come together for Pacific Northwest comfort in a bowl.

The clams are non-negotiable here. Ivar’s uses fresh littlenecks—look for them at local seafood markets or well-stocked grocery stores like Whole Foods. If you’re lucky enough to be in the PNW, hit up a fisherman’s co-op for the freshest catch. Scrub them well (don’t skip this) and check for any broken shells. The bacon adds that smoky depth—thick-cut renders better than thin.

No fresh clams? Canned clams in juice work in a pinch (drain but reserve the liquid). Swap the bacon for smoked turkey if you’re avoiding pork. Yukon Golds are ideal for their buttery texture, but red potatoes hold up well too. Heavy cream is key for that velvety finish, but half-and-half lightens it slightly (texture won’t be as rich). Always taste before adding extra salt—clam juice is briny.

This chowder thickens as it sits. Reheat gently on the stove with a splash of milk if needed. Keeps well for 3-4 days in the fridge, but the clams can toughen—best eaten fresh. Freezes for up to 1 month (thaw in the fridge overnight). Stir in fresh thyme leaves just before serving for a bright finish.

Step-by-Step Instructions for Creamy Clam Chowder

This Pacific Northwest classic comes together with rich layers of flavor and a velvety texture.

Step 1: Render the Bacon and Build the Base

In a large Dutch oven over medium heat, cook the 0.5 lb Bacon until crispy and the fat has rendered, about 8-10 minutes. I stir occasionally to ensure even browning and prevent sticking. The bacon should be deep golden brown with a crisp texture.

Remove the bacon with a slotted spoon, leaving the rendered fat in the pot. To this fat, add the 1 whole Yellow Onion, 2 whole Celery Stalks, and 3 cloves Garlic Cloves. Sauté for 5-6 minutes until the vegetables soften and turn translucent. This aromatic base is crucial for depth of flavor.

Step 2: Create the Roux and Add Potatoes

Stir in the 0.25 cup Unsalted Butter until melted, then sprinkle in the 0.25 cup All-Purpose Flour. Cook for 2-3 minutes, stirring constantly, to form a light golden roux. This thickens the chowder and prevents lumps.

Next, add the 1.5 lb Yukon Gold Potatoes, 3 whole Fresh Thyme Sprigs, and 1 whole Bay Leaf. Stir to coat the potatoes in the roux. The potatoes will absorb the flavors as they cook, so this step ensures every bite is infused with the chowder’s signature taste.

Step 3: Add Liquids and Simmer

Slowly pour in the 2 cups Clam Juice, 2 cups Heavy Cream, and 1 cup Whole Milk, stirring continuously to blend the roux into the liquids. Bring to a gentle simmer over medium heat.

Cook for 15-20 minutes or until the potatoes are tender and can be easily pierced with a fork. The liquid should thicken slightly, coating the back of a spoon. If the mixture seems too thick, adjust with a splash of milk, but remember the clams will release additional liquid.

Step 4: Cook the Clams and Finish

Add the 2 lb Fresh Littleneck Clams to the pot, discarding any that are open and do not close when tapped. Cover and cook for 5-7 minutes until all the clams have opened. I check frequently and remove clams as they open to prevent overcooking.

Once all the clams are open, stir in the reserved bacon and season with 1 tsp Kosher Salt and 0.5 tsp Freshly Ground Black Pepper. Taste and adjust seasoning as needed. Let the chowder sit for 5 minutes off the heat to allow the flavors to meld. Discard any clams that did not open, as well as the thyme stems and bay leaf before serving.

Dietary Considerations for This Recipe

Gluten-Free Option

Swap the 0.25 cup All-Purpose Flour for an equal amount of gluten-free 1:1 baking flour. I recommend King Arthur or Bob’s Red Mill blends. The roux will thicken just as effectively without altering the flavor. 💡

Dairy-Free Adaptation

Use full-fat coconut milk in place of the 2 cups Heavy Cream and 1 cup Whole Milk. The coconut adds a subtle sweetness that pairs well with the clams. Replace butter with olive oil for sautéing.

Lower-Fat Version

Reduce the cream to 1 cup and increase milk to 2 cups for a lighter texture. Use turkey bacon instead of pork, and trim visible fat before cooking. The flavor remains rich but with fewer calories.

Pescatarian-Friendly

This dish naturally fits a pescatarian diet, but ensure your clam juice is free of additives like anchovy. I prefer Bar Harbor or Snow’s brands for pure, clean flavor. The bacon can be omitted entirely if desired.

Shellfish Allergy Note

Unfortunately, this recipe isn’t suitable for those with shellfish allergies. Even trace amounts in clam juice can trigger reactions. For a similar creamy soup, try a potato-leek version with vegetable broth instead. ❄️

Low-Carb Adjustments

Replace Yukon Gold Potatoes with 1 lb cauliflower florets cut into small pieces. They’ll soften similarly but with far fewer carbs. Reduce the flour to 2 tbsp or use xanthan gum for thickening.

Frequently Asked Questions