Ivars Clam Chowder Recipe (SO Good!) (2024)

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Ivars Clam Chowder Recipe (SO Good!) (1)

Ivar’s Clam Chowder Recipe (SO Good!)

If you love Ivars Clam Chowder, and want to try making it at home, we have the official Ivar’s Clam Chowder recipe, and it was easier to make then I anticipated. And it tasted as good as the stuff you get in the restaurant! My husband is a huge fan of the thick and creamy Ivars Clam Chowder, so we recently tried our hands at this Ivars Clam Chowder Recipe.We loved it, and it will be a go to recipe for chowder moving forward!

Ivars Clam Chowder Recipe (SO Good!) (2)

Here is the Ivars Clam Chowder Recipe (slightly adapted) as shown in Ivar’s Seafood Cookbook!

Ingredients
3 thick strips bacon, coarsely chopped
½ cup finely chopped onion (¼-inch dice)
½ cup finely chopped celery (¼-inch dice)
½ cup finely chopped potatoes (¼-inch dice)
1 (6½-ounce) can minced clams, drained, clams and juice reserved
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups half-and-half, warmed
½ teaspoon kosher salt
¼ teaspoon white pepper
2 tablespoons finely chopped fresh flat-leaf parsley

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1.Cook the bacon until browned in a medium saucepan over medium-high heat, until cooked, but not crispy.

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2. Drain the juice from the clams into a separate bowl, and set the clams aside (you will need the clam juice for the next step).

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3. In the same pot that you browned your bacon, stir in the onion, celery, and potato, and add the reserved juice from the clams.

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Add just enough water to cover the vegetables (as shown in picture above), set the pan over high heat, and bring just to a boil. Reduce the heat to med low, cover, and simmer for about 20 minutes, until the vegetables are fork-tender.

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4. Next, melt the butter in a large saucepanand addthe flour and cook, stirring constantly for 2 minutes.

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5. Whisk in thewarm half-and-half, and continue whisking and cooking for about 5 minutes over medium low heat until the flour is cooked, and mixture is thickening and smooth (note – you can substitute milk here, but will lose some of the richness of this recipe).

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6. Once you have the half and half base downadd all of the cooked vegetables ANDtheir cooking liquids to the base.

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7. Add the clams you set aside.

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8. Lastly, season with salt, and pepper and parsley.

We love to serve it with some great sourdough bread, but its perfect on its own too! Its also great refrigerated and reheated for a couple of days after making, or freeze in single serve sides for easy lunches!

And, if you want the 100% authentic Ivars Clam Chowder recipe, then check out theIvar’s Seafood Cookbook.

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Printable Recipe for Ivar’s Clam Chowder:

Here’s a printable version of the Ivar’s Clam Chowder recipe for you to print off to put in your recipe binder or notebook.

Print

Ivars Clam Chowder Recipe (SO Good!) (13)

Ivars Clam Chowder Recipe (SO Good!)

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  • Author: Alex
Print Recipe

Description

Warm yourself up with this deliciously creamy Ivar’s Clam Chowder!

Ingredients

Scale

3 thick strips bacon, coarsely chopped
½ cup finely chopped onion (¼-inch dice)
½ cup finely chopped celery (¼-inch dice)
½ cup finely chopped potatoes (¼-inch dice)
1 (6½-ounce) can minced clams, drained, clams and juice reserved
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups half-and-half, warmed
½ teaspoon kosher salt
¼ teaspoon white pepper
2 tablespoons finely chopped fresh flat-leaf parsley

Instructions

Cook the bacon until browned in a medium saucepan over medium-high heat, until cooked, but not crispy. Drain the juice from the clams into a separate bowl, and set the clams aside (you will need the clam juice for the next step). In the same pot that you browned your bacon, stir in the onion, celery, and potato, and add the reserved juice from the clams. Add just enough water to cover the vegetables (as shown in picture above), set the pan over high heat, and bring just to a boil. Reduce the heat to med low, cover, and simmer for about 20 minutes, until the vegetables are fork-tender. Next, melt the butter in a large saucepanand addthe flour and cook, stirring constantly for 2 minutes. Whisk in thewarm half-and-half, and continue whisking and cooking for about 5 minutes over medium low heat until the flour is cooked, and mixture is thickening and smooth (note – you can substitute milk here, but will lose some of the richness of this recipe). Once you have the half and half base downadd all of the cooked vegetables ANDtheir cooking liquids to the base. Add the clams you set aside. Lastly, season with salt, and pepper and parsley.

Recipe Card powered byIvars Clam Chowder Recipe (SO Good!) (14)

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  • Pho Recipe – Easy Version of Beef Pho!
Ivars Clam Chowder Recipe (SO Good!) (2024)

FAQs

What is the most popular clam chowder? ›

New England Clam Chowder is the most famous and most popular clam chowder. It's been around for centuries, so it's possible its longevity has contributed to its popularity.

Is there bacon in Ivars clam chowder? ›

This clam chowder is made with the care and dedication to quality that has been an Ivar's tradition since 1938. Our exclusive recipe is made with tender and succulent clams with a smokey hint of bacon.

How long is Ivar's clam chowder good for? ›

Refrigerated Shelf Life: 30 days in the original bag; 2-3 days once the bag has been opened.

Where is Ivar's clam chowder sold? ›

Heat up and eat up at home when the craving for Ivar's chowders and soups calls, conveniently available at Costco, grocery stores and online. Ivar's Clam Chowder is also available at our Seafood Bars in 64oz.

Can I freeze Ivar's clam chowder from Costco? ›

Product Details

Can be boiled in pouch for no-mess preparation. Ready to heat and serve. Keep frozen.

What state makes the best clam chowder? ›

Maine and Massachusetts may be the two states most associated with the cream-based clam chowder. In fact, it is known as one of Maine's most iconic dishes and is considered a classic in Boston's historic neighborhoods.

Can you eat clam chowder everyday? ›

Although clam chowder is not a low-calorie food, it does provide you with some essential nutrients, and you can still include it – in moderation – in a healthy meal plan. But overindulging in clam chowder, especially New England clam chowder, can cause you exceed your daily calorie allotment and gain weight.

What are the 3 types of clam chowder? ›

Many regional variations exist, but the three most prevalent are New England or "white" clam chowder, which includes milk or cream, Manhattan or "red" clam chowder, which includes tomatoes, and Rhode Island or "clear" clam chowder, which omits both.

Can Jews eat clam chowder? ›

Salmon, tuna and other fish with scales and fins are fine. But that Maine lobster roll isn't kosher. Neither is that charred octopus, sushi-grade freshwater eel, clam chowder, Dungeness crab, oysters on the half shell nor catfish, which don't have scales.

What kind of fish does Ivars use? ›

We use only wild Alaskan deep water halibut, salmon and Pacific True Cod caught straight from local, Northwest vessels. We hand-cut and bread our fish daily and are proud to abide by the original recipes Ivar Haglund established in 1938.

Who makes Costco clam chowder? ›

Christine Blank. Ivar's Soup and Sauce Company is recalling nearly 15,000 sleeves of clam chowder sold at Costco because it may contain pieces of plastic.

Is Ivars fish healthy? ›

The seafood we serve is high in protein, rich in antioxidants and Omega 3 fatty acids. We proudly serve wild Alaskan Salmon, deep-water Alaskan Halibut and Pacific True Cod. Our fish are sourced directly from the waters where they thrive, making their flavor robust and nutritionally pristine.

Can you overcook clam chowder? ›

Add the clams at the end and be sure you just bring to a boil then remove the soup from the heat. Overcooking the clams will make them chewy and rubbery.

Does Ivar's clam chowder have dairy? ›

Is it Dairy Free? No. This product is not dairy free as it lists 7 ingredients that contain dairy.

What ingredient does chowder always have? ›

Customarily, chowder included onion, potatoes, and cream. Nowadays, not all chowders adhere to these guidelines. New England Clam Chowder is sometimes made with milk, whereas Manhattan Clam Chowder doesn't have any milk or cream but has a tomato base instead.

What does a true chowder contain? ›

Firstly, What Exactly Is Chowder?
  • Seafood – The core ingredient (clam, lobster, fish).
  • Seasoning – Typically happens through whole ingredients, like diced onions, celery, bacon, and herbs.
  • Liquid – Milk or cream is essential to the recipe, though many variations also include the use of vegetable stock to thin the stew.

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