Gabbi's Clam Chowder Recipe from The Romance of Burrows Bay

Gabbi's Clam Chowder Recipe from The Romance of Burrows Bay

As some of you already know, Abigail and Lorri are creating a new cookbook for the Burrows Bay/A San Juan Islands Series.  The Kickstarter campaign was successful!! So, The Recipes of Burrows Bay will be available very soon. 

For now, we are giving your a sneak peek with Gabbi's Clam Chowder Recipe from The Romance of Burrows Bay…we hope you enjoy it!


  • 4 slices bacon, diced (optional)
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1/2 teaspoon dried thyme
  • 3 tablespoons all-purpose flour
  • 2 cups cream *
  • 1 cup chicken broth/stock
  • 2 cups of fresh chopped clams (the meat of the geoduck; the neck portion is added later if desired) or canned clams if fresh are not available
  • 2 cups clam juice or water (clam juice if you use canned clams)
  • 1 bay leaf
  • 2 russet potatoes, peeled and diced
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves


  1. Heat a large stockpot or Dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, reserving 1 tablespoon excess fat in the stockpot.
  2. Melt butter in the stockpot. Add garlic and onion, and cook, stirring frequently until onions have become translucent, about 2-3 minutes. Add chopped clam necks and cook in 1 tablespoon of butter on low heat until soft.
  3. Stir in thyme until fragrant, about 1 minute.
  4. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in 1 cup of cream, chicken broth/stock, clam juice or water and bay leaf; cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.
  5. Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes. **
  6. Stir in remaining cup of cream and clams until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more cream as needed until desired consistency is reached.
  7. Serve immediately, garnish with bacon and parsley, if desired.


*Half and half or skim milk can be used instead of the cream for a lower calorie version. To make your own half and use equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

*Cooking time may need to be adjusted depending on the thickness of the potatoes.

Now, who's ready for some chowder?

Image courtesy of Pixabay

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