The first Clam Chowder recipe I learned was difficult to memorize and tedious to make, plus it had me using 4 different pots. My “quick” version is slightly easier and uses only two pots, one if you’re not particular. The sour cream is a much better addition I find than heavy cream, giving you a slight sour flavor that goes well with the clams. Shrimp or fish would easily replace the clams if they are unavailable.

Ingredients (serves 4)

1 kg clams
2 cloves garlic minced
1 cup white wine
4 strips bacon, chopped
40g flour
1 L fish stock
2 sprigs fresh thyme
1 bay leaf
1 cup potatoes, cubed
1 cup carrots, cubed
1/2 cup red pepper, cubed
Sour cream to taste
Salt and pepper to taste
4 tablespoons olive oil
Chopped parsley


  1. In a pot, saute garlic and clams in 2 tablespoons of olive oil for one minute. Pour in white wine and let clams steam until they open.
  2. Remove meat from clams and save the liquid.
  3. In a new pot, saute the bacon in the remaining olive oil until fragrant but not crispy. Add in flour, herbs and cook until a paste is formed.
  4. Pour in cooking liquid from clams and fish stock and stir well to break up any lumps.
  5. Simmer for 30 minutes.
  6. Add in the vegetable cubes and simmer until cooked. Season with salt and pepper.
  7. Serve the soup with clam meat and sour cream as garnish. Top with chopped parsley as