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Fisherman’s Red Clam Chowder

  • Prep Time: 15 minutes
  • Cooking Time: 45 minutes
  • Serves 6–8
Fisherman’s Red Clam Chowder


  • 4 slices bacon, cut into ½-inch pieces
  • 2 tablespoons bacon grease
  • 1 ½ cups (1 large) chopped yellow onion
  • 2 tablespoons all-purpose flour
  • 3 (8-ounce) bottles clam juice
  • 2 cups baby potatoes, cut into 1-inch pieces
  • 1 bay leaf
  • ½ teaspoon dried thyme leaves
  • ⅛ teaspoon cayenne pepper
  • 2 tablespoons ketchup
  • 1 (10-ounce) can baby clams, drained
  • 1 cup half and half
  • 1 cup Backyard Farms Tomatoes on the Vine, seeded, chopped
  • ⅓ cup bacon pieces


Place bacon in Dutch oven.  Cook over medium high heat, stirring frequently, until bacon is crisp (8 to 10 minutes).  Remove bacon and bacon grease; set aside. 

In same Dutch oven, place 2 tablespoons reserved bacon grease.  Add onions; cook over medium heat, stirring frequently, until onions are softened (5 to 6 minutes).

Add flour; continue cooking, stirring constantly, until flour is bubbly and slightly brown (1 to 2 minutes).

Add clam juice, potatoes, bay leaf, thyme leaves, cayenne pepper, and ketchup.  Increase heat to high; continue cooking, stirring occasionally, until chowder comes to a boil (4 to 5 minutes).

Reduce heat to medium low and cover; continue cooking, stirring occasionally, until potatoes are softened (18 to 20 minutes).

Stir in clams, half and half, tomatoes, and bacon pieces.  Continue cooking until heated through (4 to 5 minutes).

Refrigerate leftovers.