This chowder was a perfect bowl of summer and comes together in about 30 minutes! Largely influenced by Eventide's cookbook,  I slimmed down the recipe to make just 2 servings, introduced SKORDO Lemon Herb Fish Seasoning to it, I used Oceans Balance Dried Kombu in place of a full piece. Without any heavy roux, this is a lighter chowder that's completely gluten-free!

Makes 2 servings


clam chowder


  1. Clean your clams. Rinse and scrub exterior, then submerge in very salty water and allow to purge for 30 minutes. 
  2. Slice bacon into strips, and cook until crisp. Drain on paper towel and set aside.
  3. In a medium pot with a tight fitting lid, add your whole clams, water, kombu then bring to boil. Cover and cook 5 minutes. Pick out clams and shock in cold water. strain then reserve juice. 
  4.  In the same pot, melt butter then add onion and potatoes. Saute for 3-5 minutes or until onions are translucent.
  5. Add clam juice, heavy cream and seasonings, and remaining Kombu. Simmer 10 minutes, add clams (both steamed + canned!) back to pot and cook for another 2 minutes.
  6. Portion chowder into dishes and top with bacon + chives. 


May 20, 2022


Suzan said:

Shannon, THANKS for the clarifications. Welcome to the “no-roux” chowder club ! Over the years I’ve made many chowders AND creamy-like vegetable based soups, without roux. I find they generally taste “fresher”. Also, I’ve noticed that quite a number of people don’t know how to cook off the roux properly, so their end result is too thick, burnt tasting or (the worst) raw flour tasting. I don’t know why people struggle with this, but in any event – let’s just teach them how to make tasty chowders & “creamy” soups with NO FLOUR. LOL.

Shannon Mahoney said:

Hi Suzan! I LOVE how much you LOVE the recipes. You make great points! I did indeed drain the canned clams but reserved the broth from steaming the fresh clams (steamers!). The no roux chowder was a first for me, and it feels so much fresher than a creamy one on these hot days. Appreciate you asking! If you happen to share a photo of yours to Instagram, I encourage you to use #SKORDOFlavors so we can admire it along with you :)

Suzan said:

This looks delicious ! It’s similar to a version I make (that is, no roux) but has a couple twists that I will definitely try ! Meantime, the recipe doesn’t exactly specify whether/not you DRAIN the canned clams. If so, how much “clam juice” would be introduced from a mere half dozen or so “live clams”? Hard shell (quahog) or soft shell (aka steamers) is also not specified. I realize we ALL like to tinker with our recipes, but if I wanted to replicate yours, it would be good to know a few additional specifics. Keep it up – I LOVE your recipes.

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