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italian clam chowder recipe

Italian Clam Chowder

This Italian clam chowder features a bright, tomato-forward broth with tender potatoes, briny clams, and fresh herbs. Unlike New England-style chowders, this recipe uses a light broth, allowing the natural flavors of the clams and tomatoes to shine. Perfect for a coastal-inspired meal.
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Prep Time 35 minutes
Cook Time 1 hour
Total Time 1 hour 35 minutes
Servings: 6 people
Course: Main Course
Cuisine: Italian, Seafood
Calories: 300
Ingredients Method Notes

Ingredients
  

  • 2 cans 10 oz whole baby clams
  • 2 cans 6.5 oz chopped clams
  • 4 strips thick-cut bacon or 3-4 tbsp butter
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 3 cups Yukon Gold potatoes diced
  • 1/2 cup carrots diced
  • 1/2 cup celery diced
  • 1 cup bottled clam juice
  • 2 cups chicken broth
  • 1/2 cup diced Italian tomatoes
  • 1/2 tsp dried tarragon
  • 1/2 tsp dried rosemary optional, use sparingly
  • 1/2 tsp fresh parsley for garnish
  • 1 tbsp tomato paste
  • 1 tbsp flour
  • 1 pinch cayenne pepper optional
  • Salt and black pepper to taste
  • Lemon wedges for serving

Method
 

Render Bacon and Soften Aromatics:
  1. Heat a pot over medium heat. Cook the bacon for 7–10 minutes until crispy and browned. If using butter, melt it in the pot.
  2. Add diced onion and minced garlic. Cook for 5–7 minutes until the onion becomes translucent and soft.
Build Color:
  1. Stir in the tomato paste and cook for 2 minutes until it darkens, releasing rich flavors.
  2. Sprinkle in the flour and stir, cooking for 2–3 minutes to create a smooth, velvety base.
Deglaze and Simmer Vegetables:
  1. Pour in the reserved clam liquid, followed by the bottled clam juice and chicken broth. Scrape up any browned bits from the bottom of the pot.
  2. Add diced carrots, celery, a pinch of cayenne pepper, and black pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes until vegetables soften.
Add Potatoes and Clams:
  1. Add diced Yukon Gold potatoes and cook for 20 minutes until tender but still intact.
  2. Gently fold in the clams and cook for 3–5 minutes until warmed through (don’t overcook to prevent rubbery clams).
Finishing Touches:
  1. Stir in diced tomatoes, tarragon, and parsley just before serving.
  2. Serve with lemon wedges to brighten the flavors.

Notes

  • Use Yukon Gold potatoes for the best texture, but russet potatoes can also work with extra care to avoid breakage.
  • Make sure to reserve the clam liquid as it adds vital ocean-like depth to the chowder.
  • The clams should be added near the end to avoid overcooking.
  • For added richness, you can stir in a small splash of cream or white wine, but it's not necessary for a delicious result.
  • Store leftovers in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the clams.