Bringing Extraordinary Home: Red Clam Chowder

Chef Tony Egger shares a delicious chowder recipe prepared with apple smoked bacon, baby gold potatoes, cherry tomatoes and Italian parsley to enjoy and help bring extraordinary home.

Serves 2


For the Clam Chowder

  • 4 slices apple smoked bacon, small diced
  • 10 baby gold potatoes, leave peel on, cut in half
  • 1 medium onion, small diced
  • 1 clove garlic, finely chopped
  • 3 stalks celery, medium diced
  • 1 medium carrot, medium diced
  • 10 cherry tomatoes, cut in half
  • 2 bay leaves
  • 2 sprigs of fresh thyme, leaves coarsely chopped / or a pinch of dried thyme
  • 1 small can San Marzano tomatoes, roughly chopped, and juice
  • 1 small can shelled clams / or small package frozen shelled clams, thawed / and juice
  • 1 cup / 240 ml bottled clam juice
  • 1 cup / 240 ml water
  • Kosher salt
  • freshly ground pepper

For Garnish

  • 2 tablespoons Italian parsley, chopped
  • 2 tablespoons extra virgin olive oil


Step 1 – Make the Chowder

  • Heat a large pot/Dutch oven over medium-high heat
  • Add the bacon and cook / render stirring occasionally, until the bacon is nicely crisp, about 3 minutes
  • Add the celery, onion, carrot, garlic, bay leaves, and thyme, and cook, stirring occasionally, for about 3 minutes
  • Add the canned tomatoes and potatoes and cook 2 minutes
  • Add the bottled clam juice, the clams and their juices, 1 cup water; cover and bring to a boil
  • Reduce the heat to medium and simmer, covered, until the potatoes are tender, 15-20 minutes
  • Add the cherry tomatoes and simmer for 2 more minutes
  • Season with salt and pepper to taste and prepare to serve

Step 2 – To Garnish and Serve the Chowder

  • Spoon the clam chowder into serving bowls
  • Drizzle with olive oil, sprinkle with chopped fresh parsley and a few rounds of fresh black pepper
  • Serve with toasted country bread on the side


Happy “Stay Home” Cooking! with Chef Anton “Tony” Egger