Real Texas Clam Chowder

by david on January 13, 2013

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I’m using East Coast Countneck Clams and the Jalapeño’s makes this recipe a Real Texas Recipe!  Please enjoy my recipe for Real Texas Clam Chowder, it’s delicious!

 Real Texas Clam Chowder


5 lbs East Coast Countneck Clams (Cherrystone or Steamer Clams)
3 slices Pepper Bacon, diced
3 Tablespoons + 1 stick Butter divided
1 Texas Sweet Onion, halved and thinly sliced
2 medium Potatoes, diced into small cubes
Sea Salt and fresh ground Pepper to taste
2 Bay Leaves
3 Garlic Cloves, minced
1 teaspoon fresh Thyme
1/4 cup Celery, minced
1/4 cup Jalapeños, minced
2 cups Whole Milk
2 cups Heavy Cream
1 (8 oz) bottle Clam Juice
1/2 cup Flour
1 cup White Wine (dry)
1/4 cup chopped fresh Parsley


Pick over clams, discarding any with cracked shells or that feel heavy, (they could be full of mud and sand). Rinse under cold water to get rid of grit. If clams are very gritty, set them in a bowl with brine solution and refrigerate for 2 to 3 hours.

Drain clams and place in a heavy cast iron dutchoven. Add about 1/2″ water and heat over medium heat. Cook, covered, stirring frequently with a wooden spoon until all clams have opened. As they open, remove them from the dutchoven and set aside. (discard any unopened clams after cooking for 15 minutes). Strain the Clam liquid using several layers of cheesecloth and set aside. Remove Clams from shells, chopped finely and set aside.

Using a cleaned cast iron dutchoven, add 3 tablespoons butter and bacon. Cook slowly over medium-low heat until crisp, just a little brown on the edges. Use a slotted spoon to remove bacon and set aside.

Add onions, celery, jalapeños, and garlic to the dutchoven in the remaining bacon fat. Cook over medium heat stirring frequently, until soft and onions are transparent. Add the remaining stick of butter and flour to make a roux. (It will be a thick paste) Add white wine, stirring constantly and reduce by 1/3. Stir in potatoes and continue cooking until potatoes begin to soften. Measure 2 cups of the strained clam water adding clam juice to make the 2 cups. (If there is more than 2 cups of strained clam water, then only use 1 1/2 cups of the strained clam water and the remaining 1/2 cup of clam juice.) Pour this over the potatoes and vegetables. Add black pepper, thyme and bay leaves.

Simmer gently, partially covered, until potatoes are tender, approximately 30 minutes. Remove the bay leaves. Add the milk, cream and simmer again. Stir in the clams. Taste and add salt if necessary. Bring to just a simmering boil and cook 10 minutes and remove from heat. Garnish with parsley, cooked bacon and serve.

Note: For a richer flavor you can add another stick of butter before serving….what the heck, you’ve already blown your diet!


{ 3 comments… read them below or add one }

becca givens January 15, 2013 at 1:24 am

Sounds yummy, Ramona … must try!! I love clam chowder!! 😀


Jen January 20, 2014 at 3:45 pm

Tomorrow is National New England Clam Chowder Day! I think I’ll try this Texas version to celebrate!


Nancy January 10, 2018 at 7:23 pm

I am working on my second book. It takes place in an imaginary town in Northeast Texas. With your permission, I would like to refer to this recipe in the story line and give you proper recognition. All I know is that it is shown by “David.” Any more information regarding this recipe will be greatly appreciated.

Thank you in advance!


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