Servings: 10
Preparation Time: 20 minutes
Start to Finish Time: 1 hour
A Chowder Like No Other
There’s a magic that happens when you transform the leftovers of a feast into something new. The George Panetta One-Pot Clam Bake Chowder is not just a recipe—it’s an experience, one that captures the essence of summer gatherings and coastal flavors in every spoonful. Made from the leftovers of the legendary George Panetta lobster pot, this chowder is unlike any other fish chowder you’ll ever taste. It’s hearty, comforting, and full of surprises, adapting to whatever treasures remain from your clam bake.
A Recipe That Evolves
The beauty of this chowder lies in its ability to change with each pot. No two batches will ever be the same because no two clam bakes are ever identical. One day, your chowder might be rich with lobster and shrimp, and the next, it might lean heavily on clams and corn. This adaptability is what makes it so special—it’s a dish that tells the story of your feast.
No Leftovers? No Problem
While this chowder shines brightest when made with clam bake leftovers, it’s forgiving enough to accommodate substitutions. If there are no leftovers (which, let’s face it, happens often with such a delicious spread), simply gather a pound of cooked clams, lobster, shrimp, potatoes, corn, pearl onions, or mussels. The key is ensuring all substitutions are cooked so the chowder retains its rich, savory flavor without compromising texture.
The Secret to Its Creamy Goodness
The soul of this chowder is the lobster pot broth, infused with the flavors of the sea and the seasoning from your clam bake. Combined with a touch of dry white wine, milk, and heavy cream, it creates a velvety base that envelops each ingredient in pure indulgence. A little butter and cornstarch tie it all together, ensuring every spoonful has the perfect balance of creaminess and thickness.
Flavor Boosters That Make It Shine
Fresh herbs like thyme and parsley add brightness and an earthy depth, while cooked bacon lends a smoky richness. Don’t forget the humble onion and garlic, which build the savory foundation of the chowder. Season with salt and pepper to taste, and finish with a sprinkle of oyster crackers for a delightful crunch.
A Taste of the Shore
Each bite of this chowder is a trip back to the shore. It’s brimming with memories of lobster claws cracking, clams steaming, and the laughter of friends and family gathered around a one-pot clam bake. Whether you’re savoring it as a standalone meal or serving it alongside crusty bread and a crisp salad, this chowder is more than food—it’s tradition, nostalgia, and pure comfort.
Ingredients:
SALAD:
6 slices bacon, cooked and crumbled
1 large onion, chopped
2 cloves minced garlic
1/4 cup flour
4 cups lobster pot broth
1 cup dry white cooking wine
2 cans minced clams
1 pound leftover clams, lobster, shrimp, potatoes, corn, pearl onions, mussels from lobster pot, or 1 lb various combos of listed ingredients (see recipe: George Panetta One-Pot Clam Bake)
1 tbsp fresh thyme
1 pinch salt (or to taste)
1 pinch pepper (or to taste)
2 cup 2% milk
2 cup heavy cream
2 tbsp butter
2 tablespoons cornstarch
2 tsp fresh parsley, chopped
oyster crackers
Instructions:
In a large frying pan, cook bacon until crisp. Remove bacon from pan and drain on paper towel. Crumble when cool.
Reserve bacon grease in frying pan and add onion and garlic and cook for 3 minutes. Add flour and continue to cook for 3 minutes. Gradually add 2 cups of the lobster pot broth. Stir until thickened. About 5 minutes
Transfer contents of frying pan to a large soup pot. Add Lobster Pot broth and white wine and cook over medium for approximately 5 minutes.
Add all Lobster Pot leftovers (or substitution in ingredients).
Stir in thyme, salt and pepper. Reduce heat to low and gradually add butter, milk, then heavy cream, stirring frequently until chowder begins to thicken slightly.
If soup has not thickened, make a roux with 2 tablespoons of cornstarch and 1/4 cup of warm water. Stir into soup until thickened
Ladle into soup tureens and stir in crumbled bacon and parsley.
Serve with oyster crackers.
SUBSTITUTION: This recipe was made from the leftover contents of the “George Panetta One-Pot Clam Bake” recipe. If there are NO leftovers (which happens often), please sustitute any 1 pound combination of the listed ingredients (make sure that any substitions have been cooked)