Clam and Oyster Chowder


Recipe Intro From bostonfoodbae

This recipe is sponsored by Maine Seafood but all opinions are my own.

From local crustaceans, like the famous sweet Maine lobster, Jonah and rock crab, to the wide-selection of Maine oysters, to the dive and boat-caught scallops, mussels and clams – Maine has something for every seafood lover. I’ve featured both Maine clams and oysters in this recipe. Maine oysters are sweet, crisp and buttery. Their flavors have subtle differences depending on where and how they’re grown – some are more savory and rich, others are brighter and mineral-forward.

To learn more about Maine Seafood or find a retailer near you, visit

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  • Recipe Card
Prep time 30mins
Cook time 30mins
Serves or Makes: 4

Recipe Card


  • 2 pounds Maine Clams, washed
  • 8 Maine Oysters, shucked
  • 3 pieces thick cut bacon, diced
  • 1 tablespoon butter
  • 2 small onions, diced
  • 1/2 carrot, diced
  • 1 tablespoon all purpose flour
  • 1 1/2 Yukon Gold potatoes, diced
  • 1 cup heavy cream
  • Cayenne pepper, to taste
  • Kosher salt and pepper, to taste
  • 2 tablespoons chopped parsley


  • Step 1

    Add one to two inches of water to a large pot and add clams. Steam Maine clams until shells are open, 5-7 minutes. Remove Maine clams. Pour the cooking liquid through a fine mesh sieve, placed under a large heat proof bowl. Reserve 3 cups of liquid to use as clam juice and set aside. Avoid sand at the bottom.

  • Step 2

    Chop clam and oyster meat into small pieces and set aside.

  • Step 3

    Heat a Dutch oven or stock pot over medium heat. Add bacon. Cook until crispy, 3-5 minutes. Remove bacon and set aside.

  • Step 4

    Add butter, onions, and carrots, and flour. Cook for 2-3 minutes.

  • Step 5

    Add potatoes. Cook and stir for 2 minutes. Add clam juice. Bring to a boil. Reduce heat and let simmer until potatoes are tender, about 10 minutes.

  • Step 6

    Then add the clams, oysters, and heavy cream and stir to combine. Cook for 2-3 minutes, then add cayenne pepper, salt and pepper to taste.

  • Step 7

    Remove from the heat, ladle into bowls and garnish with parsley.