Creamy Clam Chowder Recipe

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people


  • 6 slices bacon
  • 2 onions diced
  • 1 can St. Jean's Clam Nectar
  • 3 carrots diced
  • 4 stalks celery diced
  • 3-4 potatoes diced
  • 2 cans St. Jean's Whole Butter Clams chopped
  • 2 tbsp St. Jean's Seafood Chowder Spice
  • 1/4 lb butter
  • 1/4 cup flour
  • 250 grams Cream Cheese
  • 4 cups cream


  1. Sautè bacon and onions in a large pot. Add potatoes, carrots and celery. Cook until nearly soft.
  2. Add St. Jean’s Clam Nectar. Cover and cook until vegetables are soft. Add St. Jean’s Seafood Chowder Spice and the two cans of chopped clams.
  3. Make roux by melting butter in a pot and mixing in flour. Cook 2-3 minutes. Add cream and cream cheese. Simmer until mixture thickens. Add cream mixture to vegetable mixture. Adjust seasonings to taste and enjoy!