Extreme Clam Chowder

Classic New England clam chowder is put over the top with a heaping handful of clam strips, bacon and fresh herbs.


  • 1 cup bacon, cut into ½” pieces 
  • 1-¼ cups diced onions 
  • 1 cup diced celery 
  • 1 tablespoon chopped garlic 
  • ¼ teaspoon dried thyme 
  • ¼ cup all-purpose flour 
  • 1 quart chicken broth 
  • 2 cups diced Yukon Gold potatoes 
  • ¼ cup heavy whipping cream
  • Salt and pepper to taste 
  • 1 package (10 ounces) Sea Best Breaded Clam Strips
  • 2 tablespoons chopped chives 


  1. In a large saucepan over medium-low heat, cook bacon until crispy.
  2. Using a slotted spoon, remove bacon to paper towels to drain.
  3. Add the onions, celery and garlic to drippings; cook for 8-10 minutes or until onions are tender.
  4. Add thyme; cook 1 minute longer.
  5. Sprinkle with flour; cook 1 minute more.
  6. Stir in broth; bring to a boil. Reduce heat; add potatoes and cook for 45 minutes.
  7. Add the cream, salt and pepper.
  8. Cook Sea Best Breaded Clam Strips in heated oil according to package directions until crispy and golden brown.
  9. Serve chowder topped with fried clam strips; garnish with chives.

Servings: 4

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