Earls Inspired Clam Chowder

This creamy chowder, inspired by the version at Earls, is hearty, rich, and deeply comforting — the kind of bowl that feels like home on a chilly Canadian day. Made with chicken stock, potatoes, smoky bacon, and cream, it’s a versatile dish that works with or without clams. Whether served on the coast or far inland, it has become a Canadian favourite for its warmth and flavour.

Prep Time: 15 minutes

Total Time: 45 minutes

Serves: 6–8 as a starter, 4 as a main

Ingredients

• 115 g bacon, roughly chopped

• 1¼ cups chopped tomatoes

• 1 cup chopped celery

• 1 cup chopped carrots

• ¾ cup chopped onion

• 1½ tsp black pepper

• 1½ tsp thyme

• ½ tsp tarragon

• 1 bay leaf

• ¼ cup butter

• ½ cup all-purpose flour (for roux)

• 4 cups chicken stock

• 1½ cups low-fat milk

• 1½ cups heavy cream

• ½ lb potatoes, chopped (unpeeled)

• Optional: ~45 oz clams (canned or frozen, with juice) — add clams and their juice if using

Method

• In a large pot, cook bacon until nearly crispy.

• Add tomatoes, celery, carrots, onion, black pepper, thyme, tarragon, and bay leaf. Cook until vegetables soften (about 8 minutes).

• In a separate pan, melt butter and whisk in flour to form a light blonde roux (about 3 minutes).

• Gradually whisk in chicken stock, milk, and cream until smooth and lump-free.

• Add potatoes and simmer until tender (about 25 minutes).

• If using clams, stir in clams and their juice during the last 5 minutes of cooking.

• Remove bay leaf and serve hot with bread or crackers.

Variations

• Seafood-Free Chowder – Leave out clams and simply stick with the chicken stock base.

• West Coast Twist – Swap clams for salmon, cod, or smoked trout.

• Vegetarian Option – Omit bacon, use veggie stock, and add corn, leeks, or mushrooms for depth.