THE RECIPE JOURNAL · Main Course
Creamy Clam Chowder Prepared in Cast Iron
This comforting chowder is rich, creamy, and packed with tender clams, making it the perfect cozy meal for any day. Cooking it in a cast iron skillet adds a lovely depth of flavor you’re sure to love.
FROM THE KITCHEN • Creamy Clam Chowder Prepared in Cast Iron
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Rich Egg Curry
Something delicious to watch next.
01
Step 1
Start by heating the bacon grease in your cast iron Dutch oven over medium heat. Toss in the potatoes, carrots, onion, and garlic, and cook, stirring occasionally, until the onion softens—this usually takes about 5 to 10 minutes. Sprinkle in the flour, salt, garlic powder, liquid smoke, and black pepper, stirring everything so the veggies get nicely coated.
02
Step 2
Next, pour in the chicken broth along with the reserved clam juice. Turn the heat down to low and let it simmer gently until the potatoes and carrots are tender, which should take around 15 to 20 minutes.
03
Step 3
While that’s cooking, melt the butter in a small saucepan over low heat. Whisk in the cornstarch until it’s smooth, then slowly add the milk and cream. Keep stirring until the mixture thickens up, about 5 minutes.
04
Step 4
Pour this creamy mixture into your veggies and broth, then cook everything together over low heat, stirring now and then, until the chowder thickens up nicely—around 5 to 10 minutes. Stir in the corn and give it another 5 minutes to cook. Finally, add the chopped clams, cook just until heated through, and then it’s ready to serve.
Why you’ll love it
This chowder is rich and comforting, with a smooth, creamy texture that pairs perfectly with the briny flavor of clams. Cooking it in cast iron helps develop deep, even heat, enhancing the overall taste. It’s a warm, satisfying dish that feels like a hug in a bowl.
How to serve
Serve the chowder hot with crusty bread or oyster crackers on the side. A sprinkle of fresh parsley or chives adds a nice pop of color and freshness. It also pairs well with a crisp white wine or a light beer.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove over low heat, stirring occasionally to keep the chowder creamy and prevent it from sticking to the pan. Avoid freezing, as the texture may change.
