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Clam Chowder

A Stuart’s spin on a classic soup! Try it with our Big Bay Seasoning!


  • 1 cup leeks, thinly sliced, then chopped in half
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 3 cups chicken stock
  • 2½ cups potatoes, diced, we use either Yukon gold or russets
  • ¼ teaspoon Stuart’s Spices Cut Leaf Thyme
  • ¼ teaspoon Stuart’s Spices Ground Allspice
  • 1 leaf Stuart’s Spices Bay Leaf
  • 3 6.5 ounce cans minced clams, save the juice 
  • 2 cups whole milk or half & half, or a combination of the two
  • Optional: Use 2 teaspoons Stuart’s Spices Big Bay Seasoning in place of other spices


  1. Sauté leeks in butter until soft, about 5 minutes, then add flour to create a roux, and stir about 3 more minutes
  2. Slowly add chicken stock, stirring to blend
  3. Next add potatoes, bay leaf, thyme, and allspice
  4. Bring to a boil, cover and simmer 10 minutes
  5. Add 3 cans of clams, and start with 2 cans of the saved juice, add more if desired
  6. Bring back to a boil and gently simmer 5 minutes
  7. Add cream or milk and heat through
  8. Adjust seasoning, adding salt or pepper as desired, and enjoy!


Optional: Try adding a pinch of Stuart’s Spices Ground Cloves! You can also use our Big Bay Seasoning if you’d like all your spices in one convenient blend!