Marina Clam Chowder Recipe

This is a straightforward homemade version of Outback Steakhouse Marina Clam Chowder — rich, creamy, full of bacon and clams with tender potatoes and just the right spice. Perfect for cold days, bread dipping, or when you miss the coast but can’t afford a plane ticket.

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Quick Summary

• Prep time: 15 mins
• Cook time: 1 hour
• Flavor: smoky, creamy, briny, cozy
• Great for: winter nights, sourdough dipping, emotional weather

Why I Like This Recipe

This one feels like you’re eating inside a warm boat cabin — but the boat smells amazing and there’s no sea sickness. It’s that ultra-comfort, creamy New England chowder vibe but with a little spice from hot sauce, a bit of bacon saltiness, and clams that actually taste like clams. I make this when I need to feel like I’m doing something wholesome… like maybe I chopped my own firewood (I didn’t).

Ingredients

Base:

• 6 strips thick-cut bacon — or salt pork
• 2 tbsp butter
• 1 medium yellow onion, diced
• 2 ribs celery, diced
• 3 cloves garlic, minced
• 1 tsp hot sauce — Frank’s is perfect here
• 1 tsp Worcestershire sauce

Thickener:

• ⅓ cup all-purpose flour

Liquids:

• 1 cup chicken broth
• 3 cups half & half
• 8 oz clam juice
• Juice from 3 cans chopped clams (6.5 oz each)
• 1 chicken bouillon cube
• 1 bay leaf

Veggies + Clams:

• 1¼ lbs potatoes — Yukon Gold or red, peeled and diced
• 3 cans chopped clams (6.5 oz each)

Seasonings:

• ½ tsp each: dried oregano, dried parsley
• ¼ tsp each: dried thyme, salt
• ⅛ tsp each: smoked paprika, black pepper

To Serve:

• Fresh parsley
• Cracked black pepper
• Chopped bacon (from earlier)

How To Make Marina Clam Chowder

1. Crisp the bacon: Low heat, wide pot. Let it render slowly so it crisps, not burns. Remove, set on paper towel. Keep 2 tbsp of the drippings in the pot.
2. Sauté the base: Add butter. Toss in onions and celery. Let them soften for 5–6 minutes. Add garlic, hot sauce, Worcestershire, and all the dried herbs + spices. Stir for a minute.
3. Make the roux: Sprinkle in flour, stir constantly for 2 minutes. It should smell nutty, not raw.
4. Deglaze: Add broth in small splashes, scraping the bottom as you stir. Repeat with half & half, a little at a time.
5. Clam flavor boost: Add bouillon, bay leaf, clam juice, and the reserved clam juice from the cans. Let it come to a gentle simmer. Cover partially, simmer 20 minutes. Stir here and there.
6. Add potatoes: Toss in the diced spuds. Simmer another 20–25 mins until fork-tender. Low and slow is key here.
7. Final step — clams: Add chopped clams. Let them warm through — about 5 minutes max. Don’t overcook or they get rubbery. Remove bay leaf.
8. Serve: Ladle into bowls, top with parsley, cracked pepper, and reserved chopped bacon.

Tips for Success

• Yukon Golds = creamy but hold their shape. Red potatoes are a close second.
• Don’t add clams too early — they’ll go chewy.
• Hot sauce + Worcestershire don’t make it spicy. Just flavor.
• Simmer low, not a wild boil. Creamy soups break if they get aggressive.
• This thickens as it sits — if too thick, add a splash of broth or half & half.

Storage and Reheating

• Fridge: Store in a sealed container for up to 3–5 days. Gets better by day two.
• Freezer: Technically yes, but texture may change due to dairy. Stir gently after thawing.
• Reheat: Low and slow on the stovetop is best. Stir often. Microwave works, but watch for curdling.

FAQs

Common Mistakes and How to Dodge Them

• Why’s my soup grainy? You probably boiled it too hard. Keep it at a gentle simmer, especially once dairy’s in.
• Clams are rubbery — what happened? They were cooked too long. Just heat through at the end. That’s it.
• Soup too thin? Let it simmer uncovered longer before adding potatoes. Or stir in a cornstarch slurry if you’re in a pinch.
• Too salty? Between bacon, bouillon, and clam juice — it can happen. Add more potatoes or cream to mellow it.
• Potatoes overcooked and falling apart? Timer or not, always check them with a fork. Once tender, stop cooking.

Nutrition Facts (Per Cup)

• Calories: 281 kcal
• Carbohydrates: 23g
• Protein: 7g
• Fat: 18g
• Saturated Fat: 9g
• Cholesterol: 46mg
• Sodium: 498mg
• Potassium: 461mg
• Fiber: 2g
• Sugar: 5g