Tracy Chang & Five Way Foods Clam Chowder

July 01, 2020

Tracy Chang & Five Way Foods Clam Chowder


3 to 4 slices bacon, sliced into 1” pieces

1/4 cup onion, diced 1”

1/4 cup celery, diced 1”

2 tbsp all purpose flower

1 cup sake

4 cups of Five Way Foods - Fish Bone Broth

1 cup yukon gold potato, diced 1” cubes

1/4 tsp oregano

1/4 tsp thyme

2 cups heavy cream

1 bay leaf

4 to 6 clams or cockles

1/2 tsp fine sea salt

1/4 tsp black pepper, coarse ground

1 tbsp extra virgin olive oil


  1. Soak clams or cockles in 6 cups of ice water with 1 tsp sea salt. Allow them to release any sand, changing the bath as necessary until they are “clean”. 
  2. In a medium pot, cook bacon over medium heat until golden and crispy. Remove bacon, chop to 1” pieces, and set aside.
  3. In the bacon fat, cook the onion and celery over medium heat for 5-8min until the onion is translucent.
  4. Add flour and cook 3-5 min until it absorbs all the fat and is no longer powdery. It should clump up a little.
  5. Add sake little by little, whisking the flour chunks to loosen. Add remaining sake, Five Way Foods Fish Bone Broth, potatoes, bay leaf, oregano, thyme, and cream.
  6. Simmer on low heat for 20 min uncovered until the potatoes are cooked through. Stir occasionally so nothing sticks to the bottom.
  7. Add clams and cook, covered, for 5-10 min until they open up.
  8. Add sea salt to taste, then finish with black pepper and drizzle of olive oil.
Enjoy the chowder on its own or with toasted bread!

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