Delicious Copycat Skippers Clam Chowder Recipe

Welcome to my copycat Skippers clam chowder recipe! As a chef, I have always been on the lookout for the best clam chowder recipe out there. And after years of experimenting and tweaking, I have finally found the perfect recipe that tastes just like the famous Skippers clam chowder.

If you are a seafood lover, this recipe is a must-try! It is creamy, savory, and loaded with perfectly cooked potatoes, bacon, and minced clams. The addition of Tabasco sauce and hickory liquid smoke gives it a subtle smoky flavor that balances the overall taste.

Not to mention, this recipe is super easy to make and can be whipped up in just under an hour. Whether you are hosting a dinner party or craving a warm bowl of chowder on a chilly day, this recipe will never disappoint.

So, let’s get cooking and make your taste buds dance with joy with this delicious copycat Skippers clam chowder recipe.

Why You’ll Love This Recipe

Copycat Skippers Clam Chowder
Copycat Skippers Clam Chowder

If you’re a seafood lover, you simply cannot resist the creamy, rich, and savory flavor of Skippers Clam Chowder. This Copycat Skippers Clam Chowder Recipe is just what you need to satisfy your cravings and indulge in a bowl of comforting goodness.

What makes this recipe so special is its combination of fresh and flavorful ingredients that come together to create a soup that is both hearty and nutritious. From the tender and juicy minced clams to the crispy bacon, every bite is a burst of flavor that will leave you wanting more.

But that’s not all, this recipe is also incredibly easy to make and can be prepared in under an hour. It’s perfect for a lazy weekend afternoon or a busy weeknight when you need a quick and delicious meal.

And if you’re looking for a recipe that can be customized to your liking, this Copycat Skippers Clam Chowder Recipe is the perfect choice. You can substitute ingredients, adjust the seasoning, and even experiment with different toppings to create a dish that suits your taste buds.

So, whether you’re a seafood aficionado or just looking for a comforting and delicious meal to warm you up on a chilly day, this recipe is a must-try. Trust me; your taste buds won’t be disappointed!

Ingredient List

Before we get started with the recipe, here is a list of ingredients you will need:

  • Bacon: 6 slices
  • Butter: 1/2 cup
  • Yellow onion: 1 large, diced
  • Celery (including leaves): 1 cup, diced
  • Garlic cloves: 2, minced
  • All-purpose flour: 1/2 cup
  • Clam juice: 2 cups
  • Milk or cream: 1 cup
  • Minced clams: 2 cans, drained
  • Russet potatoes: 2, peeled and cut into 1-2 inch chunks
  • Bay leaf: 1
  • Hickory liquid smoke: 2-3 dashes
  • Tabasco sauce: to taste
  • Half-and-half: to taste

All these ingredients are readily available at any grocery store. If you’re unable to find canned clam juice, look for it at the seafood section or ask the store staff for assistance. You can also use fresh clams and their juice if you prefer.

The Recipe How-To

Step 1: Cook the Bacon

First, I heat a large pot over medium heat before adding 6 slices of bacon. I cook the bacon until it is crispy and remove it from the pot. Then, I crumble the bacon and set it aside for later.

Step 2: Cook the Vegetables

Next, I add 1 diced yellow onion, 1 cup of diced celery (including leaves), and 3 minced garlic cloves to the pot with the bacon fat. I cook the vegetables until they are softened, which usually takes about 5 minutes.

Step 3: Add the Flour and Liquids

After the vegetables are softened, I sprinkle ½ cup of all-purpose flour over the mixture and stir it well. Then, I add 2 cups of clam juice and 2 cups of half-and-half while stirring continuously. I also add 1 bay leaf and a few dashes of Tabasco sauce and hickory liquid smoke for extra flavor.

Step 4: Add Potatoes and Clams

Once the mixture comes to a simmer, I add 3 large russet potatoes (peeled and cut into 1-2 inch chunks) and 2 cans of minced clams (including juice). I let the chowder simmer for about 20 minutes or until the potatoes are cooked through.

Step 5: Add Final Touches

Finally, I remove the bay leaf and stir in the crumbled bacon. I taste the chowder and adjust the seasoning with salt and pepper as necessary.

Step 6: Serve and Enjoy

I ladle the chowder into bowls and serve it hot with oyster crackers or crusty bread. This copycat Skippers clam chowder recipe is perfect for a cozy night in or a special occasion.

Substitutions and Variations

While this copycat Skippers clam chowder recipe is already packed with flavor, there are a few substitutions and variations you can make to put your own spin on it. Here are some ideas to get you started:

– Vegetarian: If you are a vegetarian or want to make this recipe meat-free, you can omit the bacon and use vegetable broth instead of clam juice. You can also add some diced mushrooms for an extra umami flavor.

– Gluten-free: To make this recipe gluten-free, you can use a gluten-free all-purpose flour instead of regular flour. You can also use cornstarch instead of flour to thicken the chowder.

– Dairy-free: If you are lactose intolerant or want to make this recipe dairy-free, you can use coconut milk or almond milk instead of half-and-half. You can also use vegan butter instead of regular butter.

– Spicier: If you like your food with a kick of heat, you can add some Tabasco sauce or red pepper flakes to the chowder. You can also use smoked paprika or hickory liquid smoke to add a smoky flavor.

– Chunkier: If you want your chowder to have more texture, you can add some diced carrots or sweet potatoes to the mix. You can also use canned corn or peas to add some color and crunch.

– Seafood mix: If you want to mix it up, you can add some shrimp, crab, or scallops to the chowder. This will give you a seafood medley that is perfect for seafood lovers.

Remember, the beauty of cooking is that you can always experiment with flavors and ingredients to create your own unique dish. So don’t be afraid to try something new and make this copycat Skippers clam chowder recipe truly your own.

Serving and Pairing

This copycat Skippers Clam Chowder recipe is a hearty and filling dish that can be enjoyed on its own or paired with some delicious sides. The creamy and rich texture of the chowder pairs well with a variety of foods, making it a versatile dish that can be served in different ways.

For a classic New England experience, serve the chowder in a bread bowl. The combination of warm and creamy chowder with a crispy and chewy bread bowl is simply irresistible. You can also serve the chowder with crackers or crusty bread on the side.

If you want to add some freshness to the dish, consider serving it with a side salad. A simple green salad with a tangy vinaigrette can complement the richness of the chowder and provide a contrast in flavors and textures.

For a heartier meal, serve the chowder with some grilled or roasted seafood. Shrimp, scallops, and crab are all great options that can be seasoned with some garlic and lemon to enhance the flavors of the chowder.

If you prefer meat, a side of bacon-wrapped scallops or grilled chicken can also work well with the chowder. The smoky flavor of the bacon and the savory taste of the chicken can balance out the richness of the chowder.

To pair with beverages, a crisp and refreshing white wine, such as a Sauvignon Blanc, can complement the flavors of the chowder. Alternatively, a cold beer or a hot cup of tea or coffee can also be a great choice depending on your preferences.

No matter how you choose to serve and pair this Skippers Clam Chowder, it is sure to be a crowd-pleaser that will leave everyone feeling satisfied and content.

Make-Ahead, Storing and Reheating

This clam chowder recipe can be made ahead of time, making it perfect for meal prep or dinner parties. Simply follow the recipe instructions and allow the chowder to cool completely before storing it in an airtight container in the refrigerator.

To reheat the clam chowder, place it in a pot over low heat and stir occasionally until it is heated through. Be careful not to bring it to a boil, as this can cause the cream to separate.

If you need to store the clam chowder for a longer period of time, you can also freeze it. Allow the chowder to cool completely before transferring it to a freezer-safe container or zip-top bag. It will keep in the freezer for up to 3 months.

To thaw the chowder, place it in the refrigerator overnight or defrost it in the microwave on the defrost setting. Once thawed, you can reheat the chowder using the same method as above.

When reheating the chowder, you may need to add a little extra liquid, such as clam juice or milk, to thin it out to your desired consistency. This will depend on how thick you like your chowder and how much liquid was absorbed during storage.

Overall, this recipe is versatile and can be made ahead of time or frozen for later use, making it a convenient and delicious option for any occasion.

Tips for Perfect Results

Cooking a perfect chowder requires some knowledge and proper techniques. Here are some tips to help you make the best copycat Skippers clam chowder recipe.

Firstly, make sure to cook the bacon until it is crispy. This will add a smoky flavor to the chowder, and the crispy texture will contrast with the creaminess of the soup. Use a paper towel to blot any excess grease before adding it to the chowder.

When adding the flour to the butter and bacon mixture, make sure to whisk continuously. This will prevent the flour from clumping and will create a smooth base for the chowder. Cook the mixture for 2-3 minutes until it turns golden brown.

For the potatoes, make sure to cut them into even-sized pieces. This will help them cook evenly and avoid some pieces being undercooked while others are overcooked. I suggest using Russet potatoes as they hold their shape well and are perfect for chowders.

When adding the clams, make sure to add them towards the end of the cooking process. Overcooking the clams will result in rubbery and tough clams. Instead, add them in the last 5-7 minutes of cooking, just enough time to heat them through.

To add some heat to the chowder, I recommend using Tabasco sauce. Add it to taste, but be careful not to overpower the flavors of the chowder.

Lastly, let the chowder sit for a few minutes before serving. This will allow the flavors to meld together and create a rich and creamy chowder.

Follow these tips, and you’ll have a delicious copycat Skippers clam chowder that will rival any restaurant’s version.


Before we move on to the FAQ section, let me remind you that this Copycat Skippers Clam Chowder Recipe is a must-try for seafood lovers out there. With its creamy texture, smoky flavor, and chunks of tender potatoes and clams, this chowder is perfect for chilly evenings, family gatherings, or even a comforting meal for one. But before you start cooking, let’s take a look at some frequently asked questions about this recipe.

Who makes skippers clam chowder?

A seafood and chowder company’s intellectual property was acquired by Starway Restaurants in 2007. Later in 2013, they collaborated with Harbor Wholesale to establish “Go Fleet” locations. Recently, Starway sold the intellectual property to Harbor Wholesale in early 2022.

What is the thickener in New England clam chowder?

According to Charlie Burke, a writer for The Heart of New England, true New England chowders don’t have a thick consistency. Instead, the broth and milk or cream are lightly thickened by the starch from the potatoes. This technique maintains the authenticity of the dish.

What’s the difference between New England clam chowder and regular?

When it comes to chowders, the New England style is a popular choice. This type of chowder is also known as “Boston-style” and is characterized by its thick and creamy texture. Unlike other regional chowders, it is made with milk or cream and typically includes ingredients such as butter, potatoes, pork, onion, and of course, clams. It is often served with oyster crackers for added crunch.

What are the three types of clam chowder?

Different types of clam chowder are popular in different regions. The most common ones are New England clam chowder, which is white and made with milk or cream; Manhattan clam chowder, which is red and contains tomatoes; and Rhode Island clam chowder, which is clear and doesn’t have any milk or tomatoes.

Bottom Line

In conclusion, this copycat Skippers Clam Chowder recipe is the perfect way to enjoy the taste of New England clam chowder without leaving your home. This recipe is easy to follow, and the ingredients are readily available at your local grocery store.

By using the right combination of ingredients, such as hickory liquid smoke, Tabasco sauce, and minced clams, you can achieve a rich and creamy texture that will make your taste buds dance with joy.

Moreover, this chowder includes russet potatoes, bacon, and butter, which add a savory and salty flavor to the dish. You can also experiment with different variations and substitutions to suit your taste preferences.

Whether you’re a seafood lover or not, this Skippers Clam Chowder recipe is a must-try. It’s perfect for a cozy night in or a special occasion with friends and family. So, why not make a batch today and savor the delicious taste of Skippers seafood chowder at home?

Copycat Skippers Clam Chowder Recipe

Full of Flavor and yummy Goodness , it is the best I have ever Made.

  • 3 (1 liter) bottles clam juice
  • 3 russet potatoes, peeled and cut into 1/2 inch chunks (resist the urge to use Yukon Gold potatoes)
  • 2 tablespoons butter
  • 3 slices bacon, finely chopped (I use thick, hammy deli bacon ( use six slices of bacon if you’re using the thin, pre-packaged stuff)
  • 2 cups chopped onions or 1 large yellow onion
  • 3 stalks celery & leaves or 1 1/4 cups celery & leaves, chopped
  • 5 garlic cloves, minced
  • 1 bay leaf
  • 1/4 cup all-purpose flour
  • 6 (6 1/2 ounce) cans minced clams, drained, juices reserved (chopped clams are fine ( I use minced )
  • 1 1/2 cups half-and-half
  • hickory liquid smoke (hard-to-find, but great flavor!)
  • 1 -3 drop Tabasco sauce, for flavor
  1. NOTE: Prepare ingredients before starting! Experienced, or quick, cooks can ignore this advice. I’m neither experienced nor quick. If I don’t prepare the ingredients before starting the chowder, it’s a disaster.
  2. Bring the bottled clam juice and potatoes to a boil in a medium saucepan over high heat. Reduce heat to medium-low. Cover and simmer until potatoes are tender (about ten minutes). Remove from heat.
  3. Melt butter in heavy large pot over medium heat. Add bacon and cook until bacon begins to brown (about 8-10 minutes). Add onions, celery, garlic, and bay leaf. Sautà until vegetables soften, about six minutes.
  4. Stir in flour and cook two minutes. Do not allow flour to brown.
  5. Gradually whisk in reserved juices from clams. Add potato mixture, calms, half-and-half, hickory smoke salt, and hot pepper sauce. Simmer chowder to blend flavors, stirring frequently.
  6. Season to taste with salt and pepper.
  7. Chowder can be served after as few as ten minutes of simmering, or it can sit on the stove contentedly for hours.
< 4 Hours, Easy, Healthy, Low Cholesterol

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