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Clam Chowder Shooters

Clam chowder shooters with bacon crumble: creamy ivory chowder simmered until the potatoes are very tender, then blended slightly for a smooth, sip-sized texture. Served in small glasses and topped with crispy bacon and oyster crackers for a neat, passed-tray appetizer feel.
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Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings: 10 servings
Course: Appetizer
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Chopped clams
  • 2 can (14.5 oz) 2 cans chopped clams Use drained, but keep juices if the can includes them.
Smoked bacon
  • 6 slice 6 slices smoked bacon Dice or cut into small pieces for faster crisping.
Potatoes
  • 2 count 2 potatoes, diced small Small dice helps them become very tender during simmering.
Onion
  • 1 count 1 onion, diced Dice small so it melts into the chowder.
Heavy cream
  • 2 cup 2 cups heavy cream Stir in off the heat briefly if you prefer to reduce the risk of curdling.
Clam juice
  • 2 cup 2 cups clam juice Use the bottled or canned clam juice; do not replace with water.
Oyster crackers
  • 1 oyster crackers for garnish Add right before serving so they stay crisp.

Equipment

  • 1 Dutch oven

Method
 

Cook the bacon
  1. Cook the smoked bacon in a Dutch oven over medium heat until crisp, then crumble it and set aside.
  2. Leave about 1–2 tbsp bacon fat in the pot; if there is excess, spoon some off for a cleaner flavor balance.
Simmer the chowder base
  1. Sauté the diced onion in the bacon fat over medium heat until softened, about 3–5 minutes, stirring occasionally (visual cue: translucent edges).
  2. Add the diced potatoes and clam juice, then bring to a simmer over medium-high heat and simmer for 15 minutes until the potatoes are very tender (visual cue: they mash easily with the back of a spoon).
Finish and smooth slightly
  1. Stir in the heavy cream and the chopped clams, then keep at a gentle simmer for 2–3 minutes (visual cue: lightly thickened, creamy broth).
  2. Blend slightly for a smoother shooter consistency—pulse briefly with an immersion blender so it thickens without becoming fully smooth.
Serve as shooters
  1. Pour the hot chowder into small glasses, filling each about three-quarters full.
  2. Top each shooter with the reserved bacon crumble and a tiny oyster cracker right before serving for crisp garnish.

Notes

Pro tip: dice potatoes small so they reach “very tender” in 15 minutes—this is what makes the shooter spoonable. Refrigerate leftovers in a sealed container up to 3 days and rewarm gently over low heat; avoid a hard boil after adding cream. Freezing: no, since cream-based chowder can separate when thawed. Dietary swap: use half-and-half instead of heavy cream for a lighter texture (start with 1 1/2 cups and add more if needed).