White Kampot Pepper Clam Chowder

Best pepper to use: White Kampot Pepper
Servings: 4 servings
Total cooking time: 35–40 minutes

Clam chowder is one of the best American dishes for White Kampot Pepper. The soup is creamy, rich, and delicate, so you want pepper that adds warmth without overpowering the clams or changing the look of the chowder.

White Kampot Pepper has a clean, bright heat that works beautifully in cream-based dishes. It gives the chowder depth while keeping the flavor smooth and balanced.

Ingredients

For the chowder

• 2 cans chopped clams, about 6.5 oz each, with juice reserved

• 4 slices bacon, chopped

• 1 small onion, finely diced

• 2 celery stalks, diced

• 2 cloves garlic, minced

• 2 tablespoons butter

• 2 tablespoons all-purpose flour

• 2 cups diced potatoes

• 1 cup clam juice, including reserved juice from the cans

• 1 cup chicken stock or seafood stock

• 1 cup heavy cream

• ½ cup whole milk

• 1 teaspoon freshly cracked White Kampot Pepper

• ½ teaspoon salt, or to taste

• 1 bay leaf

• Fresh parsley, for garnish

For serving

Oyster crackers
Toasted bread
Extra freshly cracked White Kampot Pepper

Instructions

1. Cook the bacon

In a large pot, cook the chopped bacon over medium heat until crisp.

Remove the bacon and set it aside. Leave about 1–2 tablespoons of bacon fat in the pot for flavor.

2. Cook the vegetables

Add the onion and celery to the pot. Cook for 4–5 minutes, until softened.

Add the garlic and cook for another 30 seconds.

3. Build the base

Add butter, then stir in the flour. Cook for 1–2 minutes, stirring often.

This helps thicken the chowder and gives it a smooth texture.

4. Add potatoes and broth

Add the diced potatoes, clam juice, chicken or seafood stock, bay leaf, and White Kampot Pepper.

Bring to a gentle simmer and cook for 12–15 minutes, or until the potatoes are tender.

5. Add cream and clams

Lower the heat. Stir in the heavy cream, milk, chopped clams, and cooked bacon.

Simmer gently for 5 minutes. Do not boil hard after adding the cream, or the soup may separate.

Taste and adjust with salt and more White Kampot Pepper if needed.

6. Serve

Remove the bay leaf. Ladle the chowder into bowls and garnish with parsley.

Serve with oyster crackers, toasted bread, and a small crack of White Kampot Pepper on top.

Cooking notes

Use White Kampot Pepper: White pepper works best in clam chowder because it adds clean heat without dark specks or heavy flavor.

Do not boil the cream: Keep the soup at a gentle simmer after adding cream and milk.

Add pepper in layers: Use some while cooking, then finish with a little fresh pepper before serving.

Use whole peppercorns: Grind the White Kampot Pepper right before using to preserve its aroma, flavor, and heat.