Do you remember those cozy evenings at Sweet Tomatoes, ladling up bowl after bowl of their legendary clam chowder? This beloved restaurant chain, also known as Soup Plantation, captured hearts across America with their incredible buffet-style dining and soul-warming soups. Their clam chowder was the crown jewel of comfort food, featuring tender chunks of potato, smoky bacon, and briny clams in a velvety cream base.
Now you can recreate this restaurant favorite in your own kitchen! This copycat recipe delivers all the rich, satisfying flavors that made Sweet Tomatoes’ clam chowder so memorable. With simple ingredients and straightforward techniques, you’ll have a pot of creamy, restaurant-quality chowder ready in about 45 minutes
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Why This Recipe Works
The secret to authentic Sweet Tomatoes clam chowder lies in the careful balance of textures and the proper handling of dairy. Scalding the milk prevents curdling when combined with the acidic clam juice, while the bacon fat adds depth that regular oil simply can’t match. The julienne-cut potatoes maintain their shape during the long simmer, creating the perfect bite-sized pieces that made the original so satisfying.
Ingredients
- Minced clams – The star ingredient providing a briny, oceanic taste
- Bacon РProvides smoky flavor and renders fat for saut̩ing the aromatics
- Onion РBuilds the flavor base and adds natural sweetness when saut̩ed
- Whole milk – Creates a creamy foundation when properly scalded
- Potatoes – Adds heartiness and helps thicken the chowder naturally
- Half and half – Enriches the base with additional creaminess
- Thyme – Contributes earthy, aromatic notes that complement seafood
- Fresh rosemary – Adds pine-like fragrance and complexity
- Celery salt – Enhances the oceanic flavor while seasoning
- Sugar – Balances acidity and rounds out flavors
Step-by-Step Instructions
1. Prepare the Potatoes
Cook the diced potatoes in boiling salted water until tender but still firm, about 12-15 minutes. Drain thoroughly and set aside. Once cooled slightly, cut into large julienne slices for the perfect texture.
2. Scald the Dairy
Combine 1½ cups of whole milk with the half and half in a saucepan over medium heat. Heat just until tiny bubbles form around the edges and the mixture begins to steam. Remove from heat immediately. This scalding process prevents the dairy from curdling when mixed with the clam juice.
3. Cook the Bacon Base
In a large pan, cook the diced bacon over medium-high heat until crispy and the fat is rendered, about 5-7 minutes. Remove bacon carefully, leaving the rendered fat in the pan.
4. Sauté the Aromatics
Add the diced onion to the bacon drippings and sauté until translucent and soft, about 3-4 minutes. The onions should be clear but not browned.
5. Combine and Simmer
Add the scalded milk mixture, julienned potatoes, minced clams with their juice, and all seasonings to the pan. Bring to a gentle simmer, stirring occasionally. Cook for 25-30 minutes, allowing flavors to meld.
6. Thicken (Optional)
Whisk flour into the remaining ½ cup of cold milk for a thicker consistency until smooth. Slowly add this mixture to the chowder while stirring until you reach your desired thickness.
Chef’s Notes
The key to authentic Sweet Tomatoes flavor is patience during the simmering process. Please don’t rush this step, as the extended cooking time allows the potatoes to release their starch naturally, contributing to the chowder’s signature thickness. Always add the flour mixture slowly to prevent lumps from forming.
Storage and Reheating Instructions
Store leftover chowder in the refrigerator for up to 3 days in an airtight container. Reheat gently over low heat, stirring frequently to prevent separation. Add a splash of milk if the chowder has thickened too much. Do not freeze, as dairy-based chowders can separate when thawed.
More copycat Sweet Tomatoes soup recipes
Favorite creamy soup recipes
- Creamy Celery Soup
- Creamy Potato Corn Chowder
- Creamy Vegetable Soup
- Old-fashioned Creamy Potato Soup
Check out more of my easy recipes for soup and the best copycat restaurant recipes on CopyKat!
Sweet Tomatoes Clam Chowder – Soup Plantation Copycat Recipe
Ingredients
- 3 Slices bacon diced
- 1/2 cup diced onion
- 2 cups scaled whole milk
- 2 cups diced potatoes
- 1/2 cup half and half
- 1/4 teaspoon thyme
- 1/4 teaspoon fresh rosemary
- 1/2 teaspoon celery salt
- 1/4 teaspoon sugar
- 6 ounces minced clams
Instructions
- Cook potatoes until they are done but firm. Drain water off and set aside. Place 1 1/2 Cups milk and half and half into a saucepan on medium temperature and heat just until it starts to boil. Immediately remove from stove and set aside. Scalding milk will help prevent it from curdling.
- When the potatoes have cooked cut into large Julianne slices. In large pan fry bacon on medium high temperature to render grease from bacon and when done carefully take bacon from pan and leave grease. Place onions in bacon drippings and saute until clear.
- Add scalded milk, cooked potatoes, clams with juice, and seasonings. Bring to a slow simmer and stir occasionally, cook for 25 – 30 minutes. Chowder may be thicken now by adding flour to 1/2 cup of milk mixing well and slowly adding to chowder and stirring constantly until thick as desired and creamy.
I am looking for the Turkey Herb and Dressing soup from Sweet Tomatoes also! That is the best soup ever! Only served in Dec…..
I found their recipe for that soup listed in their blog on the sweet tomatoe/souplantation website. Made it several times. Did cut the recipe in half but it still makes ALOT. Freezes pretty well though. good luck.
am looking for sweet tomatoes restaurant turkey herb soup recipe only served in Dec.