Clam Chowder Recipe

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Clam Chowder

Karla Boyle


One of my mom's favorite foods is clam chowder and we had many recipes for it, but after discovering that she had food allergies to corn, wheat, and soy we had to start from scratch. Below is our favorite recipe. I just list flour here, but we use spelt flour.
My sons have happily taste tested many recipes, and they even set up a scoring system, a recipe had to meet certain critera before they sent it to "Granny"

★★★★★ 1 vote
4-8 (4 men or 8 women)
30 Min
30 Min


2 Tbsp
olive oil, extra virgin
2 Tbsp
1 tsp
lemon juice
1 1/2 c
white onions, chopped
1 c
carrots, chopped
1 c
celery, chopped
2 tsp
garlic, minced
8 slice
1/2 c
6 c
3 lb
red potatoes, cubed
8 can(s)
chopped clams, drained (6.5 ounce cans)
32 oz
clam juice
2 Tbsp
stone ground mustard
1 tsp
sea salt
1/2 tsp
ground black pepper
1/4 tsp
celery salt
2 tsp
fresh thyme leaves
1/2 c
half and half
1 Tbsp


1Chop all vegetables and potatoes.
2Heat olive oil, butter and lemon juice in a large pot over medium heat, add vegetables and garlic. Saute until carrots are tender, stirring frequently to avoid garlic burn. Transfer to a reserve dish
3Dice bacon using kitchen shears into the pan and cook until crispy, Transfer to a paper towel lined plate to soak up grease. Reserve 2 tablespoons bacon grease.
4Add flour to bacon grease to form a roux. Add milk a cup at a time and allow bubbles to form between additions - stir constantly
5Add in potatoes, clams, clam juice, mustard, salt, pepper, and celery salt. Return to a light boil then reduce heat cover and simmer until potatoes are very tender stirring often to avoid bottom scorching.
6Mix half and half with the tablespoon flour. Add reserved vegetables, half and half mixture and thyme; simmer another 5 minutes. Top with bacon and paprika.

About this Recipe

Course/Dish: Chowders