Clam Chowder

Laura Oravez


This is in a church cookbook my mom gave me when I set up my own house many years ago. One of the first soups my family asks for when the weather turns colder.

★★★★★ 1 vote
20 Min
30 Min


2 c
chopped clams (2~6 1/2 0z. cans)
1 c
celery, diced
1/2 c
onion, diced
2 c
clam juice (add juice from cans, more water)
2 c
potatoes, sliced bite~sized


1 qt
half & half
1/2 c
1 Tbsp
accent (optional)
1/2 c
1 tsp
thyme~ground or leaves
salt & pepper to taste
fish shape or round soup crackers
crusty bread


1NOTE:This recipe is a chowder~more or less of something is not going to matter either way. Easily doubled or tripled.
2Simmer in large pot (abt 5 qt. for single batch) for 30 minutes:
Clams, clam juice, celery, onion, and potatoes. (Put celery in first as this takes longer to cook)
3While above is simmering; In another smaller pot make the white sauce. To make a white sauce lump~free, you have to pretty much stir constantly until it thickens. I use a big slotted spoon to push the air pockets out of the flour as I add it to the half & half. Keep stirring on lower heat~being careful not to burn the bottom. After its thick, just stir it gradually into the bigger clam pot. Letting it simmer @ 30 mins. or so gives the chowder time for the flavor to develop. Keep the heat low, making sure to stir the bottom occasionally. Serve with crusty bread or soup crackers!

About Clam Chowder