Clam chowder

Belinda Loucks


I was actually in a grocery store check-out line when the woman behind me started telling the checker why she was buying so many cans of minced clams. Not only were they on sale but she had a great recipe for clam chowder. I asked her if she would mind writing it down for me. She did so on my sales receipt.


★★★★★ 1 vote

4 to 6
1 Hr
1 Hr
Stove Top


  • 3/4 c
  • 3/4 c
  • 1 qt
    1/2-1/2 or whole milk (depending on thickness you desire)
  • 2 c
    chopped potatoes (approx 2 large)
  • 1 c
    diced celery
  • 1 c
    diced onion (1 medium)
  • 3 can(s)
    minced clams

How to Make Clam chowder


  1. In a stock pot combine your butter, flour and milk. Continue to cook while whisking it until it thickens. It does take a little longer than I had expected.
  2. Once it has thickened add your vegetables. Drain your clams (save the juice) and add only the clams to your soup mixture. I then salt & pepper it to taste. I have also added other seasonings at times to my choice.
  3. Cook on medium (not boiling as it will scorch)for approx. 30 min. until potatoes are tender. If you find it is too thick for your liking, add the clam juice to thin it out.

Printable Recipe Card

About Clam chowder

Main Ingredient: Seafood
Regional Style: American

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