Golden Clam Chowder

Daune (pronounced "Dawn") Browne


Comfort food at its best!


★★★★★ 1 vote

7 servings
40 Min
40 Min


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  • 2
    celery ribs
  • 2
    medium carrots
  • 1
    medium onion
  • 2 Tbsp
    olive oil
  • 4 clove
    garlic, minced
  • 4
    medium potatoes, peeled and diced
  • 2 can(s)
    minced clams (6-1/2 oz each)
  • 1 bottle
    clam juice (8 oz)
  • 1 c
    plus 1 tablespoon water, divided
  • 1 tsp
    dried thyme
  • 1/2 tsp
  • 1/2 tsp
  • 1 can(s)
    evaporated milk (12 oz)
  • 2 tsp
  • 2
    bacon strips, cooked and crumbled

How to Make Golden Clam Chowder


  1. Finely chop the celery, carrots and onion. In a Dutch oven, saute vegetables in oil until tender.
  2. Add garlic and cook 1 minute longer.
  3. Stir in potatoes, clams, clam juice, 1 cup of water, thyme, salt and pepper.
  4. Bring to a boil, reduce heat, cover and simmer for 12 to 15 minutes or until potatoes are tender.
  5. Gradually stir in milk; heat through. Combine cornstarch and remaining water until smooth. Stir into chowder. Bring to a boil and cook and stir for 2 minutes or until thickened. Stir in bacon.

Printable Recipe Card

About Golden Clam Chowder

Course/Dish: Chowders, Fish Soups

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