Buttermilk Clam ‘N Corn Chowder

J. White Harris


I have a recipe for Buttermilk Corn Chowder that I make often. Someone told me that they thought it would be good with minced clams added to it. I re-worked that recipe and this is what I came up with. It turned out delicious. This recipe is now one of our favorites.


☆☆☆☆☆ 0 votes

30 Min
35 Min
Stove Top


  • 2 Tbsp
    coconut oil
  • 1 large
    onion, chopped
  • 2 medium
    potatoes, peeled and chopped (2 cups)
  • 2-1/2 c
    whole kernel shoepeg corn
  • 1 c
    chopped celery
  • 2 c
    chicken broth, divided
  • 3 can(s)
    (6.5 oz) minced clams with juice
  • 1/4 tsp
  • 1/2 tsp
  • 2 Tbsp
    all purpose flour
  • 2-1/2 c
  • ·
    paprika or snipped cilantro, optional

How to Make Buttermilk Clam ‘N Corn Chowder


  1. Heat the coconut oil in a 3-quart saucepan. Add the chopped onion and cook until translucent.
  2. Add the potatoes, corn, celery, 1-1/ 2 cups of the chicken broth, the juice from the clams, salt, and pepper. Bring to boiling, reduce heat; cover and simmer for 15 to 20 minutes or until vegetables are tender.
  3. Combine flour and remaining 1/2 cup chicken broth; add to vegetable mixture. Cook and stir until thickened and bubbly.
  4. Add the chopped clams, reduce heat to low. Stir in the buttermilk; heat through but do not boil. Garnish each serving with paprika or snipped cilantro, if desired. Serve immediately.

Printable Recipe Card

About Buttermilk Clam ‘N Corn Chowder

Course/Dish: Chowders
Main Ingredient: Seafood
Regional Style: American

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