Clam Chowder

Clam Chowder

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Recipe was in Taste of Home a number of years ago but can no longer be found online.


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20 Min
30 Min
Stove Top


  • 4 c
    red potatoes, cubed
  • 3 c
  • 1
    medium carrot, grated
  • 1
    small onion, chopped
  • 2 tsp
    chicken bouillon granules (or 2 boullion cubes)
  • 1 tsp
    dried parsley
  • 1/2 tsp
  • 2 Tbsp
  • 1/2 c
    cold water
  • 3-6.5 oz. can(s)
    chopped clams, drained
  • 2/3 c
    cubed or shredded velveeta (can use reduced fat)
  • 1-12 oz. can(s)
    evaporated milk (can use reduced fat)

How to Make Clam Chowder


  1. Combine the first 7 ingredients in a large saucepan. Bring to a boil, reduce heat, cover, and simmer for 20 minutes or until potatoes are tender.
  2. Combine flour and cold water until smooth. Stir into potato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
  3. Reduce heat. Add clams and cheese. Cook and stir until cheese is melted.
  4. Stir in milk; heat through.

Printable Recipe Card

About Clam Chowder

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

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