Thick & Creamy Clam Chowder

Thick & Creamy Clam Chowder

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Dawn Emel


Another one of those yummy soup recipes I have worked on for years. Enjoy!! My family also loves this one very much.


★★★★★ 1 vote

1 Hr
1 Hr


  • 4 can(s)
    6.5 oz clams and juice
  • 2 jar(s)
    8 oz clam juice
  • 4 can(s)
    evaporated milk
  • 1 c
    chopped/diced carrots
  • 1 c
    diced/chopped celery
  • 1 c
    diced/chopped sweet, white or red onion
  • 4 large
    red potatoes
  • 2 c
    potato buds
  • 1 Tbsp
    real salted sweet cream butter

How to Make Thick & Creamy Clam Chowder


  1. Melt butter in a large sauce pan over medium heat. Saute onion till they start to sweat. Add evaporated milk, cans of clams in juice and the jars of clam juice. Place over medium low heat.
  2. In three separate sauce pans boil your celery, potato, and your carrots in water till they are about 3/4's way done. I have found that if you cook them all the way from start to finish in the soup the flavor of these three things will out weigh the clam flavor of your soup.
  3. Once the vegies have cooked drain water and add to soup base. Cook over low heat till viggies are fully tender. Add potato buds to thicken and cook for another 15-20 minutes and enjoy.

Printable Recipe Card

About Thick & Creamy Clam Chowder

Course/Dish: Chowders Vegetable Soup
Other Tag: Healthy
Hashtags: #creamy #chowder #Clam

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