Clam Chowder Recipe

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Added by Serg


  • 3 cans of clams in clam juice
  • 4 tbsp butter, divided
  • 5 tbsp all-purpose flour
  • 2 celery stalks
  • 2 cups potatoes
  • 1 medium onion
  • salt and pepper to taste
  • ¼ tsp cayenne pepper
  • 2½ cups chicken stock
  • 1 cup half and half (or cream if you like a really thick chowder)

Croutons for garnish

  1. Open the can of clams and drain them. Reserve the clam juice.
  2. Dice the vegetables.
  3. In a saucepan over medium heat, melt 2 tbsp butter and saute vegetables for five minutes with the spices.
  4. Next, add 2 more tbsp of butter and let it melt.
  5. Sprinkle flour and stir really well to incorporate.
  6. Add in the reserved clam juice. Give it a quick stir then pour in chicken stock.
  7. Add bay leaves and let the soup simmer for 25-30 minutes or until the vegetables are very soft.
  8. Next, add half and half or cream.
  9. Finally, throw in the clams and simmer only until clams are heated through. If you cook the clams for too long, they will get tough.
  10. Serve hot, top with croutons and enjoy!

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