Clam Chowder - Chunky Vegetable Clam Chowder

Prep Time
Cook Time
Ready In

Recipe: #1154

October 23, 2011

"My first bowl of Clam chowder in a quaint little restaurant in San Francisco had me knowing I loved this chowder! Have enjoyed a good many great Clam Chowders since but this is the one that has become our favourite and a given for our evening meal on Christmas Eve. Recently our favourite version of Mulligatawny Soup has been added to the Christmas Eve menu. We call it our 'family tradition in the making' Both soups are enjoyed year around and are must makes when we gather for special holiday weekends. So easy - so good!"

Original is 6 servings


  • Serving Size: 1 (253.1 g)
  • Calories 235.6
  • Total Fat - 12.9 g
  • Saturated Fat - 3.9 g
  • Cholesterol - 31 mg
  • Sodium - 919.7 mg
  • Total Carbohydrate - 16.6 g
  • Dietary Fiber - 2.2 g
  • Sugars - 5.2 g
  • Protein - 13.3 g
  • Calcium - 101 mg
  • Iron - 1.3 mg
  • Vitamin C - 8.7 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

In a large soup pot over medium heat lightly saute the bacon

Step 2

Add in onions (and the celery which is optional) saute briefly

Step 3

Add Chicken broth (I often use two cans of both the broth and the clams) potatoes, carrots, reserved clam juice, salt, pepper, simmer until vegetables are done

Step 4

Add in the milk, clams and chopped parsley stirring frequently until heated through

Step 5

You may wish to serve at this point but we make a roux, melting shortening in a heavy pan, adding the flour browning to golden brown and whisking into the Chowder


No special items needed.

5 Reviews


Tasty clam chowder. I goofed - I thought I had a couple of carrots but I had used them so no carrto. Still tasted Mmmm. Much as I would have loved using half & Half I kept it low using only 2% milk. Although I'm sure not as good I still loved it


review by:
(23 Sep 2015)


A really delicious and creamy clam chowder and I loved it! It was even better the second day after the flavors got a chance to marry. Thank you for sharing it with us Gerry. I will make it again! Linda


(3 Mar 2015)


Wow, is this good. I used red potatoes and canned whole baby clams and peppered bacon. I subbed unsalted butter for the shortening when making the roux. Great with a loaf of hot sourdough bread. Will be making this again for sure.


review by:
(20 Dec 2013)


What a great chowder this is!!! I made this using fat free evaporated milk and this was nice and creamy and super tasty!!! Made for the Pick Me! Recipe Tag Game.


review by:
(3 Apr 2013)


I never would eat anything with clams before. We took a trip to Washington St. and I had clam chowder. Not so bad. So I looked for a recipe when we got home. I found this one and decided to try it. I'm telling you, you can't go wrong with this one! It's absolutely wonderful so long as you don't forget to make sure the clams are chopped! I forgot the second time I made this and well...I wasn't so thrilled then but that was my fault. It's easy to make. Really good flavor. The bacon I used gave it kind of a smoky flavor. I served this with home made bread from scratch. Husband and I both think that this is a keeper. Even my daughter in law that don't like clams either liked this! Good Job Gerry999"


review by:
(30 Oct 2011)

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