Clam Chowder

Prep Time
Cook Time
Ready In

Recipe: #1272

October 24, 2011

"My Best attempt at clam chowder over the years, thick and luscious, so much flavour. On special occasions I have added clams in the shell and mussels in the shell, with prawns added right at the end, oh my everyone loved it turned into a seafood chowder."

Original is 10 servings


  • Serving Size: 1 (246.2 g)
  • Calories 230.8
  • Total Fat - 13.1 g
  • Saturated Fat - 7.6 g
  • Cholesterol - 47 mg
  • Sodium - 650 mg
  • Total Carbohydrate - 18.2 g
  • Dietary Fiber - 1.6 g
  • Sugars - 5.5 g
  • Protein - 10.5 g
  • Calcium - 161.2 mg
  • Iron - 1 mg
  • Vitamin C - 7.6 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Fry bacon in a large Dutch oven until crisp, remove with slotted spoon and set aside. Add onion to pot, saute until softened, then add potatoes and chicken stock. Season with salt and cayenne, cover and cook for 15 minutes.

Step 2

In a second large saucepan, melt butter, whisk in flour, whisking to make a roux. Cook for 1 minute, then add cream and milk while whisking. Cook over low heat until thickened.

Step 3

Pour into onion and potato mixture, add clams, 2 cans undrained, add clams only, from the other cans reserving the juice. Add Worcestershire and bacon.

Step 4

Add the other 2 cans of reserved juice a bit at a time to reach desired consistency and only if you want the soup less thick. Stir and gently cook over moderate heat until heated through. Transfer to soup tureen and garnish with parsley and paprika if using.


No special items needed.

3 Reviews


This is so yummy...made as posted but next time I think I'll add the bacon just prior to serving along with the chopped parsley...that way there will be a bit of crunch to the chowder...made in honor of Derf...


review by:
(25 Nov 2020)


This is a fine tasting chowder and came out very well. I used salt pork and fried it in the bottom of the pan before starting anything then followed the recipe. It was delicious!


review by:
(16 Jan 2014)


Yummy! True comfort food! I accidentally bought heavy cream as I was trying to remember what I needed from memory while at the market. So the fresh parsley was omitted but I did garnish the soup with freeze dried parsley. I think the heavy cream made for a creamier richer version. In addition I used black pepper instead of the cayenne for DH, as he does not care for it. I will definitely be making this again. Thanks for a great lunch! Made for Billboard tag.


review by:
(22 Aug 2012)

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