This Clam Chowder recipe has been a family favorite for so many years. We like to sprinkle a little red wine vinegar on top. That’s totally optional, but I recommend you try it!
I feel like clam chowder is one of those kinds of soups that you can make all year long. No need to wait for cold weather for clam chowder. Serve it for dinner, serve it for lunch or display it for a party on 4th of July. It’s so delicious that you’ll want to eat it often.
I grew up with my Mom making this recipe. And now everyone in my family reaches for this recipe too. It’s a good one. If you prefer, I also have a good recipe for a low fat clam chowder (although this one is better, in my opinion!)
Ingredients needed:
onion
celery
red potatoes
canned chopped clams
salt
unsalted butter
all purpose flour
whole milk
nonfat milk
How to make Clam Chowder:
The complete, printable recipe is at the end of this post.
To a large saucepan, add the onion, celery and potatoes. Pour the clam juice over the veggies (don’t add the clams yet); add enough water just to cover the vegetables, sprinkle on salt, and simmer until tender.
Make the white sauce when the veggies are done simmering. In another large saucepan, melt the butter, and then add the flour, mixing well with a wire whisk. Add the milks and whisk until slightly thickened. Add the clams, simmered vegetables and more salt, as desired. Heat through.
The soup will thicken more upon standing.
Can you use fresh clams instead of canned clams for clam chowder?
Yes! I don’t live in a place where we have access to fresh clams, but if you do then you can certainly use them instead of canned. Use 1 pound of shelled clams, and then add one bottle of clam juice.
Serve in soup bowls . You can sprinkle a little fresh parsley on top, if you’d like. That just makes it look prettier.
Serve with crusty bread. I prefer sourdough with clam chowder. It’s perfect for dunking, and I love the tang of sourdough with the flavor of the chowder. As I mentioned before, we like to sprinkle a little red wine vinegar on top of our clam chowder. It’s something my Mom used to do, and we’ve all just followed her lead. It’s good! Enjoy!
The Best Chowder Recipes
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Print
Clam Chowder
This New England style clam chowder has been a family favorite for many years.
Course Soup Cuisine American Keyword chowder, clam chowder
Prep Time 20 minutes minutes Cook Time 20 minutes minutes Total Time 40 minutes minutes
Servings 8 servings
Calories 293 kcal
Author RecipeGirl.com
Ingredients 1 cup onion, diced 1 cup celery, diced 2 cups diced red potatoes (skin on) Three 6.5 ounce cans chopped clams, juice reserved 1 teaspoon salt ½ cup unsalted butter ½ cup + 2 tablespoons all purpose flour 2 cups whole milk 2 cups nonfat milk
Instructions To a large saucepan, add the onion, celery and potatoes. Pour the clam juice over the veggies (don't add the clams yet); add enough water just to cover the vegetables, sprinkle on salt, and simmer until tender. Make the white sauce when the veggies are done simmering. In another large saucepan, melt the butter, and then add the flour, mixing well with a wire whisk. Add the milks and whisk until slightly thickened. Add the clams, simmered vegetables and more salt, as desired. Heat through. The soup will thicken more upon standing. Serve in soup bowls with a chunk of crusty sourdough bread.
Notes
As an alternative to using canned clams, if you have access to fresh clams, use 1 pound of shelled clams + 1 bottle of clam juice.
We like to sprinkle red wine vinegar on top of our clam chowder. Try it!
Nutrition Serving: 1 serving | Calories: 293 kcal | Carbohydrates: 27 g | Protein: 15 g | Fat: 14 g | Saturated Fat: 9 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Trans Fat: 1 g | Cholesterol: 57 mg | Sodium: 394 mg | Potassium: 564 mg | Fiber: 2 g | Sugar: 8 g | Vitamin A: 808 IU | Vitamin C: 7 mg | Calcium: 198 mg | Iron: 2 mg
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