Classic Clam Chowder

    (86)
    45 min

    This is a truly hearty clam and potato soup. Clams are simmered with potatoes, celery, onion and evaporated milk. Serve with fresh crusty bread. Perfect for the winter months.


    85 people made this

    Ingredients
    Serves: 6 

    • 115g butter
    • 2 sticks celery, chopped
    • 1 onion, chopped
    • 60g plain flour
    • 1 1/3 (280g) tins clams, drained, juice reserved and finely chopped
    • 2 potatoes, peeled and cubed
    • 350ml evaporated milk
    • 1/2 teaspoon dried thyme
    • salt and pepper to taste

    Method
    Prep:10min  ›  Cook:35min  ›  Ready in:45min 

    1. In a large saucepan over medium high heat, combine the butter, celery and onion. Saute for about 3 minutes, add the flour and stir well to make a dry roux. Add the reserved clam juice to make a paste, then slowly add enough cold water to reach the desired thickness.
    2. Add the potatoes, milk, thyme and salt and pepper. Reduce heat to low and allow soup to simmer for about 20 minutes or until the potatoes are tender. Add the clams and allow to heat through.

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    Reviews & ratings
    Average global rating:
    (86)

    Reviews in English (65)

    by
    34

    I made this exactly as the recipie called for and it was - just OK - it seemed to lack any convincing flavor of anything in particular - there was no evidence of clams unless you happened to get one in your spoon - my overall impression was - too bland - so, toward the end of the 20 minute simmer I added a bay leaf and, a dash of celery salt, and a dash of basil - that helped some - if I make it again, I think I'll start with something like bacon drippings instead of plain butter  -  01 Feb 2002  (Review from Allrecipes US | Canada)

    by
    30

    I am always trying out different clam chowder recipes. Although none are as good as my mothers! This one is a keeper. I have served it now a few times and always get raves. I do add just a hint of sherry occasionally and always top the bowl of with a small pat of butter and a sprinkle of paprika.  -  26 May 2002  (Review from Allrecipes US | Canada)

    by
    29

    Excellent recipe. The only thing I do differently is to cook a few strips of diced bacon along with the onion and celery and reduce the butter slightly to compensate for the added fat.. I have used regular milk or half and half cream instead of evaporated milk also.  -  02 Jul 2005  (Review from Allrecipes US | Canada)

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