Crab and Clam Chowder

Crab and Clam Chowder


10 people made this

About this recipe: This soup is lusciously thick and delicious. Vegetables are simmered with clams and crab meat in a creamy potato soup base. It's the perfect soup for the cold winter months. For a creamier soup, use cream instead of milk.


Serves: 6 

  • 60g margarine
  • 1 large onion, finely chopped
  • 5 tablespoons finely chopped celery
  • 4 tablespoons finely chopped carrots
  • 1 tablespoon plain flour
  • 1/8 teaspoon crushed chillies
  • 1/4 teaspoon dill weed
  • 1.5 litres water
  • 3 cubes chicken stock
  • 1 teaspoon Worcestershire sauce
  • 465g cubed potatoes
  • 1/4 teaspoon black pepper
  • 350ml milk
  • 1 (170g) tin crab meat, drained
  • 2/3 (280g) tin baby clams, drained and chopped

Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

  1. Heat margarine in a large frying pan over medium heat. Stir in onion, celery and carrots; cook until soft.
  2. Stir in flour, crushed chillies and dill weed. Mix in water, stock cubes and Worcestershire sauce.
  3. Add potatoes and season with black pepper; cook until potatoes begin to soften, about 10 minutes. Stir in milk, crab meat and clams; simmer 15 to 20 minutes.

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