Crab and Clam Chowder

    1 hour

    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.

    12 people made this

    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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    Reviews in English (12)


    My boyfriend came home with a spider crab he caught in the harbor down the street, having no idea what to make I searched and found this amazing recipe. It takes a bit longer to make than it states but it is well worth it. I loved it, my friends loved it and many asked me for the recipe. I brought the leftovers to Easter and the grandparents loved it too. If you use live crab make sure you kill it before you place into boiling water (15 mins). Also I added a bit more carrots and celery. Make sure to use a white onion.  -  21 Apr 2006  (Review from Allrecipes US | Canada)


    FANTASTIC!!! ok, perhaps the reason why I chose to make this dish is because my boyfriend's name is Matt, but this was wonderful! Some modifications...I honestly didn't want to put canned crab in the bisque, instead used 2 cans of minced clams (not drained) and one can of oysters (DRAINED). Perhaps with the extra juice from the extra can of clams, it was too soupey, so we added one more tablespoon of flour. We also thought it was a bit bland while simmering, so we added one more buillion cube and garlic salt to taste. This was amazing and Matt and Me are super happy we found this recipe!  -  05 Jan 2008  (Review from Allrecipes US | Canada)


    I tried this recipe last night, but made a small addition of 1 lb of bay scallops. It went very well, and was an excellent soup that Jason and I had with garlic bread. Great job Matt!  -  13 Sep 2007  (Review from Allrecipes US | Canada)