Marilyn's Cheesy Clam Chowder

Marilyn's Cheesy Clam Chowder

33 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
Recipe by  Marilyn

“A little different twist on an old favorite...cheese makes the difference! Substitute half and half cream for a richer chowder.”

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Adjust Servings

Original recipe yields 6 servings



  1. In a Dutch oven, cook bacon over medium heat until crisp. Remove bacon, drain on paper towels, and crumble. Reserve. Drain clams, reserve juice.
  2. Cook and stir carrot, celery, and onion in bacon fat until onion is transparent.
  3. Stir in flour, cornstarch, potatoes, salt, and pepper. Cook and stir until mixture is bubbly. Add reserved clam liquor to clam juice to measure 3 1/2 cups; stir juice and milk into the vegetable mixture. Heat just to boiling, and reduce heat to simmer. Cook, stirring occasionally, until mixture thickens.
  4. Add clams, potatoes, and cheese; stir until cheese is melted. Sprinkle with reserved bacon, and garnish with chopped parsley.

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Reviews (33)

Rate This Recipe
Doug Matthews

Doug Matthews

My 3 1/2 year old daughter and I made this over the weekend and it was great. We added extra veggies and used half & half instead of milk to make it extra creamy. It is definitely in our family's soup rotation from now on.



This is very good chowder - thick, rich and tasty. I cut the amount of cheese just a bit, but it definitely added a richness to the flavor without tasting too "cheesy". I will be making this one again and again. Thank you.



Needs more potatoes. Directions step 4 & 5 both say to add the potatoes. Which is correct? Still a good flavor, will use again (modified).

More Reviews

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Amount Per Serving (6 total)

  • Calories
  • 583 cal
  • 29%
  • Fat
  • 30.5 g
  • 47%
  • Carbs
  • 26.5 g
  • 9%
  • Protein
  • 48.3 g
  • 97%
  • Cholesterol
  • 149 mg
  • 50%
  • Sodium
  • 1032 mg
  • 41%

Based on a 2,000 calorie diet



previous recipe:

Quick and Easy Clam Chowder


next recipe:

New England Clam Chowder III