“A chunky, delicious chowder with a back-east taste.” - by Wilma Scott
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Drain juice from the clams into a medium size pot, set the clams aside. Add water or bottled clam juice. Add potatoes and onions to the pot and cover. Cook over a medium heat until potatoes are soft. Stirring occasionally.
- Add milk, evaporated milk, butter or margarine, parsley, thyme, seafood seasoning, celery salt, salt and pepper to taste, cracker crumbs and clams.
- Simmer until soup is about to boil, be careful not to let it boil. Serve hot.
Nutrition
Amount Per Serving (4 total)
- Calories
- 559 cal
- 28%
- Fat
- 18.5 g
- 28%
- Carbs
- 70.1 g
- 23%
Based on a 2,000 calorie diet
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Reviews (10)
Rate This Recipe
"Thick, creamy and delicious. I used 2% milk and evaporated milk to keep the chowder fairly low-fat and it's still very rich tasting. I also used a 12 oz can of clams (instead of 6 1/2) for a little ..." See moreextra. This hit the spot on a cool rainy evening and tasted even better the next day for lunch."
j davick
"One star is to much for this recipe, but there is nothing lower. this mess tasted like soda crackers and milk, everyone in the house tasted it and said it was not good...." See more"
CHEFJULIE1
"I really wanted to love this recipe. It seemed like a healthy alternative to the clam chowders with cream or half and half. Unfortunately, I wasn't pleased with the result. It was thick, but the cr..." See moreackers made it seem mealy. My husband and daughter thought it was great, but even after doubling the clams, and using all clam juice instead of water, I thought it lacked flavor."
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