Search thousands of recipes reviewed by home cooks like you.

Wilma's Clam Chowder

  • Prep

  • Cook

  • Ready In

Wilma Scott

A chunky, delicious chowder with a back-east taste.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 559 kcal
  • 28%
  • Fat:
  • 18.5 g
  • 28%
  • Carbs:
  • 70.1g
  • 23%
  • Protein:
  • 28.7 g
  • 57%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 619 mg
  • 25%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. Add milk, evaporated milk, butter or margarine, parsley, thyme, seafood seasoning, celery salt, salt and pepper to taste, cracker crumbs and clams.
  3. Simmer until soup is about to boil, be careful not to let it boil. Serve hot.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

JWSUTTON
25
11/2/2003

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 extra. This hit the spot on a cool rainy evening and tasted even better the next day for lunch.

j davick
10
1/7/2007

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.

Julie Fegler
9
2/24/2005

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 crackers 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.