Clam Chowder Canadian Military Style

Clam Chowder Canadian Military Style

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"This is a thick, hearty chowder. I got the recipe from a friend in the Canadian Army. Serve with fresh rolls or thick slices of bread, if desired."


45 m servings 414 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 414 kcal
  • 21%
  • Fat:
  • 21.5 g
  • 33%
  • Carbs:
  • 32g
  • 10%
  • Protein:
  • 23 g
  • 46%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 261 mg
  • 10%

Based on a 2,000 calorie diet

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  1. In a large saucepan over medium high heat, combine the butter, celery and onion. Saute for about 3 minutes, add the flour and stir well to make a dry roux. Add the reserved clam juice to make a paste, then slowly add enough cold water to reach the desired thickness.
  2. Add the potatoes, milk, thyme and salt and pepper. Reduce heat to low and allow soup to simmer for about 20 minutes, or until the potatoes are tender. Add the clams and allow to heat through.
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  1. 82 Ratings


I made this exactly as the recipie called for and it was - just OK - it seemed to lack any convincing flavor of anything in particular - there was no evidence of clams unless you happened to get...

I am always trying out different clam chowder recipes. Although none are as good as my mothers! This one is a keeper. I have served it now a few times and always get raves. I do add just a h...

Excellent recipe. The only thing I do differently is to cook a few strips of diced bacon along with the onion and celery and reduce the butter slightly to compensate for the added fat.. I have u...