Search thousands of recipes reviewed by home cooks like you.

Clam Chowder Canadian Military Style

Clam Chowder Canadian Military Style

  • Prep

    10 m
  • Cook

    35 m
  • Ready In

    45 m
Yummie

Yummie

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.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

TNTGUY
32

TNTGUY

4/1/2003

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 one in your spoon - my overall impression was - too bland - so, toward the end of the 20 minute simmer I added a bay leaf and, a dash of celery salt, and a dash of basil - that helped some - if I make it again, I think I'll start with something like bacon drippings instead of plain butter

susangail
30

susangail

1/24/2003

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 hint of sherry occasionally and always top the bowl of with a small pat of butter and a sprinkle of paprika.

chellebelle
27

chellebelle

7/2/2005

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 used regular milk or half and half cream instead of evaporated milk also.

Similar recipes