Clam Chowder III

Clam Chowder III

76 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m

“Very basic and easy, and by no means low in fat, but very well worth it.”

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Adjust Servings

Original recipe yields 6 servings



  1. In a blender, combine onion, garlic and enough water to make a smooth paste. Set aside.
  2. In a large pot, combine potatoes, celery, salt, pepper, onion mixture and juice from clams. Augment with enough water to cover. Bring to a boil, then reduce heat and simmer until potatoes are soft, 20 minutes.
  3. Stir in half-and-half and sugar. Combine melted butter and flour, then whisk into soup. Cook and stir until thickened. Stir in clams and adjust seasonings.

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Reviews (76)

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This recipe was very easy and tasted great. I did make a few changes, using a bottle of clam juice in place of half the water used to simmer the veggies. I also used fat free half and half, which did not seem to affect the flavor or texture of the chowder at all. I also added some crumbled bacon toward the end, which is an ingredient from another fish chowder recipe I have been making for years. If I do make this soup again, I would either cut the potatoes into larger cubes or simmer it for less time. The reason being is that when I whisked in the flour and butter mixture, most or all of the potatoes dissolved into the soup. This made for a more "mealy" mashed potato type of texture, which my husband does not find to be appropriate for Clam Chowder. I think I would also sauté the celery before adding the rest of the veggies to simmer, thus cutting down on the simmer time. Over all a hit for our family!



This recipe was fantastic. My husband asked "did you make this from scratch?" I told him I did and asked why. He said it was the best clam chowder he's ever had. This recipe went into my book the same day !!!



After four plus years I've made this recipe again. This time, I was not so impressed; lowering my rating from five stars to three. I didn't remember having to do so much to actually give this chowder some taste; but, this time, I added a teaspoon of thyme, 5 slices of diced bacon, 4-10 ounce cans of clams with juice, and a lot more pepper. As written, there simply aren't that many clams, or clam flavor, and the chowder is very under-spiced. Originally Reviewed: Apr. 16, 2003 Fantastic. Simple to make and delicious. I added 4 6.5 oz cans of clams instead of the called for two 10 oz cans, and served topped with bacon and cheddar cheese.

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Amount Per Serving (6 total)

  • Calories
  • 706 cal
  • 35%
  • Fat
  • 43.6 g
  • 67%
  • Carbs
  • 46.6 g
  • 15%
  • Protein
  • 32.6 g
  • 65%
  • Cholesterol
  • 183 mg
  • 61%
  • Sodium
  • 742 mg
  • 30%

Based on a 2,000 calorie diet



previous recipe:

My Best Clam Chowder


next recipe:

Manhattan Clam Chowder II