Search thousands of recipes reviewed by home cooks like you.

Clam Chowder III

Clam Chowder III

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
BABYBLUEUT

BABYBLUEUT

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

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

Based on a 2,000 calorie diet

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

crcowley
79

crcowley

11/19/2006

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!

TJMERTZ
54

TJMERTZ

10/31/2003

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 !!!

JACK19
46

JACK19

11/24/2007

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.

Similar recipes