Clam Chowder

I love making this soup at home because every time I order it at the restaurants its always really salty, and cheap on the clams. 

Clam Chowder Recipe

By January 9, 2014

  • Prep Time :5 minutes
  • Cook Time :45 minutes
  • Yield : 8 servings



Dice up the onions, carrots and celery, place in a large pot with the butter and sweat it out for about 5 minutes.

Once the onions are translucent, throw in the herbs and cubed potato. Add remaining clam juice, water, and can of clams with their juices.

* If you can not find clam juice use a cube of fish bouillon.

Simmer on medium heat until all the vegetables are tender. Meanwhile, mix the cornstarch with the milk, making sure the cornstarch is completely dissolved.

Pour the milk and cornstarch mixture into the soup, letting it boil for 5-10 minutes, you can adjust the thickness by adding more or less cornstarch.


One Response to Clam Chowder

  1. Chris Caldwell @ World Cup of Food

    This reminds me of my dad’s recipe. He uses canned clams also. I tried to improve it with fresh clams that we dug ourselves and his was still better.

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