Rating: 4 stars
12 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

A chunky, delicious chowder with a back-east taste.

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Recipe Summary

cook:
30 mins
total:
45 mins
prep:
15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Drain juice from the clams into a medium size pot, set the clams aside. Add water or bottled clam juice. Add potatoes and onions to the pot and cover. Cook over a medium heat until potatoes are soft. Stirring occasionally.

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  • Add milk, evaporated milk, butter or margarine, parsley, thyme, seafood seasoning, celery salt, salt and pepper to taste, cracker crumbs and clams.

  • Simmer until soup is about to boil, be careful not to let it boil. Serve hot.

Nutrition Facts

559 calories; protein 28.7g; carbohydrates 70.1g; fat 18.5g; cholesterol 83.4mg; sodium 618.8mg. Full Nutrition
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