88 Ratings
  • 5 Rating Star 59
  • 4 Rating Star 22
  • 3 Rating Star 3
  • 1 Rating Star 2
  • 2 Rating Star 2

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.

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Ingredients

Directions

  • 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.

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  • 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.

Nutrition Facts

413.5 calories; 22.99 g protein; 32.03 g carbohydrates; 21.52 g fat; 100.17 mg cholesterol; 260.59 mg sodium.Full Nutrition


Reviews (67)

Read All Reviews

Most helpful positive review

07/02/2005
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.
(29)

Most helpful critical review

12/05/2004
I did not enjoy this soup.
(1)
88 Ratings
  • 5 Rating Star 59
  • 4 Rating Star 22
  • 3 Rating Star 3
  • 1 Rating Star 2
  • 2 Rating Star 2
04/01/2003
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
(34)
01/24/2003
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.
(30)
07/02/2005
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.
(29)
12/20/2010
Very nice for sure! I did some mods that you may like. Changes are: 3 cans of clams 3 potatoes 2/3 teaspoon thyme 2/3 cup flour 3-5 cloves of garlic 1 Stock of Leek. Make the roux as stated THEN add in the Leek and go from there. Make sure you add your extra water slow as if you over do it yuck.....water soup! Have fun and enjoy.
(19)
04/01/2003
This is my very favorite homemade clam chowder recipe. I make this now rather than buy it or eat it out. I add a lot more seasonings - especially garlic powder and I add dill celery salt and garlic salt for a really good taste.
(18)
02/18/2005
This was sooooooooo good! Since several of the reviews suggested adding more clams I added a 3rd can of chopped rather than minced clams along with a little garlic powder and a wee bit of dill. It was terrific. Definitely a keeper!
(12)
02/01/2007
This was so good. It was very creamy and smooth. I think I ended up adding 2 cups of water (the recipe doesn't tell you a certain amount). I'll definately make this again.
(11)
11/03/2003
What a wonderfully delicious and filling chowder. We loved it in fact I served it to a large family gathering and everyone loved it. I did add three ingredients to it that I felt would give it a little more flavor - 1 tsp. crushed garlic and 1/2 tsp. basil & 1/2 tsp. cilantro.
(8)
07/15/2003
My husband LOVED this! He kept going back for more until finally it was all gone! I didn't have thyme so just used italian seasoning. It was wonderful! Make it!!
(7)