A deliciously simple homemade clam chowder recipe that warms your soul through and through! This tastes like something you might be served at a southern coastal restaurant. This goes best with a nice crisp green salad and hot crusty bread.


Recipe Summary

20 mins
1 hr
1 hr 20 mins
10 servings


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Bring a large pot of lightly salted water to a boil and add potatoes, mushrooms, onion, and green pepper. Reduce heat to low; cook vegetables at a simmer until potatoes are tender, about 30 minutes. Drain. Place boiled vegetables back into the pot and raise heat to medium.

  • Stir half-and-half, clams with their juice, cream of mushroom soup, butter, and parsley into vegetables; bring to a boil, stirring occasionally. Reduce heat to low and simmer until thickened, about 30 minutes; stir often. Season with salt, black pepper, and seafood seasoning.

Cook's Notes:

I highly recommend utilizing a food processor for the chopping/mincing of the vegetables. Also, please note that this soup comes in very handy with sneaking vegetables into picky eaters! I know that my own mother would sneak in pureed carrots aka 'orange powder' more often than not. Just know that this recipe is highly customizable and very filling. It also freezes well.

If the soup becomes too thick, you can thin it with milk and readjust the seasonings.

Nutrition Facts

604 calories; protein 17.9g 36% DV; carbohydrates 57g 18% DV; fat 35.2g 54% DV; cholesterol 109.6mg 37% DV; sodium 906.2mg 36% DV. Full Nutrition

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Rating: 5 stars
This is my recipe and my family STILL loves it! Read More