Best Clam Chowder Recipe

4.5 5 12
Best Clam Chowder Recipe
Best Clam Chowder Recipe photo by Taste of Home
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Best Clam Chowder Recipe

Read Reviews
4.5 5 12
Publisher Photo
I serve this cheesy chowder every Christmas or New Year's. Throughout the year, I substitute the potatoes and clams with broccoli and find that even the grandchildren enjoy the taste. —Joy Schuster Glentana, Montana
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.

Ingredients

  • 4 cups cubed red potatoes
  • 3 cups water
  • 1 medium carrot, grated
  • 1 small onion, chopped
  • 2 teaspoons chicken bouillon granules
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon pepper
  • 2 tablespoons all-purpose flour
  • 1/2 cup cold water
  • 3 cans (6-1/2 ounces each) chopped clams, drained
  • 2/3 cup cubed process cheese (Velveeta)
  • 1 can (12 ounces) evaporated milk

Directions

In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until potatoes are tender.
In a small bowl, combine flour and cold water until smooth. Stir into potato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add clams and cheese; cook and stir until cheese is melted. Stir in milk; heat through. Yield: 9 servings (about 2 quarts).
Originally published as Christmas Clam Chowder in Taste of Home December/January 2007, p40

Nutritional Facts

1 cup: 170 calories, 6g fat (4g saturated fat), 26mg cholesterol, 502mg sodium, 19g carbohydrate (6g sugars, 2g fiber), 9g protein.

  • 4 cups cubed red potatoes
  • 3 cups water
  • 1 medium carrot, grated
  • 1 small onion, chopped
  • 2 teaspoons chicken bouillon granules
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon pepper
  • 2 tablespoons all-purpose flour
  • 1/2 cup cold water
  • 3 cans (6-1/2 ounces each) chopped clams, drained
  • 2/3 cup cubed process cheese (Velveeta)
  • 1 can (12 ounces) evaporated milk
  1. In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until potatoes are tender.
  2. In a small bowl, combine flour and cold water until smooth. Stir into potato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add clams and cheese; cook and stir until cheese is melted. Stir in milk; heat through. Yield: 9 servings (about 2 quarts).
Originally published as Christmas Clam Chowder in Taste of Home December/January 2007, p40

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jetluvs2cook User ID: 1675049 161832
Reviewed Jul. 30, 2013

"was very good and easy to make!"

MY REVIEW
charnellrn User ID: 4755064 66628
Reviewed Mar. 30, 2010

"I love it!!!! Have made it multiple times for my family!"

MY REVIEW
sunshine_fortner User ID: 3373078 93909
Reviewed Jan. 27, 2010

"I discovered this recipe last year & we loved it we make it as often as we can now."

MY REVIEW
technogirl08 User ID: 4722676 145635
Reviewed Jan. 10, 2010

"Too much pepper. Perhaps needs little to none. I think I would go for a more traditional recipe for clam chowder the next time."

MY REVIEW
fivecarfan User ID: 1157072 208403
Reviewed Apr. 20, 2008

"I have made this recipe 5 times since I found it in the Taste of Home Annual. Incredible. I've made it for my Mother and she loves it. The only thing I do different, is use 4 cans of clams. Great recipe. Thanks"

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