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Best Clam Chowder

 Best Clam Chowder
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
9 ServingsPrep: 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).
Nutritional Facts: 1 serving (1 cup) equals 170 calories,

2 of 2

Best Clam Chowder (continued)

Nutritional Facts: 6 g fat (4 g saturated fat), 26 mg cholesterol, 502 mg sodium, 19 g carbohydrate, 2 g fiber, 9 g protein.