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Clam Chowder Recipe
Clam Chowder Recipe photo by Taste of Home
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12 servings

Ingredients

  • 2 cans (6-1/2 ounces each) minced clams
  • 6 medium potatoes, peeled and diced
  • 6 medium carrots, diced
  • 1/2 cup chopped onion
  • 1/2 cup butter, cubed
  • 1-1/2 cups water
  • 2 cans (12 ounces each) evaporated milk
  • 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Nutritional Facts

1 serving (1 cup) equals 230 calories, 11 g fat (7 g saturated fat), 33 mg cholesterol, 560 mg sodium, 28 g carbohydrate, 3 g fiber, 6 g protein.

Directions

  1. Drain clams, reserving liquid; set the clams aside.
  2. In a large kettle, combine the potatoes, carrots, onion, butter, water and reserved clam juice. Cook over medium heat for 15 minutes or until the vegetables are tender. Stir in the milk, soup, salt and pepper. Simmer, uncovered, until heated through. Stir in clams. Yield: 12 servings (3 quarts).
Originally published as Clam Chowder in Country Woman January/February 1993, p35

Nutritional Facts

1 serving (1 cup) equals 230 calories, 11 g fat (7 g saturated fat), 33 mg cholesterol, 560 mg sodium, 28 g carbohydrate, 3 g fiber, 6 g protein.

Reviews for Clam Chowder(7)

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Mar. 28, 2014

After reading the other reviews I decided to use cream of celery soup, the taste was unbelievable. I halved the recipe, but still used 2 cans of clams, I omitted the water and used the juice of both the cans that added up to the same amount of liquid. I also used a milk and heavy whipping cream mixture instead of the evaporated milk. My husband loved it, went back for seconds!!

MY REVIEW
Reviewed Feb. 13, 2013

It has no clam flavor. The recipe was followed exactly as written but I did double the amount of clams.

MY REVIEW
Reviewed Oct. 14, 2011

This is wonderful soup! Quick, easy & very tastey. I actually used 3 cans of minced clams with the juice from only 2 as dircted as we like a more chunky chowder. I also added about 1/2 cup of finely chopped celery & a tablespoon of minced garlic when cooking the carrots & potatoes.

MY REVIEW
Reviewed Apr. 20, 2011

I LOVE this! Added about 1/2 cup chopped celery, a tablespoon of garlic/herb mix that's salt free. Left the salt in the recipe out, and added 2/3 cup of fresh ciams we dug today instead of the canned clams. I'll take it with me to work tomorrow! Thanks for another really wonderful recipe!

MY REVIEW
Reviewed Sep. 3, 2010

I used this recipe as my main source for ingredients and just changed a few things. I used regular milk & some cream instead of evaporated milk, added celery, garlic (I think), and used 1lb of baby clams frozen in their own juice (not canned/tinny tasting). I also sautee'd the clams in butter to add to the flavor. I will definitely be using this recipe again, it was delicious! The only thing my husband wished is that there had of been more! :) I LOVE clam chowder and this one was yummy and best of all~homemade! :)

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