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Mom's Clam Chowder

 Mom's Clam Chowder
When we lived in Michigan, this was a perfect comforting soup when blustery winds blew into town. The steaming bowls of soup warmed up icy toes just right!—Christine Schenher, San Clemente, California
11 ServingsPrep: 30 min. Cook: 45 min.

Ingredients

  • 1/2 cup each chopped onion, celery and carrot
  • 1/4 cup chopped green pepper
  • 3/4 cup butter, divided
  • 3/4 cup King Arthur Unbleached All-Purpose Flour
  • 1 carton (32 ounces) chicken broth
  • 1 bottle (8 ounces) clam juice
  • 1 medium potato, peeled and cubed
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried parsley flakes
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon pepper
  • 2 cups half-and-half cream
  • 4 cans (6-1/2 ounces each) minced clams, undrained
  • 1 cup milk

Directions

  • In a Dutch oven over medium heat, cook the onion, celery, carrot and
  • green pepper in 1/4 cup butter until tender. Add the remaining
  • butter; cook until melted. Sprinkle with flour; stir until blended.
  • Gradually stir in the broth, clam juice, potato and seasonings. Bring
  • to a boil; cook and stir for 2 minutes or until thickened. Reduce
  • heat; simmer, uncovered, for 15-20 minutes or until potato is

2 of 2

Mom's Clam Chowder (continued)

Directions (continued)

  • tender, stirring frequently.
  • Add the cream, clams and milk; heat through (do not boil). Discard
  • bay leaf before serving. Yield: 11 servings (2-3/4 quarts).
Nutritional Facts: 1 cup equals 266 calories, 18 g fat (11 g saturated fat), 70 mg cholesterol, 927 mg sodium, 16 g carbohydrate, 1 g fiber, 9 g protein.