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Rich Clam Chowder

 Rich Clam Chowder
"I came across a chowder recipe I liked several years ago and have made just enough changes to give it a unique flavor...and feed a pretty large crowd. People always go back for seconds, then ask for the recipe." —Teresa Dastrup, Meridian, Idaho.
22 ServingsPrep: 45 min. Cook: 25 min.


  • 6 cups diced peeled red potatoes
  • 3 large onions, finely chopped
  • 6 celery ribs, finely chopped
  • 3 cups water
  • 6 cans (6-1/2 ounces each) minced clams
  • 1-1/2 cups butter, cubed
  • 1-1/2 cups all-purpose flour
  • 8 cups half-and-half cream
  • 1/4 cup red wine vinegar
  • 2 tablespoons minced fresh parsley
  • 3 teaspoons salt
  • 1/4 teaspoon pepper


  • In a stockpot, combine the potatoes, onions, celery and water. Drain
  • clams, reserving juice; set clams aside. Add juice to potato
  • mixture. Bring to a boil. Reduce heat; cover and simmer for 10
  • minutes or until potatoes are tender.
  • Meanwhile, in a large saucepan, melt butter over medium heat. Whisk
  • in flour. Cook and stir for 5 minutes or until lightly browned.
  • Gradually stir in cream. Bring to a boil; cook and stir for 2
  • minutes or until thickened. Gradually stir into potato mixture.
  • Add the vinegar, parsley, salt, pepper and clams. Cook 5-10 minutes
  • longer or until heated through. Yield: 22 servings (1 cup each).