Best Clam Chowder
Total TimePrep: 15 min. Cook: 30 min.
Makes9 servings (about 2 quarts)
- 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
- 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.
Nutrition Facts1 cup: 170 calories, 6g fat (4g saturated fat), 26mg cholesterol, 502mg sodium, 19g carbohydrate (6g sugars, 2g fiber), 9g protein.
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Dec 3, 2017
Excellent soup and east to make. Very flavorful. Due to personal preference, I reduce the pepper and add more clams. Haven’t made any other clam chowder since I found this recipe. Thank you, Joy
Jul 30, 2013
was very good and easy to make!
Mar 30, 2010
I love it!!!! Have made it multiple times for my family!
Jan 27, 2010
I discovered this recipe last year & we loved it we make it as often as we can now.
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.
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