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Mom’s Clam Chowder

Total Time

Prep: 30 min. Cook: 45 min.


11 servings (2-3/4 quarts)

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


  • 1/2 cup each chopped onion, celery and carrot
  • 1/4 cup chopped green pepper
  • 3/4 cup butter, divided
  • 3/4 cup 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


  1. 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.
  2. 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 tender, stirring frequently.
  3. Add the cream, clams and milk; heat through (do not boil). Discard bay leaf before serving.

Nutrition Facts

1 cup: 266 calories, 18g fat (11g saturated fat), 70mg cholesterol, 927mg sodium, 16g carbohydrate (4g sugars, 1g fiber), 9g protein.

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