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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.
  • Total Time
    Prep: 45 min. Cook: 25 min.
  • Makes
    22 servings (1 cup each)

Ingredients

  • 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

Directions

  • 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.
Nutrition Facts
1 cup: 318 calories, 21g fat (14g saturated fat), 85mg cholesterol, 675mg sodium, 20g carbohydrate (5g sugars, 1g fiber), 8g protein.

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Reviews

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Average Rating:
  • marniehook
    Aug 24, 2016

    Fabulous! I cook the potatoes in 3 jars of clam juice and omit the water. I add 3 large chopped carrots. I get rave reviews every time I make it!

  • FeralKat
    Feb 25, 2014

    My husband &I love the richness of this chowder. I'll definitely make this recipe again! Great way to celebrate Nat'l clam chowder day!!

  • CLGourmet
    Feb 25, 2014

    I detest any recipe for soup that uses flour as a thickener. Use cream! Sorry, that is just me. I hate the mouth feel of the flour. Butter and flour are so much tastier and authentic.

  • Scrosen
    Oct 17, 2013

    This is the only recipe I'll ever use. It is creamy, thick and just a masterpiece. Definately a "kiss the cook, 5 star"

  • Chef-Gregorio
    Apr 6, 2013

    That vinegar gives it the perfect little bit of zing that I love! I'm a professional chef and tweak it slightly more but when it's my soup of the day I almost run out of bowls, everyone loves it! Lol

  • Helenw7olf
    Feb 20, 2013

    Best clam Chowder I've had! Everyone loved it and will make it again & again

  • annabee30
    Jun 4, 2012

    Family loves it when I make this. I add clam base for a more pronounced clam flavor.