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Rich Clam Chowder Recipe

Rich Clam Chowder Recipe

"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. YIELD:22 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. Add the vinegar, parsley, salt, pepper and clams. Cook 5-10 minutes longer or until heated through. Yield: 22 servings (1 cup each).

Nutritional Facts

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

Reviews for Rich Clam Chowder

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Reviewed 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!"

Reviewed 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!!"

Reviewed 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."

Reviewed 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""

Reviewed 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"

Reviewed Feb. 20, 2013

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

Reviewed Jun. 4, 2012

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

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