Clam Chowder

This recipe has been a family favorite for so many years: Clam Chowder

Clam Chowder

Yield: 6 to 8 servings

Prep Time: 20 minutes

Cook Time: 20 minutes

Clam Chowder

This is our family's special recipe for clam chowder. We've eaten and enjoyed it for many years now.


  • 1 cup onion, diced
  • 1 cup celery, diced
  • 2 cups diced red potatoes, skin-on 
  • 2 to 3 (6.5 ounce) cans clams, juice reserved 
  • 1 teaspoon salt
  • 1/2 cup unsalted butter
  • 1/2 cup + 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 2 cups nonfat milk 


  1. Place onion, celery and potatoes in a large saucepan. Pour clam juice over veggies (don't add the clams yet); add enough water just to cover the vegetables, sprinkle on salt, and simmer until tender.
  2. Make white sauce when veggies are done simmering. In another large saucepan, melt butter; add flour, mixing well with a wire whisk. Add milks and whisk until slightly thickened. Add clams, simmered vegetables and more salt, as desired. Heat through.  The soup will thicken more upon standing.
  3. Serve in soup bowls with a chunk of crusty sourdough bread.


*We like to sprinkle red wine vinegar on top of our clam chowder. Try it!
*An alternative to using canned clams... if you have access to fresh clams, use 1 pound of shelled clams + 1 bottle of clam juice.