Recipe Categories

Clam Chowder

I will never say no to a good clam chowder

Clam Chowder

Print Recipe Print Recipe  Full Page | 3x5 | 4x6         Share Recipe  Facebook Twitter Email More Sharing Options

Chowder Classic

2 tablespoons unsalted butter
1 medium onion, finely diced or leek
2 celery stalks, diced small
3 tablespoons all-purpose flour
2 cups chicken stock
2 (10-ounce) cans chopped clams in juice or 2 dozen fresh steamed clams with juice
1 cup heavy cream
2 bay leaves
Pinch of thyme
1 pound Idaho potatoes, cut into 1/2- inch cubes
Salt and freshly ground black pepper


In a medium hot pot big enough for the job add the butter. When the butter is melted add the onions and celery. Sauté until tender. Add the flour then stir continuously for 2 minutes. (The flour can be omitted. Some of us like it thin and some of us like it thick. The flour thickens the Chowder.) Add the stock, cream and potatoes. Add the bay leaf and thyme. Simmer until the potatoes are fully cooked. Add the clams and their juice. Bring to a simmer the season to taste with salt and Black pepper.
Serve with croutons, crackers… Whatever makes you happy? We made grilled corned beef sandwiches.