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clam chowder

(1 rating)
plus4 avatar
Recipe by
Laura Oravez
@plus4
Minneapolis, MN

This is in a church cookbook my mom gave me when I set up my own house many years ago. One of the first soups my family asks for when the weather turns colder.

(1 rating)
prep time 20 Min
cook time 30 Min

Ingredients For clam chowder

  • 2 c
    chopped clams (2~6 1/2 0z. cans)
  • 1 c
    celery, diced
  • 1/2 c
    onion, diced
  • 2 c
    clam juice (add juice from cans, more water)
  • 2 c
    potatoes, sliced bite~sized
  • WHITE SAUCE:
  • 1 qt
    half & half
  • 1/2 c
    flour
  • 1 Tbsp
    accent (optional)
  • 1/2 c
    butter
  • 1 tsp
    thyme~ground or leaves
  • salt & pepper to taste
  • fish shape or round soup crackers
  • crusty bread

How To Make clam chowder

  • 1
    NOTE:This recipe is a chowder~more or less of something is not going to matter either way. Easily doubled or tripled.
  • 2
    Simmer in large pot (abt 5 qt. for single batch) for 30 minutes: Clams, clam juice, celery, onion, and potatoes. (Put celery in first as this takes longer to cook)
  • 3
    While above is simmering; In another smaller pot make the white sauce. To make a white sauce lump~free, you have to pretty much stir constantly until it thickens. I use a big slotted spoon to push the air pockets out of the flour as I add it to the half & half. Keep stirring on lower heat~being careful not to burn the bottom. After its thick, just stir it gradually into the bigger clam pot. Letting it simmer @ 30 mins. or so gives the chowder time for the flavor to develop. Keep the heat low, making sure to stir the bottom occasionally. Serve with crusty bread or soup crackers!
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