Clam Chowder

  • Prep Time: 15 mins
  • Total Time: 35 mins
  • Servings: 4
  • About This Recipe

    “A wonderful New England comfort food.”


  • 1quartsoft-shell clam, lightly steamed( just until the shells open)
  • 1onion, chopped
  • 3mediumpotatoes, diced
  • 2tablespoonsparsley, chopped
  • 1/4 lbbutter
  • 2cupsmilk
  • salt and black pepper
  • Directions

  • Melt butter in a saucepan, add onion and cook until tender but not brown.
  • Add potatoes and just enough water to cook potatoes (about ten minutes).
  • When potatoes are tender add parsley, salt and pepper, and clams with their juice.
  • Just before serving add 2 cups milk and heat but do NOT boil.
  • Reviews

  • “This sounds a lot like my father-in-law’s recipe (which I lost) from Norfolk, VA.Only he started out with frying some bacon and adding the rest of the ingredients to it.It was a thin soup but, oh, so good!I prefer the thin version over the thicker one.”

  • “Hubby came home yesterday with a bag full of fresh clams!! I have been making clam chowder like this for years, it is a great recipe. He steamed and shelled the clams, strained the clam juice and I did the rest! I prefer a creamy clam chowder, hubby likes it just like this!”

  • “Whoops…don’t use condensed milk in any soups or chowders. It containes sugar and is better used in desserts.(Use evaporated milk instead!) “

  • “subj.#7155 receipe is good,following suggestions. get shucked clams from fish mkt, much easier to do in new england.steam in collender for 4 min.or they,ll be rubbery.use i bottle clam juice add to onions and potatos.pour excess juice from steaming clams inwith potato mix.bring to hot not boil//// serve in individual bowls adding condensed milk with 50/50 light cream to each bowl. almost forgot most important detail. start by rendering out diced up lean salt pork intil golden browm before adding anything. sit back and really enjoy true cape cod clam chowder the way it should be made from early wampanoug indians. thought you might like it. cut the clams in half when steamed.wil add more body to chowder.”