» Food FAQ's
  » Preparation Hints
  » All Dip Chillers +
  » Dip Disposables
  » Dip Tools +
  » Holiday Dip Bowls
  » Bamboo
  » Compost Pails
  » Disposables +
  » Eco Info
  » Chef Tools +
  » Disposable Tableware +
  » Soup Recipes
  » Chafers - Kettles - Marmites
  » All Soup Bowls
  » Covered Soup Bowls
  » Disposable Bowls
  » French Onion Bowls & Crocks
  » Large Jumbo Soup / Chili Bowls
  » Oriental Soup Bowls
  » Soup Mugs
 Under $10
 $10 to $19.99
 $20 to $49.99
 Over $50

Home > MAKE SOUP > Soup Recipes > Clam Chowder
Clam Chowder
Clam Chowder Soup Recipes
15 Minute Clam Chowder Recipe Afternoon Delight Clam Chowder Recipe Alaska Clam Chowder Recipe Alaskan Clam and Corn Chowder
All-American Clam Chowder Recipe Bacon and Potato Clam Chowder Bob's Clam Hut Chowder Recipe Clam and Rice Chowder
Clam Chowder 1 Clam Chowder 2 Clam Chowder 3 Clam Chowder with Cheese
Clam 'n' Corn Chowdah Crab Meat Clam Chowder Crockpot Clam Chowder Easy Corn - Clam Chowder
Fish and Clam Chowder Hatteras Clam Chowder Manhattan Clam Chowder New England Clam Chowder
New England Clam Chowder 2 New England Clam Chowder 3 New England Clam Chowder 4 New York Clam Chowder
Noah's Ark Clam Chowder Ocracoke Style Clam Chowder Quick Cape Cod Clam Chowder Rhode Island Clam Chowder 1
Rhode Island Clam Chowder 2 Rocky Point Park Clam Chowder Smoky Clam Chowder Solomons Island Clam Chowder
The Cliff House Clam Chowder Venus de Milo Manhattan Clam Chowder Venus de Milo New England Clam Chowder

15 Minute Clam Chowder Recipe

  • 2 cans clams, drained
  • 2 celery stalks, chopped
  • 2 tablespoons dehydrated onion
  • 1 can cream of celery soup
  • 1 can cream of mushroom soup
  • 1 can cream of potato soup
  • 1 pint half and half or milk
Drain juice from clams into pan and cook celery and onion in juice until tender; about 10 minutes. Add the 3 cans of soup and dilute with half and half or milk to desired consistency. Bring to a boil; add clams but do not boil again.
Top of Page   print recipe

Afternoon Delight Clam Chowder Recipe

  • 2 tablespoons Butter
  • 2/3 cup Celery diced
  • 2/3 cup Onion diced
  • 2 cups Potatoes diced
  • 1 clove Garlic minced
  • 2 1/2 cups Hot Water
  • 1 ounce Clam Base
  • 2 cups Hot Water, more if needed
  • 7 ounces chopped Clams with Juice
  • 1 Carrot peeled and grated
  • 1 pint half and half
  • ***Roux***
  • 1/2 cup Butter
  • 1/2 cup Flour
Sauté celery, onion, and garlic in the 2 Tbsp. butter. Add potatoes and water, and simmer for 30 minutes. Add clam base, a pinch of thyme, salt, pepper, and hot water. Simmer for 15 minutes and add clams and carrot. Simmer 15 minutes and add half and half and water. Heat through until simmer. Meanwhile make a roux out of the 1/2 C. butter and the 1/2 C. Flour make sure that the flour cooks through before adding this to the simmering soup.
Top of Page   print recipe

Alaska Clam Chowder Recipe

  • 6 slices bacon, minced
  • 1 small onion, minced
  • 1 can (4 to 6 oz. size) minced clams
  • 2 small potatoes, cut small pieces
  • 1/2 teaspoon salt (or to taste)
  • 1 1/2 cup water
  • 1/2 can canned milk
  • 1 quart milk
Saute bacon until half crisp in frying pan. Place in medium saucepan with heavy bottom if possible. Add onions, clams in juice, potatoes, salt and water. Simmer for 15 minutes. Add canned milk and the one quart milk. Bring just under a boil, do not boil. Hold at medium warm, and serve with crackers.
Top of Page   print recipe

Alaskan Clam and Corn Chowder

  • 2 (7 oz.) cans minced clams
  • 3 slices bacon, chopped
  • 1 c. chopped onion
  • 2 c. diced raw potatoes
  • 1 1/2 c. whole kernel corn, drained
  • 3 c. milk
  • 1 bottle clam juice (optional)
  • 2 tbsp. flour
  • 1 tbsp. butter
  • 1 tsp. celery salt
  • 1 tsp. salt
  • Dash pepper
  • 1/2 c. coarse cracker crumbs

Drain clams and combine clam juice with enough water to make 1 cup (add bottle of clam juice). Pan fry bacon until crisp. Add onion and saute until tender, but not brown. Drain grease. Add potatoes and combined clam juice and water. Cover and simmer gently until potatoes are tender, about 15 minutes. Add corn and milk .
Top of Page   print recipe

All-American Clam Chowder Recipe

  • 3 slices bacon
  • 1/2 cup onions, minced
  • 1 can (7-1/2 ounce size) minced clams (save clam liquor)
  • 1 cup potatoes, cubed
  • 1 can cream of celery soup
  • 1 1/2 cup milk
  • 1 dash of pepper
In a saucepan cook the bacon until crisp. Remove from pan and break into one inch pieces. Brown the onions in the bacon fat.Add the clam liquor and the potatoes. Cover and cook over low heat until the potatoes are done (approx 15 minutes). Blend in the bacon pieces, minced clams, and remaining ingredients. Heat, but do not boil, bacon may be used for garnish.
Top of Page   print recipe

Bacon and Potato Clam Chowder

  • 1/2 lb. bacon, diced
  • 2 med. onions, sliced
  • 2 1/2 tbsp. flour
  • 5 lg. potatoes, diced (5 c.)
  • 2 tsp. salt
  • 1/2 tsp. peppe
  • r2 (8 oz.) cans minced clams and liquid
  • 4 c. milk
  • 1 c. half & half
  • 2 tbsp. butter
  • Dry parsley for garnish
Lightly brown bacon; add onion. Cook until tender. Stir in flour until blended. Add water and clam liquid to make 4 cups. Stir until thickened. Add potatoes, salt, and pepper. Cover and simmer until tender, about 10 minutes. Stir in clams, milk, half & half, and butter. Cook on low until hot. Sprinkle with dry minced parsley. Serve
Top of Page   print recipe

Bob's Clam Hut Chowder Recipe

  • 2 medium potatoes, peeled, cut 1/4 inch and diced
  • 1 small onion, minced
  • 1 rib celery, chopped
  • 5 cups clam juice
  • 1 cup water
  • 1 tablespoon fresh thyme
  • 1 tablespoon butter
  • 1 teaspoon Worcestershire sauce or to taste
  • 1/2 teaspoon salt or to taste
  • Fresh ground black pepper, to taste
  • 2 cups minced clams
  • 4 cups heavy cream
Combine potatoes, onion, celery, 1 cup of the clam juice, water, thyme, butter, Worcestershire, salt and pepper to taste in stockpot or Dutch oven. Heat to boiling, stirring often. Reduce heat. Simmer until potatoes are soft, about 20 minutes. Stir in clams and cook 5 minutes. Add remaining clam juice and cream. Heat to a simmer, about 10 minutes. Do not boil.
Top of Page   print recipe

Clam and Rice Chowder

  • 1 med. onion, chopped
  • 1 tbsp. butter
  • 2 can (6 1/2 oz. each) minced clams
  • 1 c. water
  • 1 pkg. (4.7 oz.) UNCLE BEN'S® country inn brand rice dish (cauliflower augratin)
  • 2 c. milk
  • 1/8 tsp ground red pepper, optional
  • 1 tbsp. flour
Cook and stir onion in butter in large saucepan 3 minutes. Drain clams, reserving liquid. Add clam liquid, water and contents of rice and seasoning packets to saucepan. Bring to a boil. Reduce heat, cover and simmer 8 minutes. Stir in clams, 1 1/2 cup milk and red pepper (if desired). Gradually add remaining 1/2 cup milk to flour stirring until smooth. Stir into soup. Cook over medium heat stirring occasionally until thickened, about 10 minutes. Makes 6 serving.
Top of Page   print recipe

Clam Chowder 1

  • 1 lb. Bacon
  • 2 onions, chopped
  • Lg. pkg. frozen hash browns
  • 5 cans clams
  • 3 cans Snow's clam chowder
  • 2 qts. half and half
  • 1 stick butter
  • Lots of pepperFry bacon, crumble; set aside.
Saute onions in bacon grease. Simmer hash browns in 1 cup water and juice from clams until done. Add clams, bacon, clam chowder, 2 quarts half and half and butter. Remove from heat and let sit for at least one hour. Can freeze. Reheat being careful not to burn. Serve with lots of pepper. 10 servings
Top of Page   print recipe

Clam Chowder 2

  • 5 cups bottled clam juice
  • 1 cup of flour
  • 1 cup onion, finely diced
  • 10 slices of cooked bacon, chopped
  • 2 tablespoons of margarine
  • 8 oz of cooked clams, chopped
  • 4 medium potatoes, cooked and cut in bite sized chunks
  • 1/2 cup milk
  • 1/2 cup light cream
  • 1 teaspoon salt
  • freshly ground black pepper
Heat the clam juice in a large saucepan on medium heat. In a separate pan, melt margarine and saute the diced onions until they appear translucent. Add bacon and flour to the melted margarine and stir continuously for 5 minutes. Increase heat on clam juice to medium-high, and with a wire whisk, add flour, margarine and onion mixture to the liquid. Stir constantly, breaking up any lumps that form. Add clams and stir. Add potato chunks, milk, cream, and salt and continue stirring. Decrease heat to medium-low, and allow to simmer for about 20 minutes, stirring frequently to avoid burning or sticking. Serve hot with oyster crackers, adding freshly ground black pepper to taste. If fresh clams are not available, substitute six ounces of canned clams, including the juice.
Top of Page   print recipe

Clam Chowder 3

  • 3 ounces salt pork, finely diced
  • 1 1/2 cups small diced yellow onion
  • 6 cups small diced baking potatoes, like russets
  • 2 cups milk
  • 1 (6.5 ounce) can clams, drained, juice reserved
  • 12 Little Neck clams
  • Kosher salt and freshly ground pepper
  • Chopped fresh parsley, for garnish
  • Sour cream, for garnish
  • Grape tomatoes, halved, for garnish
In a heavy-bottomed saucepot, render the salt pork until just crisp. Remove and discard. Sweat the onion in the pork fat until tender. Add the potatoes and cover with milk. Bring to a boil and let simmer until potatoes are soft. Season with salt and pepper. In a separate pot, fitted with a steamer basket, bring the reserved clam juice to a boil. Add clams and cover. Steam for three minutes until all clams are open. Remove the clams as they open and transfer to a bowl. Add the steaming juices to the pot with the chowder. Using a stick blender puree to desired consistency. Adjust seasonings. Finely chop the drained canned clams. Fold into the chowder. Serve with steamed clams, parsley, sour cream and grape tomatoes, as garnish.
Top of Page   print recipe

Clam Chowder with Cheese

  • 1 pkg. frozen mixed vegetables
  • 1 1/2 c. milk
  • Dash salt, onion and pepper
  • 1 can clam chowder, condensed
  • 1 c. shredded cheddar cheese
Combine all in glass casserole. Cover with lid or plastic wrap. Microwave on medium 15 minutes. Stir and recover; continue cooking about 10 more
Top of Page   print recipe

Clam 'n' Corn Chowdah

  • 4 slices crisp bacon, crumbled
  • 1 medium onion, chopped
  • 1/4 cup butter
  • 2 cans (6 or 8 ounces) chopped clams
  • 1 fresh corn on the cob
  • 2 cups diced potatoes
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh pepper
  • 2 cups heavy cream
  • 1/4 cup flour
Saute chopped onion in butter. Add everything else except flour. In measuring cup, mix flour with a little bit of warm water to dissolve it. Add mixture to pot and bring just to boiling. Cover and simmer for 30 minutes. If you want a thicker base, add a little bit more flour. Serve with oyster crackers, fresh bread, and a salad.
Top of Page   print recipe

Crab Meat Clam Chowder

  • 1 clove garlic, peeled (opt.)
  • 3/4 c. sliced green onions
  • 3 sm. potatoes, cut into 1/2" cubes
  • 1 c. water or dry white wine
  • 3 c. milk
  • 1 tsp. salt
  • 1/4 tsp. white pepper
  • 4 tbsp. all-purpose flour
  • 4 tbsp. water
  • 1 (6 oz.) pkg. frozen crab meat, thawed
  • 1 (8 oz.) can minced clams, juice included
  • 1 c. whipping cream, whipped, salted
  • Minced chives or parsley for garnish
Melt butter in heavy saucepan. Add garlic. Saute for 30 seconds. Add onions and potatoes. Saute 2 minutes or until vegetables are heated through. Add water or wine. Simmer 15 minutes or until potatoes are cooked. Stir in milk, salt and white pepper. Bring to a boil. Mix flour with 4 tablespoons water to make a smooth paste. Stir into boiling mixture. Cook about 3 to 4 minutes until thickened. Stir in crab and clams, including juice. Heat through. Serve garnished with a dollop of whipped cream and a sprinkling of chives or parsley. Good served with mixed green salad, crusty bread or rolls, butter and a light, dry white burgundy, if you wish.
Top of Page   print recipe

Crockpot Clam Chowder

  • 4 (6 1/2 oz.) cans minced clams with juice
  • 1/2 lb. salt pork or bacon, diced
  • 1 cup chopped onion
  • 6 to 8 medium potatoes, peeled and cubed
  • 3 c. water
  • 3 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 4 c. half and half cream or milk
  • 3 to 4 tbsp. cornstarch
  • chopped fresh parsley, for garnish
Cut clams into bite-sized pieces if necessary. In skillet, saute salt pork or bacon and onion until golden brown; drain. Put into slow cooker with clams. Add all remaining ingredients, except milk, cornstarch, and parsley. Cover and cook on high 3 to 4 hours or until vegetables are tender. During the last hour of cooking, combine 1 cup of milk with the cornstarch. Add cornstarch mixture and the remaining milk and stir well; heat through. Top each serving with a little chopped parsley and serve with crackers or crusty French bread.
Top of Page   print recipe

Easy Corn - Clam Chowder

  • 1 (10 oz.) can frozen clam chowder
  • 1 (7 oz.) can whole kernel corn
  • 1 tsp. onion flakes
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
Prepare clam chowder as directed on can except stir in corn (with liquid) and seasonings. Sprinkle with paprika or minced parsley, if desired. 3
Top of Page   print recipe

Fish and Clam Chowder

  • 1 lb. fish fillets
  • 4 oz. salt pork or bacon
  • 2 c. diced potatoes
  • 2 stalks celery, chopped
  • 3 tbsp. sliced green onion
  • 1 (14 1/2 oz.) can chicken broth
  • 3 c. milk
  • 3 tbsp. flour
  • 1 c. whipping cream
  • 1 (6 1/2 oz.) can minced clams
  • 1 (10 oz.) pkg. frozen chopped spinach, cooked and well drained
Thaw fish, if frozen. Cut into 1/2 inch pieces. Chop salt pork; cook in large kettle or Dutch oven until brown. Drain, reserving 3 tablespoons drippings. Set salt pork aside. Add potatoes, celery, and green onion to reserved drippings. Cook until onion is tender. Add broth; cover and cook 10 minutes or until potatoes are tender. Add fish and 2 1/2 cups of the milk. Bring just to boiling. Reduce heat, simmer 3 minutes or until fish is done. Shake remaining cold milk with flour. Stir into chowder. Cook and stir until bubbly. Cook 1 minute more. Add cream, undrained clams, spinach, salt pork, 1/4 teaspoon salt, 1/4 teaspoon pepper, and dash bottled hot pepper sauce. Heat through.
Top of Page   print recipe

Hatteras Clam Chowder

  • 1 dozen chopped fresh chowder clams, including juice
  • 4 strips bacon
  • 1 onion, chopped
  • 4 celery ribs, sliced
  • 4 large redskin potatoes, chunked
  • 1/2 cup fresh parsley, chopped
  • salt and pepper to taste
Cut the bacon into bite size pieces, and sauté in the soup pot until browned. Add the chopped onion and sliced celery and sauté 5 more minutes to release the flavors. Add enough water to cover these ingredients and simmer until almost soft. Meanwhile, peel and chunk the potatoes. Add these to the soup pot along with more water to cover the potatoes. Simmer until the potatoes are almost tender. Do not drain the pot. Finally, add the chopped clams, all the juice, salt and pepper to taste, and the chopped parsley to the mixture. Bring this all back to a simmer until the potatoes are tender. Cover the pot and let it sit for about 15 minutes to allow flavors to marry. Enjoy this very traditonal chowder with oyster crackers or hearty bread. Hint: If you cannot get someone to shuck the clams for you while retaining all the juice, simply steam the clams just until they begin to open. Cool and do the rest yourself. Also, when we have steamed clams, I save the extra juice and freeze it for later use.
Top of Page   print recipe

Manhattan Clam Chowder

Choose your own favorite chowder -- Manhattan, made with tomatoes or New England, made with milk.

  • 1/4 c. minced onion
  • 2 cans (7 oz. each) minced or whole clams, drained (reserve liquor)
  • 2 c. diced pared potatoes
  • 1 c. water
  • 1/3 c. diced celery
  • 1 can (16 oz.) tomatoes
  • 2 tsp. snipped parsley
  • 1 tsp. salt
  • 1/4 tsp. thyme
  • 1/8 tsp. pepper
In large saucepan, cook and stir bacon and onion until bacon is crisp and onion is tender. Stir in reserved clam liquor, the potatoes, water and celery. Cook uncovered until potatoes are tender, about 10 minutes. Add clams, tomatoes and seasonings. Heat to boiling, stirring occasionally. 6 servings. New England Clam Chowder: Decrease water to 1/2 cup. Omit celery, tomatoes, parsley and thyme and add 1 cup milk with the
Top of Page   print recipe

New England Clam Chowder

  • 1 quart shucked clams (add water if too dry)
  • 1/3 pound salt pork
  • 1 large onion, minced
  • 2 ribs celery, minced
  • 2 large potatoes, diced
  • 1 bay leaf
  • 1/2 teaspoon thyme
  • 1 quart of milk, scalded (may use half cream for thicker soup)
  • 1/2 cup of butter
  • 1/4 cup of flour
  • Salt and pepper
Drain and chop clams, reserving liquid (may substitute 5-pound can chopped clams). Fry salt pork in a heavy pan until all fat is rendered; add onions and celery and brown lightly. Add butter; melt. Blend in flour and stir constantly for 5 minutes. Add clams, potatoes, clam liquid, bay leaf, and thyme. Cook until the potatoes are tender. If desired, add fish and/or shellfish to make seafood chowder.
Top of Page   print recipe

New England Clam Chowder

This old-fashioned authentic Cape Cod version of New England Clam Chowder is a hearty dish for the dwellers of a harsh climate. The old recipe has been passed down through generations without a nod to modern preferences for low-fat fare. As such, if you're on a low fat diet, this dish may not be for you. But for a special occasion, this original verion will not be beat for flavor.

  • 2 quarts Little Neck clams, steamed, liquor reserved
  • 3-4 lbs potatoes, peeled
  • 1/2 lb lean salt pork
  • 3 large sweet onions, sliced
  • 2 whole bay leaves
  • 1 thick slice bacon (optional)
  • 2-3 celery stalks with green tops
  • 4 tablespoons fresh parsley, minced
  • 2-3 green onions or 1 leek, finely chopped (optional)
  • 1-2 lbs frozen sweet corn (as desired)
  • 3 cloves garlic
  • 1 pint cream
  • 1 quart clam broth or water
  • 1/2 gallon milk
  • pinch celery seed (optional)
  • 3-4 tablespoons flour
  • 1 stick butter
  • 1 tablespoon olive oil
  • salt and pepper, to taste
  • paprika, to taste
Thoroughly wash clams, scrubbing shells. If you're using freshly dug clams, sprinkle the washed clams with corn meal the night before use, and refrigerate overnight to allow the clams to be sand free. On the day the chowder is to be prepared, steam, clean and shuck enough clams to have at least 2 quarts of clams (more is better!). Save the clam liquor (broth created while steaming). Refrigerate the cooked clams in their liquor. Meanwhile, prepare the chowder base. Using a sharp knife, slice the salt pork (pancetta can be substituted) into 1/8" inch dice (including rind). In a large stockpot, on the lowest heat setting, add salt pork to pan; add bacon (also chopped). Cook over low heat for 15 minutes, allowing salt pork to render. Remove from heat and allow to sit for another 15 minutes. Add olive oil and 1 tablespoon of the butter (save remaining butter for later). Sauté thinly sliced celery (save green celery leaves for later), and sliced onion in the rendered salt pork and bacon until onions take on color, adding minced garlic during the final few minutes of browning. Add clam liquor or water, scraping browned onion bits from bottom of pan. Add 2 whole bay leaves and a pinch of celery seed, if desired. Add minced green onions or leeks. Simmer for 15 minutes. Wash, peel and cut the potatoes into one inch cubes. Add to the pot, bring to a boil for 30 seconds, reduce heat to barely a simmer. Chowder may be thickened with a small amount of all purpose flour, Wondra flour, or a few tablespoons corn starch stirred into a cup of cold broth. When adding thickeners, be sure to allow at least 30 minutes of cooking time in order to prevent an uncooked flour taste. More thickener can be added if you like a thicker chowder base; remember that milk/cream are still to be added later, so add more than you think you'll need to compensate. After 20-30 minutes, check potatoes to see if they are tender. When potatoes are nearly done, add frozen corn. Be sure to use a good quality of frozen corn; the sweeter varieties improve the overall flavor of the chowder. Stir in clams and strained clam liquor (be careful not to pour in the bottom of the clam liquor which usually contains sand! Add milk and cream in the ratio you desire; for a richer chowder, add more cream and less milk. Simmer for another 15 minutes and add remaining butter, minced parsley, chopped green celery leaves and salt and pepper, to taste. Remove bay leaves (or simply don't let them make it into a serving!). When butter has melted and clams are heated through, serve in warmed bowls, sprinkled with paprika and garnished with fresh parsley. Milk crackers are a traditional accompaniment. Variations: To add additional flavor to this soup, especially when clam broth is not available, use a few teaspoons of clam base, available at restaurant supply stores. Large chunks of white fish or lobster can be added during the last 20 minutes in addition to (or as a substitute for) the clams, for a seafood chowder. Have no clams or fish? Try a broccoli chowder variation, using chopped broccoli as a substitute.
Top of Page   print recipe

New England Clam Chowder

  • 3 8-ounce bottles clam juice
  • 1 pound russet potatoes, peeled, cut into 1/2-inch pieces
  • 2 tablespoons (1/4 stick) butter
  • 3 slices bacon, finely chopped
  • 2 cups chopped onions
  • 1 1/4 cups chopped celery with leaves (about 2 large stalks)
  • 2 garlic cloves, chopped
  • 1 bay leaf
  • 1/4 cup all purpose flour
  • 6 6 1/2-ounce cans chopped clams, drained, juices reserved
  • 1 1/4 cups half and half
  • 1 teaspoon hot pepper sauce
Bring bottled clam juice and potatoes to boil in heavy large saucepan over high heat. Reduce heat to medium-low; cover and simmer until potatoes are tender, about 10 minutes. Remove from heat. Melt butter in heavy large pot over medium heat. Add bacon and cook until bacon begins to brown, about 8 minutes. Add onions, celery, garlic and bay leaf and sauté until vegetables soften, about 6 minutes. Stir in flour and cook 2 minutes (do not allow flour to brown). Gradually whisk in reserved juices from clams. Add potato mixture, clams, half and half and hot pepper sauce. Simmer chowder 5 minutes to blend flavors, stirring frequently. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving.)
Top of Page   print recipe

New England Clam Chowder

  • 1 Tbs butter
  • 1 cup diced celery
  • 1 cup diced onion
  • 1/2 cup raw diced bacon
  • 1/2 tsp finely chopped garlic
  • 1/2 tsp finely chopped fresh thyme
  • 2 Bay Leaves
  • 3 1/2 cups chopped sea clams
  • 1/2 gallon clam juice
  • 1 cup butter
  • 1 cup flour
  • 1 cup diced cooked potato
  • 2 cups heavy cream
  • salt & pepper to taste
In large pot, sauté bacon, onion, and celery in 1 Tbs butter (do not brown bacon). Add garlic, thyme, bay leaves, clams, and clam juice. Bring to a boil. Melt 1 cup butter in medium skillet. Add flour and cook for 5 minutes. Add butter/flour mixture to boiling clam mixture, stirring constantly until thickened. Add cooked potato, heavy cream, salt, and pepper. Simmer 15 minutes and serve.
Top of Page   print recipe

New York Clam Chowder

  • 1 qt. quahog clams
  • 3 c. water
  • 2 inch cube salt pork
  • 1 lg. onion, minced
  • 3 tbsp. flour
  • 2 c. potatoes, pared and diced
  • 3 c. cooked, peeled tomatoes
  • 1/2 bay leaf
  • 3 tbsp. sweet butterSalt and freshly ground black pepper
  • Eight quarts if clams in the shell will yield about 1 quart shucked.
Wash quahogs in several waters, then cover with a cold 1/3 cup of salt for each gallon of water and sprinkle on the top 1/4 cup cornmeal to every quart clams. Leave them in this bath 3 hours to over night. This whitens them, rids them of sand and causes them to eject the black material in their stomach.) After soaking, wash again in clear water. The easiest way to open quahogs is to place them on a tray in a moderate oven until they open. After opening, cut through muscle holding shells together. Wash quahogs in 3 cups water. Drain through cheesecloth. Reserve liquid. Cut hard part from soft part of clams and chop hard parts finely. Chop salt pork finely. Mince onion. Saute salt pork very slowly in bottom of heavy kettle. Remove and reserve cracklings. Add minced onions and hard part of clams to fat. Stir and cook slowly, about 5 minutes. Sift flour over onions and clams. Stir until blended. Heat reserved clam water. Stir into onion clam mixture. Prepare potatoes, tomatoes and bay leaf. Cover kettle and simmer until potatoes are done, but still firm. Add cracklings, soft part of clams and butter. Simmer 3 minutes more. Place chowder in a hot tureen. Season with salt and pepper to taste. Serve with oyster crackers.
Top of Page   print recipe

Noah's Ark Clam Chowder

  • 1 can Campbell's cream of celery soup
  • 1 can Campbell's cream of potato soup
  • 1 can Campbell's New England clam chowder
  • 1 can minced clams
  • 1 stick butter
  • 2 cans Milnot
  • 1 soup can milk
Mix all ingredients together and heat.
Top of Page   print recipe

Ocracoke Style Clam Chowder

  • 1 qt. clams, medium ground or chopped
  • 3 slices salt pork
  • 5 medium potatoes, cubed (new red potatoes are the best)
  • 1 medium onion, chopped
  • Green onion tops
  • 2 qts. water (check during cooking, add more if not soup consistency)
Fry out salt pork (use same pot as for chowder) until light brown. Add clams, onions and water. Cook slowly about 30 minutes. Add potatoes and green onion tops, cook slowly until potatoes are done
Top of Page   print recipe

Quick Cape Cod Clam Chowder

  • 2 bacon slices, diced
  • 1/3 c. chopped onion
  • 2 cans (7 1/2 oz.) minced clams
  • 1 can (10 1/2 oz.) condensed cream of chicken soup, undiluted
  • 1 1/3 c. light cream
  • 1 can (8 oz.) sm. whole potatoes, drained and cubed
  • 1/4 tsp. salt
  • Dash pepper
  • Oyster crackers
In large saucepan, saute bacon until crisp. Remove bacon; drain on paper towels. Pour off bacon drippings from saucepan; return 1 tablespoon. In bacon drippings, saute onion 5 minutes. Remove from heat. Drain clams, reserving liquid. Add clam liquid to sauteed onion, along with chicken soup, cream, potatoes, salt and pepper. Bring to boiling, stirring. Reduce heat; simmer, covered, 5 minutes. Add clams; simmer 3 minutes longer. Just before serving, add chowder. Serve crackers with the chowder.
Top of Page   print recipe

Rhode Island Clam Chowder 1

  • 6 slices bacon
  • 1 c. celery, sliced diagonally
  • 1 c. sliced onions
  • 2 lg. garlic cloves, minced
  • 1 tsp. dried thyme, crushed
  • 4 (10 3/4 oz.) cans New England clam chowder
  • 2 soup cans milk
  • 1/2 c. dry white wine
  • 2 (8 oz.) cans minced clams, drained
  • 1/4 tsp. hot pepper sauce
In a large saucepan over medium heat, cook bacon until crisp. Remove bacon to paper towels to drain; crumble and reserve. Pour off all but 3 tablespoons drippings. In hot drippings, cook celery and onions with garlic and thyme until tender. Add remaining ingredients except bacon. Cover; heat to boiling. Reduce heat to low; simmer for 10 minutes or until thoroughly heated, stirring occasionally. Garnish with crumbled bacon. Serves 8.
Top of Page   print recipe

Rhode Island Clam Chowder 2

  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 2 Tablespoons melted butter
  • 8 ounces RI Quahogs, chopped (liquid reserved)
  • 3 cups chicken broth
  • 1 cup clam juice
  • 1 cup peeled and coarsely chopped potatoes
  • 1/4 cup melted butter
  • 1/2 cup flour
  • 1 cup milk
  • 1 cup Half & Half or heavy cream
  • Dash thyme
  • Dash salt
  • Dash white pepper
In a 3-quart saucepan, saute onion and celery in 2 Tablespoons butter until transparent. Add liquid from clams, clam juice, chicken broth and potatoes. Simmer until potatoes are tender. In a separate pan, add 1/4 cup butter. Stir in flour mixture. Mix until smooth. Do not brown. Gently stir flour mixture into soup. Add clams, milk and half & half or cream. Stir gently until thickened. Add seasonings. Stir and enjoy!
Top of Page   print recipe

Rocky Point Park Clam Chowder

  • 1/2 lb. ground salt pork
  • 1 lb onions finely chopped
  • 1 gallon clam juice
  • 2 cloves garlic, minced
  • 1 whole bay leaf
  • 1 lb. diced old potatoes
  • 1 tbs. paprika
  • 2 cups can tomato puree
  • 1 1/2 quarts of chopped quahogs (large clams)
  • water as needed
  • salt and pepper to taste
In a large cast iron pan, heat ground or chopped salt pork over low heat until salt pork becomes translucent and the rendered juice coats the bottom of the pan. Sauté onions, add clam juice, potato's, garlic, seasoning, tomatoes and water to cover all. Simmer until potatoes are tender. Add quahogs and heat until quahogs are heated through. (Do not boil as quahogs will become tough.) Unsalted Pilot crackers can be used to thicken the chowder (instant mashed potatoes will do in a pinch). Remove bay leaf and serve in warm bowls or mugs with Pilot or Milk Lunch crackers.
Top of Page   print recipe

Smoky Clam Chowder

  • 1 pound russet potatoes, -- peeled, cut into 1/2-inch pieces
  • 1/2 cup butter
  • 3 celery stalks, -- chopped
  • 1 medium onion, -- chopped
  • 1/2 cup all purpose flour
  • 6 bottles clam juice (each 8oz)
  • 4 cans chopped clams with juices
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon chopped fresh thyme
    • OR
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon chopped fresh marjoram
    • OR
  • 1/4 teaspoon dried marjoram
  • 1/2 teaspoon chopped fresh dill
    • OR
  • 1/4 teaspoon dried dillweed
  • 1/4 teaspoon powdered garlic
  • 1/8 teaspoon liquid smoke
  • 2 cups whipping cream
  • 1 cup whole milk
Boil potatoes in large saucepan of salted water until just tender, about 6 minutes. Drain potatoes well. Melt butter in heavy large pot over medium-high heat. Add celery and onion and sauté until onion is translucent, about 6 minutes. Add flour and stir 2 minutes. Gradually mix in clam juice. Simmer until beginning to thicken, stirring frequently, about 2 minutes. Add clams with juices, parsley, thyme, marjoram, dill, garlic, liquid smoke and potatoes. Simmer 5 minutes to blend flavors. Add cream and milk. Bring to simmer. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before serving.)
Top of Page   print recipe

Solomons Island Clam Chowder

  • 1 (12 oz.) can fresh shucked chowder size hard clams (or 12 chowder size hard clams in shell)
  • 3 lg. Potatoes
  • 2 med. Onions
  • 3 carrots
  • 2 green peppers
  • 3 strips bacon
  • Clam liquid plus water to equal 2 cups
  • 1/4 c. (1/2 stick) butter
  • Salt and pepper to taste
Drain clams, reserving liquid. Finely chop clams; strain liquid if necessary. (Shuck and chop clams, if in shell; drain and reserve liquid). Finely chop potatoes, onions, carrots, green peppers and bacon. Put in 4 quart pot, add water and bring to a boil. Reduce heat, cover and simmer 40 minutes. Add clams and clam liquid; simmer 15 minutes more. Add butter, salt, and pepper.
Top of Page   print recipe

The Cliff House Clam Chowder

  • 1 slice hickory-smoked bacon, minced
  • 1/2 teaspoon butter
  • 1 cup onion, minced
  • 1 medium garlic clove, minced
  • 1 teaspoon The Cliff House Spice Blend (see below)
  • 1 tablespoon all-purpose flour
  • 1 can clams (6-1/2 ounces)
  • 1 cup bottled clam juice
  • 1-1/2 cups Half and Half
  • 1/4 teaspoon white pepper
  • 2 medium potatoes, boiled, peeled and diced

To Create The Cliff House Spice Blend, blend 4 tsps oregano, 4 tsps dried parsley, 2 tsps marjoram, 2 tsps dill, 4 tsps thyme, 4 tsps basil, 1 tsp sage, 4 tsps rosemary, 2 tsps tarragon, 1 tablespoon all-purpose flour, crushing in a mortar if possible. Store in a resealable plastic bag to refrigerate.

In a heavy-bottomed, 4-pint soup kettle, sauté bacon, butter, onion, garlic and The Cliff House Spice Blend over low heat. Do not allow to brown. Drain clams and set aside, reserving the juice. Slowly stir the flour and clam juices in the sauté mixture. Bring to a boil; reduce heat. Add Half and Half and simmer 20 minutes. Add white pepper, potatoes and clams. Heat to serving temperature. Do not allow to boil, as this toughens the clams. Serve at once with crackers and warm cornbread.
Top of Page   print recipe

Venus de Milo Manhattan Clam Chowder

This house specialty features a clear rich broth with a hearty amount of fresh garden vegetables, clams, and imported Italian tomatoes.

  • 2 cups ½ inch dices potatoes
  • 5 cups fresh chopped surf clams
  • 4 cups clam juice
  • 8 oz. sliced bacon
  • 1/3 cup ½ inch diced onion
  • 1/3 cup ½ inch diced celery
  • 12 ounce can Italian tomatoes
  • 2 tablespoons minced garlic
  • salt as needed
  • 2 teaspoons ground black pepper
  • 3 bay leaves
Sautee the bacon in a stock pot until it is well done and crispy. Remove the bacon from the pot and set aside. Add the onions, celery, and garlic to the bacon grease and sautee for about 1 minute. Wash the diced potatoes, drain and place them in the pot along with the clam juice. Bring the potatoes to a boil, add the clams and the bay leaves and simmer until the potatoes are tender. Place the Italian tomatoes in a mixing bowl and roughly crush them by hand and add to the chowder. Take the cooked bacon, crumble it and add it to the chowder. Return to a simmer and adjust the seasoning. Serve at once with oyster crackers.
Top of Page   print recipe

Venus de Milo New England Clam Chowder

This recipe is a variation of our clam chowder recipe which was a multiple winner at the Newport, Rhode Island and Boston, Massachusetts chowder festivals. At the Newport chowder festival the Venus de Milo is a 3 time winner and has been enshrined in the Chowder Hall of Fame. The secret to an exceptional chowder is to not skimp on the ingredients. Canned ingredients may be substituted but the final product will not be the same.

  • 2 cups ½ inch dices potatoes
  • 5 cups fresh chopped surf clams
  • 1½ cups clam juice
  • 4 oz. butter
  • ½ cup flour
  • ¼ cup minced onion
  • ¼ cup minced celery
  • 2 tablespoons minced garlic
  • 2½ cups light cream
  • salt as needed
  • 2 teaspoons ground black pepper
  • 3 bay leaves
  • 3 teaspoons dry dill weed
Wash the diced potatoes, drain and place in a stock pot with the clam juice. Bring the potatoes to a boil, add the chopped clams and bay leaves and simmer until the potatoes are tender. In a separate stock pot melt the butter and sautee the onion, celery, and garlic until the onions become transparent. Add the flour to the butter and onion mixture to make a roux and cook over a low heat for several minutes.Add the hot clam stock through a strainer a cup at a time and wisk until smooth. Add the remaining potatoes, clams, and stock and bring to a simmer. Add the light cream, black pepper, and dill weed and return to a simmer. Adjust the seasoning. Serve at once with crusty bread or oyster crackers.
Top of Page   print recipe

Shopping Cart
View/Hide options
Subtotal $0
Discount(s) [DISCOUNTS]

Apply Coupon

Calculate Shipping

[shipping_city] [shipping_state] [shipping_zip]
Authorize.Net Merchant - Click to Verify

© 2005-2021 The Prairie Moon Company * 311 W Monroe St * Highland, Illinois 62249-1326 * US United States
 Phone 618-520-3163 * Email:
help (at) pmsoup (dot) com