clam chowder
Appetizer Soup

Clam Chowder

Clam chowder is delicious combination of veggies, spices, and clams. In my opinion, it is the ultimate comfort food. I serve it up on cool days and it is always a hit. 

There are a few tips to the recipe. To begin with, I use canned clams because they are handy, but you can use fresh clams if you have access to them. The vegetables are a matter of preference, so feel free to use the veggies or your choice. I garnish the dish with bacon bits, but real bacon can be use too. The green onions add a pop of freshness and flavor, but if you are not a fan, they can be left out. 

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Clam Chowder
Recipe Type: Appetizer
Cuisine: American
Author: David Hood
Prep time:
Cook time:
Total time:
Serves: 4
  • 1 cup of diced carrots
  • 1 large stock of diced celary
  • 1 small chopped onion
  • 2 cups of chopped cooked clams with juices – 142 grams each
  • 6 tbsp of all purpose flour
  • 3 cups of chicken stock
  • 4 small potatoes, cubed
  • 1 cup of heavy cream
  • salt and pepper to taste
  • 2 tbsp of butter for saute
  • green onions and bacon bits for garnish
  1. Melt the butter in a pan and add in the carrots, onions, and potatoes. Saute until they are tender crisp.
  2. Add in the flour and stir until a roux forms.
  3. Pour in the chicken stock and the juices of the clams.
  4. Cover, reduce the heat, and simmer until the potatoes are tender.
  5. Place the clams and cream in. Salt and pepper to taste.
  6. Simmer for a few minutes until the clams are heated through.
  7. Garnish with the green onions and bacon bits.


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