Chunky Vegetable Clam Chowder Recipe

Name: Chunky Vegetable Clam Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 slices bacon (may add an extra slice or two); 2 cups cubed potatoes (I often add more); 1 cup coarsely chopped carrot (I use a very coarse grate); 1/2 cup chopped onion (I like to use leeks); 1/2 cup chopped celery, I add the celery (optional); 1 (10 3/4 ounce) can condensed chicken broth (I use chicken stock); 1 (6 1/2 ounce) can minced clams (drained and liquid reserved); 1 (12 ounce) can evaporated milk (I use half and half or cream); 1/2 teaspoon salt (or to taste); 1/8 teaspoon pepper; 2 tablespoons freshly chopped fresh parsley; 2 tablespoons shortening (I use Crisco); 2 tablespoons flour

Servings: persons

3 slices bacon (may add an extra slice or two)
2 cups cubed potatoes (I often add more)
1 cup coarsely chopped carrot (I use a very coarse grate)
1/2 cup chopped onion (I like to use leeks)
1/2 cup chopped celery, I add the celery (optional)
1 (10 3/4 ounce) can condensed chicken broth (I use chicken stock)
1 (6 1/2 ounce) can minced clams (drained and liquid reserved)
1 (12 ounce) can evaporated milk (I use half and half or cream)
1/2 teaspoon salt (or to taste)
1/8 teaspoon pepper
2 tablespoons freshly chopped fresh parsley
2 tablespoons shortening (I use Crisco)
2 tablespoons flour

1
In a large pot add bacon (I cut into bite size pieces) saute lightly.
2
Add in onions (and the celery which is optional) and saute briefly.
3
Add Chicken broth (I often use two cans of both the broth and the clams) potatoes, carrots, reserved clam juice, salt, pepper and simmer until vegetables are done.
4
Add in the milk, clams and chopped parsley stirring frequently until heated through.
5
You may wish to serve at this point but we make a roux melting shortening in a heavy pan, adding the flour browning to golden brown and whisking into chowder.
6
This can be prepared a day ahead, cool, cover and refrigerate bringing to a simmer (carefully stirring to prevent burning) before serving.

342

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 slices bacon (may add an extra slice or two), 2 cups cubed potatoes (I often add more), 1 cup coarsely chopped carrot (I use a very coarse grate), 1/2 cup chopped onion (I like to use leeks), and more.

Yes, Chunky Vegetable Clam Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chunky Vegetable Clam Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions