Clam Chowder Recipe

Name: Clam Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 2 cups russet potatoes, chopped; 1 cup onion, minced; 1 cup celery, minced; ½ cup carrot, grated; 13 ounces clams, minced; ¾ cup butter; ¾ cup flour; 4 cups half-and-half; 2 -3 drops Tabasco sauce; ½ teaspoon sugar; 1 ½ teaspoons salt; ¼ teaspoon pepper

Servings: persons

2 cups russet potatoes, chopped
1 cup onion, minced
1 cup celery, minced
½ cup carrot, grated
13 ounces clams, minced
¾ cup butter
¾ cup flour
4 cups half-and-half
2 -3 drops Tabasco sauce
½ teaspoon sugar
1 ½ teaspoons salt
¼ teaspoon pepper

1
Combine the potatoes, onion, celery and carrot in a large saucepan.
2
Drain the clams, reserving the juice.
3
Add the clam juice in the saucepan with enough water to cover the vegetables.
4
Simmer for 20 minutes.
5
Melt the butter in a medium skillet over medium-low heat.
6
Stir in the flour.
7
Cook until bubbly, stirring constantly.
8
Remove from the heat and stir in the half and half.
9
Cook until thickened and bubbly, stirring constantly.
10
Add the white sauce, clams, tabasco sauce, sugar, salt, and pepper to the vegetables in the saucepan.
11
Simmer for 20 minutes, stirring frequently.
12
Ladle into soup bowls.
13
Garnish with 1 tablespoon butter and paprika.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 2 cups russet potatoes, chopped, 1 cup onion, minced, 1 cup celery, minced, ½ cup carrot, grated, and more.

Yes, 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.

Clam Chowder

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