Clam Chowder

Name: Clam Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 2 to 3 lb. potatoes, peeled and cubed; 1 onion, finely chopped; 1/4 c. butter or margarine; 1 tsp. salt; 1 tsp. parsley; 2 c. finely chopped carrots; 2 c. chicken broth; 1/2 c. water; 2 cans minced clams; 1 c. milk; 1/4 c. white wine

Eats Now Editorial Team · Seafood

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Clam Chowder – a delicious recipe with potatoes, onion, butter, salt, parsley, carrots. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

2 to 3 lb. potatoes, peeled and cubed
1 onion, finely chopped
1/4 c. butter or margarine
1 tsp. salt
1 tsp. parsley
2 c. finely chopped carrots
2 c. chicken broth
1/2 c. water
2 cans minced clams
1 c. milk
1/4 c. white wine

1
Saute onion and carrots in butter.
2
Add to a soup pot the onion, carrots, potatoes, salt, chicken broth and water.
3
Cook until potatoes are tender.
4
Add parsley, juice from clams, milk and wine.
5
Simmer 5 minutes.
6
Add clams.
7
Simmer 5 more minutes and serve.

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

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

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

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Frequently Asked Questions

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

You need 11 ingredients. The key ingredients include: 2 to 3 lb. potatoes, peeled and cubed, 1 onion, finely chopped, 1/4 c. butter or margarine, 1 tsp. salt, 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.

Quick Info

Servings
4 servings
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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