Clam Chowder the Way My Mil Makes It – a delicious recipe with cans clams, potatoes, onion, milk, flour, butter. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Peel and cut the potatoes into bite sized pieces.
2
Chop the onion.
3
Place potatoes and onions into a saucepan.
4
Cover with water.
5
Bring to a boil and cook until potatoes are just tender.
6
Drain the water from the potatoes, but do not discard.
7
In the saucepan make a light roux using the butter and flour.
8
Add the milk to the roux, stir well to take out any lumps.
9
Add back the potatoes and onions to the saucepan.
10
Add the 2 cans of clams with liquid.
11
Bring the whole thing almost to a boil in order to see the thickness of the chowder.
12
If the chowder is too thick add some of the reserved potato cooking water to achieve the desired thickness.
13
Season with salt and pepper.
507
kcal
Calories
28
g
Fat
48
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
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 7 ingredients. The key ingredients include: 3 (6 1/2 ounce) cans clams, with liquid, 6 potatoes, 1 onion, 6 cups milk, and more.
Yes, Clam Chowder the Way My Mil Makes It 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.
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