Corn 'n' Clam Chowdah Recipe

Name: Corn 'n' Clam Chowdah
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup butter; 1 medium onion, chopped; 4 slices crisp bacon, crumbled; 12 ounces canned clams, chopped (two 6 or 8 oz.cans); 1 ear of corn (fresh off the cob recommended); 2 cups potatoes, diced; ½ teaspoon salt; ¼ teaspoon fresh pepper; 2 cups heavy cream; ¼ cup flour (to thicken)

Servings: persons

¼ cup butter
1 medium onion, chopped
4 slices crisp bacon, crumbled
12 ounces canned clams, chopped (two 6 or 8 oz.cans)
1 ear of corn (fresh off the cob recommended)
2 cups potatoes, diced
½ teaspoon salt
¼ teaspoon fresh pepper
2 cups heavy cream
¼ cup flour (to thicken)

1
Saute chopped onion in butter.
2
Add everything else EXCEPT flour.
3
In measuring cup, mix flour with a little bit of warm water to dissolve it.
4
Add mixture to pot and bring just to boiling.
5
Cover and simmer for 30 minutes or until potatoes are tender.
6
If you want a thicker base, add a little bit more flour.
7
Serve with oyster crackers, fresh bread, and/or a salad.

822

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 10 ingredients. The key ingredients include: ¼ cup butter, 1 medium onion, chopped, 4 slices crisp bacon, crumbled, 12 ounces canned clams, chopped (two 6 or 8 oz.cans), and more.

Yes, Corn 'n' Clam Chowdah 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.

Corn 'n' Clam Chowdah

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