Maine Clam Chowder Recipe

Name: Maine Clam Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 dozen medium-size steamer clams, scrubbed; 3 cups water; 1/2 cup butter or margarine; 1 large onion, chopped; 3 celery ribs, chopped; 3 tablespoons all-purpose flour; 3 large potatoes, peeled and cut into 1/2-inch cubes (2 1/4 pounds); 2 (12-ounce) cans evaporated milk; 2 cups half-and-half; 1 teaspoon salt; 1 teaspoon freshly ground pepper; 2 tablespoons minced fresh parsley; 6 bacon slices, cooked and crumbled; Paprika

Servings: persons

5 dozen medium-size steamer clams, scrubbed
3 cups water
1/2 cup butter or margarine
1 large onion, chopped
3 celery ribs, chopped
3 tablespoons all-purpose flour
3 large potatoes, peeled and cut into 1/2-inch cubes (2 1/4 pounds)
2 (12-ounce) cans evaporated milk
2 cups half-and-half
1 teaspoon salt
1 teaspoon freshly ground pepper
2 tablespoons minced fresh parsley
6 bacon slices, cooked and crumbled
Paprika

1
Combine clams and 3 cups water in a large stockpot; bring to a boil. Cover and cook 8 to 10 minutes or until clams open, discarding any unopened clams. Remove clams with a slotted spoon; set aside. Pour liquid through a wire-mesh strainer into a large container, discarding debris. Set clam liquid aside.
2
Melt butter in a Dutch oven over medium heat; add onion and celery, and saute 5 minutes or until tender. Whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in reserved clam liquid; cook over medium heat, whisking constantly, until thickened and bubbly. Add potatoes, reduce heat, and cook over low heat 15 to 20 minutes or until potatoes are tender.
3
Remove clams from shells, discarding shells. Peel membrane from clam necks and discard. Add clams, evaporated milk, and next 3 ingredients to potato mixture. Cook over medium-high heat until thoroughly heated. Top each serving with parsley, crumbled bacon, and a dash of paprika. Serve with French bread or crackers.

1169

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 14 ingredients. The key ingredients include: 5 dozen medium-size steamer clams, scrubbed, 3 cups water, 1/2 cup butter or margarine, 1 large onion, chopped, and more.

Yes, Maine 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!

Maine Clam Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions