My Very Best Clam Chowder Recipe

Name: My Very Best Clam Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons flour; 2 tablespoons butter; 1/2 cup chopped yellow onion; 1 medium russet potato, peeled & diced; 2 (6 ounce) cans minced clams, in liquid; 1 cup bottled clam juice; 1 cup heavy whipping cream; 1/3 cup white wine; 1 tablespoon of better than boulion clam base; salt & pepper; bread, scooped out into bowls,to serve in; parsley, to garnish

Servings: persons

2 tablespoons flour
2 tablespoons butter
1/2 cup chopped yellow onion
1 medium russet potato, peeled & diced
2 (6 ounce) cans minced clams, in liquid
1 cup bottled clam juice
1 cup heavy whipping cream
1/3 cup white wine
1 tablespoon of better than boulion clam base
salt & pepper
bread, scooped out into bowls,to serve in
parsley, to garnish

1
Saute onions in a little oil until soft (7-8 minutes).
2
Add the potatoes to the onions and continue to saute a few minutes more and set mixture aside.
3
In a med-large size pot melt the butter over medium heat add the flour and mix well- but be sure not to burn.
4
Add bottled clam juice and the juice from the canned clams (set the clams aside).
5
Add the wine and clam base and mix well.
6
Add the potato and onion mixture and bring to a boil.
7
Lower heat and bring it to a soft consistent boil.
8
Boil for 15-20 minutes or until the potatoes are soft checking them frequently as to not over cook.
9
Add heavy whipping cream and clams and reheat.
10
Add salt& pepper to taste.

310

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 tablespoons flour, 2 tablespoons butter, 1/2 cup chopped yellow onion, 1 medium russet potato, peeled & diced, and more.

Yes, My Very Best 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!

My Very Best Clam Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions