Thick Clam Chowder Recipe

Name: Thick Clam Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 500 grams Clams (with shell); 100 ml White wine; 100 grams Bacon; 1 Onion; 1 Potato; 1 Carrot; 2 tbsp Flour; 20 grams Butter; 1 Soup stock cube; 1 dash Salt and pepper; 250 ml Water; 500 ml Milk

Servings: persons

500 grams Clams (with shell)
100 ml White wine
100 grams Bacon
1 Onion
1 Potato
1 Carrot
2 tbsp Flour
20 grams Butter
1 Soup stock cube
1 dash Salt and pepper
250 ml Water
500 ml Milk

1
De-grit clams and rinse them well.
2
Dice the ingredients marked .
3
Cook the clams and white wine over medium heat in a pan with a lid.
4
Steam the clams until the shells are open.
5
Remove the clams from the shells.
6
Keep the sauce because it has the nice flavour of clams.
7
Melt the butter in a pan and stir fry the bacon.
8
Add the vegetables and cook until the onion is translucent.
9
Turn off the heat and add flour.
10
Stir until the flour and other ingredients are mixed well.
11
Add the ingredients marked , clams and the sauce you kept from step 3, and simmer over low heat until the vegetables are soft.
12
Add milk (and powdered cheese if you like) and heat over low heat.
13
Sprinkle parsley on top and it's ready to serve now.

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

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 12 ingredients. The key ingredients include: 500 grams Clams (with shell), 100 ml White wine, 100 grams Bacon, 1 Onion, and more.

Yes, Thick 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.

Thick Clam Chowder

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