Vegetable Clam Chowder Recipe

Name: Vegetable Clam Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 6 small carrots; 1 large potato; 1 large onion; 3 sprigs parsley; 2 (8 oz. each) cans minced clams; 1 1/2 qt. water; 1 can tomatoes; 1 c. canned or frozen lima beans; 1 1/2 tsp. salt; 1/4 tsp. freshly ground black pepper; 2 tsp. thyme; 2 Tbsp. corn oil; 3 Tbsp. flour

Servings: persons

6 small carrots
1 large potato
1 large onion
3 sprigs parsley
2 (8 oz. each) cans minced clams
1 1/2 qt. water
1 can tomatoes
1 c. canned or frozen lima beans
1 1/2 tsp. salt
1/4 tsp. freshly ground black pepper
2 tsp. thyme
2 Tbsp. corn oil
3 Tbsp. flour

1
Scrape carrots; set aside.
2
Peel potatoes and cut into small pieces; set aside.
3
Peel onion and cut into thin slices; set aside.
4
Chop parsley.
5
Drain clams and reserve juice; set aside. Bring water to a boil in large saucepan.
6
Add carrots, potatoes, onions, tomatoes, lima beans, salt, pepper and thyme.
7
Cook until vegetables are tender.
8
Heat oil in skillet; stir in flour.
9
Add clam juice, mixing until thick.
10
Stir clam juice and oil into vegetable mixture.
11
Cook and stir until slightly thickened.
12
Add clams and parsley.
13
Taste to correct seasonings.

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.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 6 small carrots, 1 large potato, 1 large onion, 3 sprigs parsley, and more.

Yes, Vegetable 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.

Vegetable Clam Chowder

How did you like this recipe?

Frequently Asked Questions