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Clam Chowder Recipe

Clam Chowder Recipe

Clam chowder is made out of clams mixed with various ingredients and is an appetizer. It can be made in a number of ways. This article lists some easy recipes for you to try at home.
Marlene Alphonse
Clam chowder is a type of stew or soup that contains clams and broth. This dish originated in the east coast of the United States of America and gained wide popularity as a main dish. There are many variations in the recipe like the Minorcan clam chowder, the Rhode Island clam chowder, the New England clam chowder―also known as the Boston Clam Chowder in some places―and the Manhattan clam chowder, or the Coney Island Clam Chowder.


  • 1 can New England clam chowder
  • 2 cans clams (minced)
  • 1 can condensed cream of potato soup
  • 1 pint heavy whipping cream
  • 1 can condensed cream of celery soup
  • 1 quart half-and-half cream

In a large, deep bowl mix the clam chowder, cream of potato soup, clams, and cream of celery soup. Marinate these ingredients with whipping cream and half-and-half cream for about an hour. Transfer the contents into a cooker and cook on low heat for about 5 to 7 hours. Stir occasionally, in order to check the consistency of the chowder.

Manhattan Clam Chowder and Bacon

  • 2 cans minced clams with juice
  • 6 slices bacon (chopped)
  • 1 small onion (finely chopped)
  • 1 cup potatoes (diced)
  • 2 cups boiling water
  • 1 can tomatoes (chopped)
  • ½ cup carrots (diced)
  • 1 tablespoon Worcestershire sauce
  • ¼ cup ketchup
  • ½ cup celery (finely chopped)
  • ¼ teaspoon pepper
  • Salt to taste

In a medium-sized saucepan, saute the onion till it becomes tender. Now, render the bacon until crisp. Add the clams, vegetables, ketchup, seasoning, and water. Cover it with a lid and let it simmer for about 30 minutes. Remove the lid to check if the vegetables are cooked, or allow it to cook for 15 more minutes until the vegetables become tender.

Creamy Clam Chowder

  • 1 quart clams with juice (minced)
  • 1 pound bacon (sliced)
  • 8 tablespoons butter
  • 4 small red potatoes (peeled and quartered)
  • 6 stalks celery with leaves (finely chopped)
  • 2 large white onions (diced)
  • ½ box crackers (powdered)
  • 1 tablespoon hot pepper sauce
  • 2 cups water
  • 1 teaspoon pepper
  • 1 quart half-and-half milk cream
  • 1 teaspoon pepper
  • Salt to taste

In a large pot, render the bacon until crisp. Drain the fat and place the bacon on paper towels. Saute the onion and celery in the fat over medium heat till the onion becomes soft and transparent. Add the potatoes and cook them in the water for about 15 minutes until they become tender. Stir in the butter and crackers, add the juice of clams and cream after the butter melts. Cover the pot and allow the broth to simmer till it becomes thick. Add the hot pepper sauce, pepper, and salt. If the broth is too concentrated, thin it down with milk. Add the bacon and clams and cook for about 10 minutes. Serve with oyster crackers.

Clam Chowder with Fresh Clams

  • 1 quart fresh clams with juice (shucked)
  • ¼ pound bacon (sliced)
  • 1 large onion (finely chopped)
  • 4 medium-sized potatoes (peeled and cubed)
  • 1 quart fresh milk (scalded)
  • 1 bay leaf
  • ½ fresh celery (minced)
  • ½ cup fresh butter
  • ¼ teaspoon mixed colored peppercorns (freshly ground)
  • ¼ cup all-purpose flour
  • ½ teaspoon thyme
  • 2 teaspoons sea salt to taste

In a large pan, render the bacon slices. Add the onions and celery and cook until the onion turns a light brown. Mix the flour and butter and stir until the butter melts. Now, add the chopped clams and clam juice and stir constantly to avoid lumps. Continue to stir while adding milk, bay leaf, thyme, potatoes, pepper, and salt. Allow this mixture to simmer on low heat for about 15-20 minutes, or till the potatoes become tender. Serve with crusty Italian bread or New England oyster crackers.

Clam Chowder and Red Lobster

  • 1 cup minced clams with juice
  • 1 medium-sized onion (diced)
  • 1 cup potatoes (diced)
  • 2 tablespoons all-purpose flour
  • ½ cup heavy cream
  • 2 tablespoons butter
  • ½ cup finely chopped leeks
  • 1 quart milk
  • 1 teaspoon dry thyme
  • ¼ teaspoon garlic paste
  • ¼ teaspoon white pepper
  • ½ cup celery (diced)
  • Fresh parsley (chopped)
  • Salt to taste

In a medium-sized pot melt the butter, add the onion, garlic paste, leeks, and celery. Saute until the onion turns brown. Add flour and milk, and whisk until the ingredients are thoroughly combined. Now, add the clam juice and bring the mixture to boil. Reduce the flame and let the mixture simmer for about 15 minutes. Add the seasoning, potatoes, and clams, simmer for 10 minutes. Now, add heavy cream and mix well. Garnish with chopped fresh parsley and serve it with crusty French bread.

Clam chowder is easy to prepare once you have all the required ingredients. You can experiment with the ingredients, and you may even come up with an all new recipe to pass on as a family tradition.