Mom’s Clam Chowder

Mom’s Clam Chowder is an easy to make chowder recipe that makes a great cold weather warming meal.
Mom's Clam Chowder

Mom’s Clam Chowder

By Sue Lau | Palatable Pastime

Welcome to day 5 of #SoupWeek! Today I am offering a recipe for simple New England clam chowder that my mom always made for me growing up.

It is not made with clams in shell, but back in those days, you couldn’t even get fresh fish at the market much less clams, so it had to do. And to  be honest, I like it perfectly fine. This is also another recipe I posted online about fifteen years ago. And to be true, it’s about time I brought it over to the blog. I am trying to get everything in one spot!

Mom's Clam Chowder

Tomorrow I am posting a recipe I worked up about a month ago for Homemade Rice-a-Roni. I didn’t have blog openings to post it then, but am happy to bring it to you now.  If you buy a lot of those box mixes, you should really appreciate this as it will save you lots and you will know exactly what is in it. On Sunday I will be posting a recipe for Swiss Steak with the Sunday Supper group for lean beef recipes. I hope you join me both days!


Mom's Clam Chowder

Mom's Clam Chowder

  • Servings: 4-6
  • Difficulty: easy
  • Print

Mom's Clam Chowder

  • 2 cups clam broth or water
  • 1 teaspoon salt
  • 1-1/2 pounds russet potatoes, peeled and diced
  • 1/2 cup chopped onion
  • 1/4 cup butter
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon celery seed
  • 2 tablespoons dried parsley flakes
  • 12 ounce can evaporated milk
  • 2 (10 ounce) cans baby clams with liquid


  1. Bring clam broth and salt to a boil and add potatoes; cook potatoes until fork-tender, about 12-15 minutes. Do not drain.
  2. While  potatoes are cooking, saute the onion in butter until soft; add flour, black pepper, cayenne pepper, and celery seed to the onions and stir well.
  3. Drain clams, adding the liquid to the potatoes in the pan. Set the clams aside.
  4. Add the evap milk  and parsley to the potatoes along with the flour mixture.
  5. Bring to a boil, stirring constantly, and cook for about a minute until soup thickens.
  6. Stir in the clams and cook only until hot.
  7. Adjust for seasonings and serve.

From the kitchen of

Mom's Clam Chowder
Welcome to the #SoupWeek, hosted by Palatable Pastime. This week is all about delicious and warming soups. Be sure to check out some of the recipes below or you can follow along on FaceBook, Twitter, Google+ and Instagram using the hashtag #SoupWeek. We also have a #SoupWeek Pinterest Board where you can see all of the offerings in one easy to access spot! What a great way to stay warm in cold weather!






2 responses

  1. Hi, Sue! I discovered your blog a couple of months ago & have already made a couple of recipes, the most recent being Mom’s Clam Chowder, which was wonderfully tasty & homey. Thank you! I wanted to try the Manhattan Clam Chowder next. But I was wondering where one would find clam base. Could you point out a source? I don’t believe I’ve seen it in Meijer’s or Giant Eagle, which is where I usually shop. Incidentally, I live in Columbus, Ohio, so when you mention Jungle Jim’s & other places here in Ohio, it makes me smile….so glad we both live in the same state. I go to Jungle Jim’s once or twice a year & spend several hours shopping. I like to meander & explore. Good for me, not so good for my significant other. LOL. Best regards, Carol

    Sue: You can get the Better than Bouillon clam base in most markets in the canned soup section or where they have bouillon cubes.
    Also, Jungle Jim’s occasionally has a refrigerated type in the refrigerated section of Kosher/Middle Eastern foods in the International section at the rear of the store.

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