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

By Sue Lau | Palatable Pastime

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My recipe of the day is a simple New England clam chowder that my mom always made for me growing up. I hope you enjoy  it as well!

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This chowder is not made with clams in shell. Back in those days, you couldn’t even get fresh fish at the market much less clams, so canned had to do. (At least if you lived far from the ocean, as I did.)

And to be honest, I like it perfectly fine. It has a wholesome, satisfying flavor. I loved it as a child, and I still love it as an (experienced) adult.

This is also another recipe I posted online about fifteen years ago. And to be true, it has also done well here since I brought it to the blog!

Mom’s Clam Chowder

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Mom’s Clam Chowder

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Mom's Clam Chowder

Sue Lau
!click stars to rate this recipe!
5 from 12 votes
Prep Time 10 minutes
Cook Time 25 minutes
Course Soup, Soups and Stews
Cuisine American
Servings 8
Calories 220 kcal


  • 1 tablespoon olive oil
  • 1 teaspoon chopped garlic
  • 1 cup chopped onion
  • 46 ounce can clam juice
  • 2-1/2 pounds russet potatoes peeled and diced
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon black pepper
  • pinch cayenne pepper
  • 1 tablespoon chopped Italian parsley
  • 2 12 ounces each cans evaporated milk
  • 2 10 ounce each cans whole baby clams
  • 6 tablespoons all-purpose flour
  • 4 tablespoons butter


  • Saute onion and garlic in the oil in a soup pot until soft.
  • Stir in the clam juice.
  • Add potatoes, celery seed, black pepper, cayenne pepper and parsley and simmer for fifteen minutes.
  • Drain the liquid from the clams and stir the flour into it.
  • Add clams, evaporated milk, roux and butter to the chowder and cook until mixture comes to a boil, then boil one minute, stirring.
  • Adjust for salt.


From the kitchen of


Calories: 220kcalCarbohydrates: 35gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 15mgSodium: 640mgPotassium: 427mgFiber: 2gSugar: 7gVitamin A: 464IUVitamin C: 14mgCalcium: 33mgIron: 1mg
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Content has been updated from 1.6.17

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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