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
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
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Other Soup Week Recipes
- No Soak Bean Soup in the Crock Pot from A Day in the Life on the Farm
- Spinach Artichoke Soup from Can Cook, Will Travel
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Content has been updated from 1.6.17
