Clam Chowder

Clam Chowder

Call us crazy…but this time of year, the only soup we like to eat is Clam Chowder.  Save the other soups for fall and winter, but come summertime, give us all the Clam Chowder.  All of it.  Every bite.  We love it.  This recipe is super easy to pull together and will be on the table in no time.  Happy (almost!) soup season!  In the meantime, eat Clam Chowder :).

This recipe serves four.

Shopping List
Extra Virgin Olive Oil (EVOO)
1 onion, chopped
1 cup of chopped celery
salt and pepper
¼ cup flour
2¼ cup chicken stock
4 red potatoes, chopped into bite sized pieces
2 (6.5 oz) cans of chopped clams (DRAIN ONLY ONE OF THE CANS)
1 cup of fresh corn kernels
1 cup of half and half
garnish with crispy bacon pieces
garnish with chopped green onions

In a large pot over medium-high heat, add in a big drizzle of EVOO (about ¼ cup) along with your onions and celery.  Saute until they’re tender (about five minutes) and then add in a big pinch of both salt and pepper.  After they’re tender, stir in your flour and let it cook up about a minute before stirring in your stock and de-glazing the pan (scraping the little bits off the bottom).  Add in your potatoes and bring everything up to a boil.  Once your water is boiling, reduce it to a low bubble and cook until the potatoes are tender (about 12 to 15 minutes).  Once the potatoes are nice and tender, stir in your clams (along with the juice from one of the cans) and your corn.  Allow everything to bubble together about five minutes before stirring in your half and half.  After about a minute, turn off your heat, ladle into bowls and garnish with bacon pieces and chopped green onions.

Soup for all seasons!  We love Clam Chowder!

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  • Charmaine Ng | Architecture & Lifestyle Blog August 21, 2018 at 4:40 am

    My boyfriend loves clam chowder! I wish we could get authentic ones here in Hong Kong!

    Charmaine Ng | Architecture & Lifestyle Blog

  • Narci August 21, 2018 at 5:49 am

    Oh, this looks delicious! I love clam chowder!

  • Erika Slaughter August 21, 2018 at 5:51 am

    I’m SO ready for soup season over here!!!

  • Ariadna August 21, 2018 at 7:30 am

    Why do your recipes always sound so easy! I feel like if I tried this, I would ruin something or do something wrong and it won’t turn out ok, but you always make it sound so easy!

  • Leah PS August 21, 2018 at 9:11 am

    I’m confused. Do you drain one can of clams and use the juice from 3 cans or the opposite?

    • Mix and Match Mama August 21, 2018 at 10:09 am

      The recipe calls for two cans of clams. Drain one can but not the other. I find that you need some clam juice to make it taste more like clam chowder, but two cans of juice make it taste a bit too clammy. I think the sweet spot is one can drained and one not.

  • Leanne Gilchrist August 21, 2018 at 12:26 pm

    Shay, do you have a specific brand of clams that you love to use, that you think are the best tasting?? Living in the Pacific Northwest, we can get clams here. Our family is going to the Oregon coast next week, and I can pick up some clams there. You MUST get to the Oregon coast, Shay!!! Cannon Beach is FABULOUS!! I’m going to try this recipe, as we do love clam chowder!!