Clam Chowder

This clam chowder was probably the best I’ve ever made. It was creamy, spicy and savory with a combination of minced canned clams and fresh whole clams. This recipe makes two large bowls or three smaller bowls of comforting clam chowder. I served crusty, oven warmed, bread lathered in butter along with the chowder. Chowder crackers taste good too.


  • 1 can minced clams

  • 6 whole clams

  • 1 8-ounce bottle clam juice

  • 3 carrots, diced

  • 3 celery stalks, diced

  • 1/4 cup minced yellow onion

  • 1 teaspoon fresh thyme leaves

  • 3 new potatoes, diced

  • 1 tablespoon flour (gluten-free works great)

  • 2 tablespoons butter

  • 1/2 cup half and half

  • 1/4 cup water

  • 1/4 teaspoon cayenne pepper

  • 1 tablespoon chopped parsley


  • Place olive oil in a dutch oven on medium heat.
  • Saute onions, celery and carrots until soft.
  • Add canned minced clams and clam juice. Fill the minced clam can with water and add to the pot.
  • Add potatoes and cook on low for 15 minutes.
  • Add the thyme.
  • In a separate saucepan add the butter. When just melted, add the flour to form a roux. Add the half and half and using a whisk stir until a thick cream sauce
  • Add the cream sauce to the dutch oven and give a stir or two with a mixing spoon until the cream sauce is incorporated.
  • Cook for another twenty minutes or until all the vegetables are soft. Add water if the sauce is too thick.
  • Just before serving, rinse the whole clams and add to the clam chowder. The clam shells should open within 10 to 15 minutes. Discard those that do not open.
  • Spoon into individual serving bowls and sprinkle with cayenne pepper and chopped parsley.

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