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Clam Chowder

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Ingredients for 8 servings

  • 1 Small Onion, Chopped
  • 1⁄2 Stick Butter
  • 3 Cups Half & Half
  • 1 Cup Chicken or Vegetable Stock
  • 1⁄4 Cup Flour
  • 1⁄2 Package Tricolored Marble Potatoes, Halved
  • 1 Package Frozen Corn
  • 2 Stocks Celery, Chopped
  • 1 Bay Leaf
  • Salt & Pepper To Taste
  • 2 (10 Ounce) Cans Chopped Clams


In a large pot, soften the onion in the butter over medium-high heat. Add the half and half and the stock. Slowly stir in the flour until well blended. Add the potatoes, corn, celery, bay leaf and salt and pepper.

Cook over medium heat until potatoes are softened; about 20 minutes.

Just before serving, stir in clams and cook for about 5 minutes. Do not over cook, as the clams will get tough.



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