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Clam Chowder

  • Total Time: 45 minutes


  • 1/2 stick butter
  • 1 baking potato, chopped
  • 2 carrots, finely diced
  • 2 ribs celery, finely diced
  • 1/2 onion, finely diced
  • 3 tablespoons flour
  • 1 teaspoon Old Bay, plus more if needed
  • 2 cups water
  • 2 cups chicken stock
  • 3 cans chopped clams in their juices
  • 1/2 cup heavy cream


  1. Add half the butter and all the vegetables to a large soup pot over medium heat. Cook the veggies for 5 minutes until they start to soften slightly. Sprinkle the veggies with the Old Bay.
  2. Make a well in the center of the vegetable mixture and add the remaining butter and flour. When the butter melts into the flour, stir in the veggies - they will be sticky once covered in the flour. Let the vegetables cook with the flour for 2 minutes more, then slowly stream in the water and stock, stirring as you go to incorporate the flour.
  3. Let the soup come to a boil and then reduce the heat to simmer, uncovered for 15-20 minutes until the potatoes are cooked through and the soup has thickened slightly. Stir in the clams and cream and let cook for 3 minutes more to heat through.
  4. Serve. Eat!
  • Prep Time: 15
  • Cook Time: 30


  • Serving Size: 6