Simple Clam Chowder Soup Recipe

I love clam chowder. It's a great tasting soup and so filling, that it's a meal in itself. There are two common ways to eat clam chowder.

Clam Chowder in a Bread Bowl

The first is simply from a bowl and there's nothing wrong with that. The second way, which is more fun, is eating clam chowder from a sourdough bread bowl. First time I ate clam chowder from a sourdough bread bowl is at Disneyland in the Pirates of Caribbean. Ever since then, I try to order my clam chowder with a bread bowl. When I can, I use bread bowls at home as well.

Simple New England Clam Chowder Recipe

New England Clam Chowder

  • 3 Tb. Butter
  • 3 Tb. flour
  • 6 cups milk
  • 2 large potatoes, cooked until almost done, diced in 2-inch cubes
  • 2 3.5-ounce cans clams, with juice
  • 3 large mushrooms, sliced
  • 1 large onion, diced
  • 3 green onions, sliced
  • 1 tsp. Thyme

Melt the butter in a large saucepan. Use a whisk to mix in the flour. Cook over low heat until the roux thickens. Gradually add the milk, stirring constantly. Add the remaining ingredients and cook over medium heat, stirring occasionally, for 30-45 minutes, or until soup acquires the thickness you prefer. Garnish with fresh parsley if you like.

You can substitute celery, water chestnuts or spinach for any of the vegetables. Chives are good in place of green onions. Also, you may use a teaspoon of tarragon or 1/4 cup fresh cilantro in place of the thyme.

Just a note, increasing the amount of flour will make your clam chowder thicker. Some people seem to like theirs made that way.

Thick and Creamy New England Clam Chowder