Day 22/365: Homemade Clam Chowder

New England Clam Chowder is one of my favorite soups, normally I open a can of Campbells Chunky soup, but since I’ve had success in making homemade soup I thought I would give it a try. Yes the recipe is below. Some of my favorite recipes are from Taste of Home and rarely do I follow a recipe to the letter and this was no exception.

The result was wonderful and was given the thumbs up from my friend Beth and my daughter.

Day 22: Homemade Clam Chowder

Nebraska Clam Chowder

  • 4 potatoes, cubed
  • 1 cup water
  • 1 cup chicken broth (or chicken bouillon cube and 1 additional cup water)
  • 8 oz Clamato juice
  • 1 med onion finely chopped
  • 1 celery rib, chopped
  • 1/4 cup butter
  • 1 tsp dried parsley flakes
  • 1/2 tsp pepper
  • 2 TBSp all purpose flour (cornstarch or whole wheat flour can also be used)
  • 1/2 cup cold water
  • 2 cans chopped clams (called for draining, I used juice)
  • 2/3 cup process cheese (Velvetta)
  • 1 can (12 oz) evaporated milk

In a large saucepan, combine the above ingredients. Bring to a boil. Reduce hear; cover and simmer for 20 minutes or until potatoes are tender. In a small bowl, combine flour and cold water until smooth. Stir into potato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce hear. Add clams and cheese; cook and stir until cheese is melted. Stire in milk, heat through.

Yield: 9 servings

Feel free to add more potatoes, onions, chopped carrots, cheese,  other seafood, or dill according to your taste. Soup is wonderfully forgiving and invites creativity. If a thicker soup is desired use more flour or cornstarch.

3 thoughts on “Day 22/365: Homemade Clam Chowder

Comments are closed.