Total Time
Prep 25 mins
Cook 8 mins

My favourite clam chowder recipe. Not much to get in the way of the clams except for some potatoes, cream and butter. Sometimes, austere simplicity is the only way to go.

Ingredients Nutrition


  1. Cook potatoes in salted water until tender, about 25 minutes. Drain. Mash lightly.
  2. In a saucepan, melt butter over medium heat and saute onion and garlic until translucent, and starting to go a light gold, 6-8 minutes.
  3. Add the half and half and cream, ¾ cup reserved clam juice, salt, thyme and white pepper and heat to scalding.
  4. Add potatoes and clams.
  5. Bring to simmer, stirring frequently. Thin with some milk if desired.
  6. Serve immediately, floating 1 pat of butter per bowl of soup and dusting with parsley.


Most Helpful

this is probably the purist version of clam chowder . i wound up adding a bottle of clam juice, a cup of fish stock , and other ingredients which probably made this more of my own recipe than yours, sorry. my family thought this was bland so i had to add ingredients to make them happy.

chia October 11, 2003

This was a very easy recipe to help me use up some of the razorback clams that my brother brought back from a recent clamming trip. I doubled the amounts of cream, as well as butter (I just like things a little more soupy!), and added celery and carrot. Both the hubby and I finished the whole pot in one sitting..oops!

Pikake21 December 07, 2010

Ireally liked this clam chowder. It's really loaded with clams and it's easy to make. I loved the idea of lightly mashing the potatoes.... it thickens the soup nicely without having to mess with making a roux. I did add some chopped onion for extra flavor. I used fat free half and half. It isn't the most flavorful clam chowder, but it will satisfy your craving for clam chowder when you're in a hurry. Thanx ev!

*Parsley* September 18, 2008

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