Total Time
Prep 30 mins
Cook 20 mins

Ingredients Nutrition


  1. In a large pot, boil potatoes until they are tender, about ten minutes.
  2. Drain potatoes and Set aside.
  3. In the large pot, melt butter and sauté celery, onion, and garlic until onion is Soft and translucent.
  4. Add flour and stir 2 minutes.
  5. Add clams and their juices, parsley, Thyme, dill, Worcestershire sauce, and potatoes.
  6. Simmer 5 minutes.
  7. Add cream and milk.
  8. Bring to a simmer.
  9. Season with pepper.
Most Helpful

awesome soup, I've made is a few times now but havn't rated it yet . fantastic!!! kirt

Westbank Boy October 26, 2008

Oh, WOW! I can't believe that I'm the first to review this fantastic clam chowder! It's wonderfully thick, creamy and chunky. Loaded with flavor. I made this as written, but used four 6-oz cans oc clams and added the clams at the very end so the wouldn't get rubbery. I would be proud to serve this to guests and I'm sure that I will sometime. Thanx for sharing!

*Parsley* September 07, 2008