Prep 10 mins
Cook 35 mins
This is a thick, hearty chowder. The recipe originated from a member of the Canadian Army. Serve with fresh rolls or thick slices of bread, if desired. Recipe courtesy of Allrecipes. Posted for Zaar World Tour II.
- 1⁄2 cup butter
- 2 stalks celery, chopped
- 1 onion, chopped
- 1⁄2 cup all-purpose flour
- 2 (6 1/2 ounce) cans minced clams, drained with juice reserved
- 2 potatoes, peeled and cubed
- 1 (12 fluid ounce) can evaporated milk
- 1⁄2 teaspoon dried thyme
- salt and pepper
- In a large saucepan over medium high heat, combine the butter, celery and onion. Saute for about 3 minutes, add the flour and stir well to make a dry roux. Add the reserved clam juice to make a paste, then slowly add enough cold water to reach the desired thickness.
- Add the potatoes, milk, thyme and salt and pepper. Reduce heat to low and allow soup to simmer for about 20 minutes, or until the potatoes are tender. Add the clams and allow to heat through.
Sooo good! Soooo easy. I was short on time and needed a quick soup to go with Reubens. My husband is very complimentary to my meals, so a compliment is commonplace. But, when he tasted this soup (I've made a lot of homemade soup), he said it was the best I've ever made. The only thing I did differently was used milk and cream (instead of the evaporated) and added a little more than the recipe called for to thin it out and help it not to stick to the bottom of the pan while the potatoes were cooking. Also, instead of water I added whole milk. Since there's really no effort to this soup, I would make it on a whim. It's that simple and good!
Very tasty clam chowder. I only used half the butter and flour and found that was plenty enough for flavor and to make it thick. I wasn't sure how much water to add so i just waited until I added the potatoes and evaporated milk. Then I added some regular milk to thin it just a bit. I also added 1/4 tsp. pepper and about the same of salt. Neat how this recipe uses mostly canned item. It was rich and creamy. Now for an after lunch nap. Made for ZWT4.
I'm sorry, but this was just ok for me. I'm a New Englander, so am pretty picky about my chowdah. I thought it needed a bit more flavor and creaminess. I ended up adding some light cream, and if I made this again, I would use cream instead of water. I also added more pepper and thyme. I made this in the crockpot by following steps 1-3 as written before transferring to the crockpot to cook on high for 3 hours, adding the clams and cooking for another 1/2 hour. Served with oyster crackers. Made for ZWT4: Crockpot Challenge