Judy's Clam Chowder

READY IN: 45mins
Recipe by Limit3

This recipe is a family favorite. Originally it called for milk and half and half. I have found no significant difference using just milk. Play with the amount of butter you use, you may be able to get away with less!

Top Review by Sydney Mike

Since there were just 2 of us when I made this recipe, I made just 1/3 of the amount & did a little fudging on those measurements as well ~ used 1 very large potato, a slice of bacon & just 2 tablespoons of butter, while the other ingredients were pretty accurately reduced by two-thirds! Your chowder is very nice tasting, & I look forward to making it again when I have company for dinner! [Made & reviewed in New Kids on the Block tag]

Ingredients Nutrition


  1. Soup Base:.
  2. Melt butter in large pot over med heat. Be careful not to brown the butter.
  3. Whisk in 2/3 cup flour until well mixed. Let cook for 1 minute.
  4. Whisk in the milk and chicken broth.
  5. Cook over low heat to thicken, stirring frequently.
  6. Clam Base:.
  7. Cook Bacon in a large frying pan(I like to pre-chop the bacon and fry it that way).
  8. Add onion and saute until transparent.
  9. Add potatoes, sprinkle with the 2 tbsp flour and let cook for 3-4 minutes.
  10. Add the reserved clam juice plus water to make 2 cups liquid. Mix well, cover and let simmer until potatoes are cooked through (20-25 minutes.).
  11. When done, add clams and then add to the soup base. Warm on low heat.

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