Total Time
Prep 30 mins
Cook 20 mins

Ingredients Nutrition


  1. In a large pot, boil potatoes in salted water until they are tender, about 10 minutes.
  2. Drain potatoes.
  3. In a large pot, melt butter and saute celery, onion, and garlic until onion is translucent.
  4. Add flour and stir 2 minutes.
  5. Add clams and their juices, parsley, thyme, marjoram, dill, liquid smoke, and potatoes.
  6. Simmer 5 minutes.
  7. Add cream and milk.
  8. Bring to a simmer; do not boil.
  9. Season to taste with salt and pepper.
Most Helpful

My husband and I thought this was excellent clam chowder. Very rich and creamy with the delicate flavor of the clams. A great blend of spices and nice smoked flavor that all went well together. Thanks for sharing this.

Natalie Z January 28, 2003

We really like clam chowder and thought it would be interesting to try this smoky version. Very nice indeed. The chowder base was extremely rich and creamy with plenty of clams. The little bit of liquid smoke gave a smoked flavor but it didn't overpower. Thanks Nurse Di for another great recipe.

jerri822 October 30, 2002

I agree that the liquid smoke was a great addition without overpowering the dish. The seasoning is on point, as is the texture. Will definitely be making again. Thank you.

Katanashrp December 29, 2011