The Most Amazing Clam Chowder Ever

Total Time
1hr 30mins
Prep 45 mins
Cook 45 mins

Whenever my Mom comes to visit, I know she has some favorite dishes, so I always try to make at least one of them especially for her. Everytime I make this soup she rolls her eyes to heaven and says I should start selling it, that I would make a fortune.

Ingredients Nutrition


  1. Peel and dice onions and pan fry them until lightly golden.
  2. In a large pot peel and dice potatoes, add cooked onions, the 2 cans of clams with juices and the cream corn.
  3. Cover with just enough water to cover, add boullion and allow to come to boil.
  4. Once the potatoes are cooked there should be barely any water left in the pot. At this point chop the whole bunch of green onions and add the milk.
  5. Do not let soup come to boil just allow the milk to heat through.
  6. To thicken add instant potato flakes until it reaches the consistency you like.
  7. A little salt when frying the onions and lots of cracked or regular black is all the seasoning needed.
  8. This soup will thicken alot upon standing, but because it is reach in flavour when re-heating you can add a little water to change the consistency and wont lose any of the wonderful flavour.
  9. Serve with crusty bread for a very filling lunch or light dinner.


Most Helpful

This was pretty easy to make but I was pretty disappointed when I tasted it. The potato flakes gave it a strange consistency and it just didn't have the flavor I was looking for. Maybe adding some chopped celery when sauteing the onions and then adding some frozen peas when adding the milk would make this taste better.

Mrs. Doeinck February 20, 2006

I tried your recipe for clam chowder and found it fundimentally perferct. I did add 1 tbsp of Old Bay Seasoning to the mix to add a little zip to the flavor, however. I do appreciate that you posted the recipe and I will keep it to prepare again in the future.

Grease November 21, 2005

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