Friday is Clam Chowder Day

friday is clam

Mom’s Clam Chowder


2 cans of minced clams

2 cups of potatoes diced to ½ in cubes

1 ½ cup of carrots diced to ½ in cubes

1 cup corn kernels

1 cup diced celery

1 cup minced onion

2 tbsp flour

1 tsp butter

2 cups water

1 can evaporated milk

Salt and pepper to taste


Sauté onion, carrot and celery in the butter in a quart size pot until onion is translucent. Stir in water, corn and potatoes. Season with salt and pepper. Bring to a boil and cook uncovered for 15 minutes, or until potatoes are fork tender. Stir clams and the clam liquid into the soup. Make a slurry with the flour and evaporated milk. Add to pot and stir until thickened. Add a little more water if there is not enough liquid. Cook for about 5 minutes, or until heated through. Do not allow to boil.


6 Comments Add yours

  1. Oh this looks so yummy and sounds so easy to make (and can be quickly adapted to be gluten free!) Thanks for sharing 🙂 Enjoy!

  2. Clam Chowder is something I’ve never made. Thanks so much for this recipe! It will go nicely with this winter weather we’re having right now!

  3. Amy says:

    I’m going to try to make it this weekend. Thank you for sharing the recipe 🙂

    1. Your Welcome 🙂 I hope you enjoy it as much as I do. It’s what’s for dinner for me today.

  4. Meredith says:

    We eat a lot of soup in the winter. This looks so easy and yummy I am definitely going to make it, thanks for the recipe

    1. Thanks for visiting. It’s what’s for dinner here today. I hope you like it as much as I do.

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