| Level: | Easy |
| Total: | 1 hr |
| Prep: | 20 min |
| Cook: | 40 min |
| Yield: | about 6 to 8 servings |
Ingredients
- 1/2 pound butter
- 1 quart Spanish onion, diced
- 1/2 pound all-purpose flour
- 1 quart water
- One 55-ounce can clams
- 2 ounces clam powder (recommended: St. Ours)
- 1/4 pound clam base
- 2 pounds potatoes, diced
- Half-and-half
Instructions
- In a heavy bottomed saucepan, melt butter. Saute onions until they are translucent. Add flour and cook for 2 minutes. Add water, clams, clam powder and base. Add potatoes and reduce to a simmer. Cook until potatoes are tender. Add desired amount of half-and-half.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 721 |
| Total Fat | 27 g |
| Saturated Fat | 15 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 5 g |
| Sugar | 4 g |
| Protein | 57 g |
| Cholesterol | 165 mg |
| Sodium | 364 mg |
Reviews
This was awesome. I have made this at least 20 times for my family of 7. The ingredients are not hard to find and portion size is great. I agree. Make it, eat it, then review.
I love this soup it tastes amazing its super easy to make the ingredients are all really easy to find. this soup is definatly the the clam chowder ever. I highly recommend making this i know you are going to love i also know that when the people that reviewed this soup even though they’ve clearly never made this soup before will love it when the make it instead of just reviewing a soup they’ve never made before.
I made this last night, first off I could not find “clam powder” in ANY store around here. Next let’s move on to a 55 ounce can of clams.. more like five 10 ounce clams. Now we have it calling for a QUART of onion… a tad much… they don’t tell you how to make the clam base and this recipe makes WAY more than 6 to 8 servings and quite frankly I wasn’t impressed in the least bit. Next time I’ll just buy Campbell’s.. worst clam chowder I ever had
I just saw the episode on tv today which claims it makes the best clam chowder in the world and of course uses fresh clams. So why would food network post such a recipe? If you arnt going to offer the restaurant recipe, dont bother posting a recipe you could have found on a can of clams
Please tell me why it serves “6 to 8” people. This would serve an army!
the receipe is pretty much standard for most resturants. Nice but nothing to write home about.
regular
I don’t understand why Food Network would put a recipe that cannot be prepared at home on this site. This recipe is obviously for a professional kitchen and no attempt has been made to modify it for the home cook.