Clam Chowder Recipe

I think I mentioned in one of the previous recipes that I absolutely love chowder. Well, all kinds of fish soup, really, but chowder is always a special delight.

I'm not sure if this is a traditional Boston clam chowder, but it's delicious nevertheless, and definitely worth a place in your 'best clam chowder recipe' collection!

As a special treat, try serving it in a bread bowl.

You may need fish stock for this recipe - but don't worry, it's really easy to make. Luckily, I recently uploaded my great & easy fish stock recipe to Outdoor Cooking, so you don't have any excuses not to make this great chowder.

So go ahead and enjoy.

How to make my clam chowder

Makes 6 servings    


  • 3 (6.5 ounce) cans minced clams (If you're using fresh clams, substitute clam juice with one cup fish stock)
  • 2 medium onions, diced
  • 4 celery sticks, diced
  • 4 medium potatoes, cubed
  • 3 carrots, diced
  • 3/4 cup butter
  • 3/4 cup all-purpose flour
  • 1 quart half-and-half cream
  • 2 tablespoons red wine vinegar
  • 1 1/2 teaspoons salt
  • Freshly ground black pepper to taste
  • Spring onion or chives, diced (for garnish)      


  1. Pour the fish stock or juice from the clams into a large skillet over the onions, celery, potatoes and carrots.
  2. Add water to cover, and cook over medium heat until tender.
  3. In a large, heavy saucepan, melt the butter over medium heat.
  4. Whisk in flour until smooth, then add the cream and stir constantly until thick and smooth.
  5. Stir in vegetables and clam juice mixture, and heat but do not bring to boil.
  6. Add clams and heat through, making sure not to overcook.
  7. Stir in vinegar, season with salt and pepper, add garnish and serve.