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Clam Chowder is a rich, creamy soup filled with potatoes and clams. It’s easy to make and is a hearty bowl of soup.
When my husband and I got married my childhood next door neighbor gifted us a large soup pot along with a recipe book for her favorite soups. Over the years we’ve tried just about all of them
My husband was excited for me to make her clam chowder. My dad has told him how awesome it is so he’s been wanting me to make it.
What is Clam Chowder?
Clam chowder is a type of soup that usually has clams, potatoes, onions, and bacon along with seasonings. It’s a popular dish in American cuisine, particularly in the New England region.
What are the two main types of clam chowder?
The two main types of clam chowder are New England Clam Chowder and Manhattan Clam Chowder. New England clam chowder is a creamy soup made with milk or cream which gives it a rich and smooth texture. Manhattan clam chowder is tomato-based soup and includes clams, tomatoes, and vegetables.
My neighbor’s recipe was for New England Clam Chowder as it has milk and cream in it. I actually had never eaten a bowl of clam chowder before I made this recipe.
The original recipe was made in a slow cooker but I’ve since changed it to make it on the stove top. It has a small amount of ingredients and is perfect for a cold winter night.
- cream of potato soup (yes, I use a can of this creamy soup as the base)
- potato (use a large potato or two smaller ones)
- canned clams (I’m sure you can use fresh clams but then you will need to buy clam juice too)
- half and half (this adds to the creaminess of the soup)
- milk (whole milk works best but you can use a lower fat milk)
- butter (I used salted but you can use unsalted)
- black pepper (fresh cracked works best)
- garlic powder
To make the soup melt the butter in a large stock pot over medium heat. Once the butter has melted add in the flour and stir to make a roux.
Slowly add the half and half, stirring while you add it. Next add in the milk, potatoes, cream of potato soup, the juice from the canned clams, black pepper, salt, and garlic powder.
Bring the soup just to a simmer then reduce the heat to low and cover, stirring occasionally, for 30 minutes. Make sure to check on the soup as you do not want it boiling.
Ten minutes before serving the soup add the canned clams to the soup and remove the lid. Stir and heat the clams in the soup.
At this point you can chop and fry the bacon that you will need for serving. Top the bowls of soup with bacon and green onions if desired.
Can I make this in the slow cooker?
The original recipe is made in the slow cooker. Simply add everything to the slow cooker except the clams and the bacon and cook on low for 6 hours. Fifteen minutes before serving add the clams to the slow cooker and fry up the bacon. Serve warm.
I was pleasantly surprised with my first bite of this soup. It’s a thick, creamy soup that has a lot of flavor from both the potatoes and the clams. The bacon on top adds a nice hint of salt and gives the soup an added texture.
- 1 stick butter 1/2 cup, cut into pieces
- 3 Tablespoons
- 1 pint 2 cups half and half
- 2 c. milk
- 1 can 10.5 oz cream of potato soup
- 1 large potato skin peeled off and chopped
- 2 6 oz cans of clams with the juice
- 2 teaspoons fresh cracked black pepper
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 4 slices bacon
- green onions chopped
- Melt the butter in a stock pot over medium heat. Add in the flour and mix to make a roux.
- Slowly add in the half and half, stirring while you add it in.
- Next add in the milk, potatoes, cream of potato soup, the juice from the canned clams, black pepper, salt, and garlic powder. Stir to combine.
- Bring the soup to a simmer then reduce the heat to low and cover, stirring occasionally, for 30 minutes. Make sure to check on the soup as you do not want it boiling.
- Ten minutes before serving the soup add the canned clams to the soup and remove the lid. Stir and heat the clams in the soup.
- Chop the bacon and add to a small saute pan. Saute for 5-7 minutes, stirring occasionally, until the bacon has browned. Remove to a paper towel lined plate.
- Serve the soup in bowls and top with bacon and green onions.