Grandma’s Classic Clam Chowder

Warm up with a bowl of rich and creamy Classic Clam Chowder! This hearty New England-style soup is packed with tender clams, crispy bacon, potatoes, and a flavorful, creamy broth. Perfect for chilly nights, seafood lovers, or a comforting homemade meal. Serve with crusty bread for the ultimate experience!

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Ingredients Needed For Grandma’s Classic Clam Chowder:

• 2-6.5 ounce cans minced clams, plus the juice
• 1 cup celery, sliced thin
• 2 cups potatoes, peeled and diced small
• 6 green onions, sliced thin
• 3/4 cup butter
• 3/4 cup flour
• 2 cloves garlic, minced
• 1/4 tsp pepper
• 1 tsp salt
• 1 quart half and half
• bacon crumbles, to serve
• tops of green onion, sliced-to serve

How To Make Grandma’s Classic Clam Chowder:

1. Prepare celery, potatoes and green onions as stated above.
2. Place butter in a deep pot and begin to melt.
3. Add the sliced celery, diced potatoes and sliced green onions into the pot with the butter and cook over medium heat. Stir continually to avoid burning. 
4. When butter begins to simmer, lower heat keeping the low simmer. Stir often and cook vegetables for about 25 minutes-or until vegetables are fork tender. 
5. When, vegetables are tender, lower the heat to low and add flour and garlic. Stir and cook for 1-2 minutes. 
6. In a blender, pulse the minced clams with the juice to chop up the clams. (If you want larger pieces of clams in your soup, skip this step. We like very small pieces) 
7. Add salt, pepper, clams and clam juice. Stir to heat through over low heat. 
8. Slowly add half and half to the soup while stirring. 
9. Adjust heat as needed to heat through and thicken. 
10. Serve with bacon crumbles, extra green onion and a crusty bread. Enjoy!

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Grandma’s Classic Clam Chowder

A hearty comfort food recipe-Classic Clam Chowder is flavorful and delicious!

Course Dinner, Soup

Cuisine American

Keyword Chowder Recipes, Clam Chowder, comfort food, Creamy Soup Recipes, Easy Soups, Winter Dinner Ideas

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 7 cups

Author Sweeter With Sugar

Ingredients

• 2 6.5 ounce cans minced clams plus the juice
• 1 cup celery sliced thin
• 2 cups potatoes peeled and diced small
• 6 green onions sliced thin
• 3/4 cup butter
• 3/4 cup flour
• 2 cloves garlic minced
• 1/4 tsp pepper
• 1 tsp salt
• 1 quart half and half
• bacon crumbles to serve
• tops of green onion sliced-to serve

Instructions

1. Prepare celery, potatoes and green onions as stated above.

2. Place butter in a deep pot and begin to melt.

3. Add the sliced celery, diced potatoes and sliced green onions into the pot with the butter and cook over medium heat. Stir continually to avoid burning.

4. When butter begins to simmer, lower heat keeping the low simmer. Stir often and cook vegetables for about 25 minutes-or until vegetables are fork tender.

5. When, vegetables are tender, lower the heat to low and add flour and garlic. Stir and cook for 1-2 minutes.

6. In a blender, pulse the minced clams with the juice to chop up the clams. (If you want larger pieces of clams in your soup, skip this step. We like very small pieces)

7. Add salt, pepper, clams and clam juice. Stir to heat through over low heat.

8. Slowly add half and half to the soup while stirring.

9. Adjust heat as needed to heat through and thicken.

10. Serve with bacon crumbles, extra green onion and a crusty bread. Enjoy!

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