Clam Chowder Recipe

It has been cold here, and by cold I mean COLD… we got a few feet of snow on Friday!!! When it get’s cold I like soup, chowders and stews. I’m not the only one, right?


I grew up with clam chowder. I’ve always loved my mom’s recipe, but I also have a love for the clam chowder at my favorite beach side restaurant, Mo’s, in Oregon. I’ve tried a few Mo’s Knock offs, and they are great, but I love my version as well.


Clam Chowder Recipe
Prep time
Cook time
Total time
  • 2 Lrg onions, diced
  • olive oil
  • 5-6 big potatoes, peeled and cubed
  • 2 celery stalks chopped
  • Can crushed clams
  • 2 Jars Clam Juice
  • 3/4 C butter
  • 3/4 C flour
  • Half pint of cream
  • Half pint of Milk
  • 1/2 jar bacon bits
  • shredded cheddar
  • salt and pepper
  1. In a large pot saute the onions in oil until they caramelize.
  2. Add the potatoes, celery and the clam juice then add enough water to cover vegetables. And a dash of salt Boil.
  3. In small pot (while the vegetables are boiling) melt butter, then add the flour and stir to paste.
  4. Add the cream and milk stir on med/high until it's thick.
  5. When the vegetables are cooked add the cream sauce to the big pot.
  6. Add the clams, bacon bits and pepper to taste.
  7. The longer you let the chowder simmer the better the flavor.
  8. Serve the chowder with the cheddar, extra bacon bits and cornbread.

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Ashlee has been cake decorating for 9 year, and blogging for 7+. She has 5 children ages 3-13 that she enjoys throwing parties for. She loves to bake, cook, crochet, knit, do home improvement, graphic design, photography and writing.
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