I got this clam chowder recipe from my mom who got it from my grandma who was a great cook. I have made a few minor changes to it, but it is basically the same clam chowder I grew up with.
Now I make it for my husband and boys and they love it just as much as I do. We love to have it with soft pretzels for dipping, but it is also great in bread bowls.
Every time I make it I think of my sweet grandma who passed away a few years ago.I hope your family enjoys it as much as we do!
- 1 large onion, diced
- 6-7 potatoes, peeled and diced
- 4 celery stalks, sliced
- 1 1/2 tsp salt
- 2 cups water
- 1 can evaporated milk
- 2-3 cans minced clams (don’t drain the juice)
- 2 cans cream of celery soup
- 1 Tbsp parsley flakes
- 1/2 tsp pepper
- 1-2 cups cream, milk, or half & half
- 1 Tbsp butter, optional
Boil veggies and salt in water till tender, about 15-20 minutes, stirring occasionally. Add evaporated milk, clams w/ juice, soup, parsley, and pepper. Add cream or milk till it is the consistency you like. Add the butter if you feel like it. Heat soup through but don’t let it boil or it might scorch. And that would be sad. Very sad.
-Using minced clams instead of chopped makes this recipe much more kid friendly. Clams can be somewhat tough, so having them minced eliminates those chewy pieces. I like it much better.
-I hardly ever have cream, so I usually use milk and the dollop of butter and it works just fine.