Clam Chowder: A Keeper from the Recipe Box

When the weather is so frigid soups and chowders are perfect dishes to serve for lunch or dinner. Years ago there was a recipe contest in the Tri-City Herald when I lived in Kennewick. This clam chowder recipe was the winner, but I regret I have lost the original so I can't give credit to the creator. This recipe has become a favorite at home and when our family gathers around the table in Kellogg. It freezes well and has also been one of my most requested recipes. It is a keeper!

Clam Chowder
3 cups boiling water and clam juice
5 chicken bullion cubes
1 3/4 c. cubed potatoes
1 cup thinly sliced carrots
5 stalks celery, chopped
1 chopped onion
1 green pepper, chopped
1/4 c. butter
2 1/2 cups milk
3/4 c. flour
3 cups grated jack cheese
1 TB parsley
2 or more cans of chopped clams

Dissolve bullion cubes in boiling clam water. Add all veggies and butter. Bring to a boil and reduce heat and simmer until veggies are done.
Combine milk and flour in the blender or food processor. Add to soup and cook 3-5 minutes. Add cheese and cook until melted. Add parsley, thyme, and clams. Heat 1-2 minutes.
Serves 6-8


  1. yum! Think I'll make it tonight!

  2. Makes me miss my New England home.

  3. Just remember to put in the clams.

    (Do you remember when Mom forgot?)

  4. Yummy! I use heavy cream in mine. lol

    Your white kitty in the bird feeder was too cute and I loved the lake shot.

    "I just started The Poets Home Repair Manual."


  5. I absolutely love LOVE L O V E clam chowda.. :)

    Thanks for sharing this!

  6. I have wanted a copy of this recipe forever, but always forget to ask. Thanks for posting. And yes, I remember the time Mom forgot to add the clams.

  7. Yum! I love a good clam chowder and have been looking for a recommended recipe. Certainly will keep this one on hand.

  8. It looks good.
    I like your blog.
    Saludos, Mariana C.


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