Creamy clam chowder soup

Recipe from Topfood
Creamy clam chowder soup
Cooking time: 50 min
Servings 5
There is no clear version who created Clam chowder soup. It is known that French word “chowder” is translated as “pot”
Creamy clam chowder soup is made of canned clams, vegetables and cream. It is served immediately after cooking with croutons.


  • Clams
    1,6666666666667 can
  • Potatoes
    1,25 cups
  • Carrots
    10 tbsp.
  • Chopped white onions
    10 tbsp.
  • Flour
    7,5 tbsp.
  • Butter
    7,5 tbsp.
  • Half-and-half cream
    3,75 tsp.
  • Red wine vinegar
    3,75 tsp.
  • Celery
    10 tbsp.
  • Salt
  • Ground black pepper
    to taste

Nutrition facts per serving

  • Calories

    501 kcal

  • Protein

    23.9 g

  • Fat

    32.7 g

  • Carbohydrates

    28.4 g


  • Peel onions, potatoes, carrots. Rinse vegetables. Finely cut them, just dice potatoes and celery.

  • Drain liquid from can. Heat the frying pan, add a little vegetable oil, chopped vegetables and clams. Brown for a minute, then pour in water (to cover all ingredients). Cook over moderate heat until done.

  • Take a heavy-bottomed saucepan, add butter. When it’s melted, pour the flour and whisk until smooth. Then add cream, stirring constantly, until the sauce thickens. Finally, add simmered vegetables. Do not bring to a boil.

  • Add clams to the saucepan only before serving. In this case they will not overcooked and stay tender. When the clams are heated, pour in red vinegar and season with spices. Stir well and serve!

Bon Appetit!

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