Hearty Clam Chowder for a Stormy Winter Night

Hearty Clam Chowder
Recipes in this Post

I have always loved clam chowder, that is good clam chowder. The stuff that comes in the can, even the expensive stuff that comes in a can, just cannot compare to soup you make yourself. Homemade soup is just richer and tastier.

On Fridays, I usually spend time with my good friend and we talk about the current political climate. Well, the weather climate was so bad that we decided not to meet. I was out already in it, and I mean, it was cold, and very windy. The wind was so strong, I actually had to take cover under an awning and I thought it was going to bowl me over. I think this is one of the worst winter storms Los Angeles has had, at least in my many years here. When I got home, I was cold and wet and wanted something warm that would stick to my bones. Although I had originally planned on Lentil Soup with Cilantro, it just didn’t seem like it was a rib sticking as I wanted, and I decided on Hearty Clam Chowder instead.

I am going to make another cold weather dish, Boston Baked Beans, with the rest of the salt pork that I used in the Hearty Clam Chowder. Looks like I am prepared for this rainy winter in Southern California.

Hearty Clam Chowder YouTube Video

Hearty Clam Chowder Mis en Place

Mis En Place

Hearty Clam Chowder for a Stormy Winter Night

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 6 servings

Serving Size: 1 cup

Calories per serving: 396

Fat per serving: 25 g

Saturated fat per serving: 12 g

Carbs per serving: 32 g

Protein per serving: 12 g

Fiber per serving: 5 g

Sugar per serving: 6 g

Sodium per serving: 357 mg


1 can Minced clams
4 ounces salt pork diced
4 medium potatoes peeled and diced
1/2 cup Onions chopped
2 1/2 cups milk
1 cup cream
3 tablespoons All-purpose flour
1/2 teaspoon Worcestershire Sauce
1/4 teaspoon Tabasco
1/4 teaspoon Nutmeg


    Drain clams; reserving liquid. Add enough water to reserved liquid to measure 2 cups liquid; set aside.
    In a large saucepan, fry salt pork or bacon until crisp; remove bits of pork and set aside. Add reserved liquid, potatoes, and onion to fat in saucepan. Cook, covered, about 15 minutes or until potatoes are tender.
    Stir in clams, 2 cups of the milk and the cream. Stir remaining 1/2 cup milk into flour; stir into chowder. Cook and stir until bubbly. Add salt pork. Cook 7 minutes more, or until thickened. Add Worcestershire sauce, nutmeg, and Tabasco. Serve with crusty French bread.


You can use bacon if you do not have salt pork. Omit the Tabasco if you do not like any heat at all.


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