Clam Chowder


6 Tbsp Butter

1/2 cup chopped Green Onion (OR regular onion)

1 cup chopped Celery (OR cream of celery soup)

3 med Potatoes, diced

1 small Carrot, diced

1 cup corn

3 Tbsp all-purpose Flour

4 cups Milk

salt and pepper to taste

2 Tbsp Tomato paste

1 cup heavy Whipping Cream

1/4-1/2 Lb Clams (or other seafood)

2 Tbsp white wine (optional)


Melt the butter in a Dutch oven or large saucepan over medium-low heat; add the chopped green onion and celery. Saute, stirring, until tender. Blend the flour into the butter and vegetables cooking for about 2 minutes. Add in potatoes, carrots, corn and warmed milk, stir in and continue cooking, stirring until thickened. Add salt and black pepper, tomato paste, and heavy cream. Stir in the clams and wine. Bring to a simmer.

Serve hot with warm crusty bread.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.