Simple Clam Chowder


Today is National Clam Chowder Day.  My parents have a house in Rhode Island and every summer when we go visit it’s tradition for us to eat a lunch of clam chowder and clam cakes.   While traditional Rhode Island clam chowder has a clear broth, we prefer the New England style, like this one, with a milk base.  Below is a recipe for clam chowder that I have made twice now, and I rarely repeat recipes!

Simple Clam Chowder
Recipe adapted from Cooking Light, January 2008

1 Tbsp olive oil
1 small onion, chopped
1/4 teaspoon salt
1/4 teaspoon dried thyme
1 garlic clove, minced
2 (6 1/2 ounce) cans chopped clams, undrained
2 1/2 cups diced, peeled, baking potatoes
2 (8 ounce) bottles clam juice
1 bay leaf
1 1/2 cups milk
1/4 cup flour


1.  Add olive oil to  a Dutch Oven or large pot over medium heat.  Add the onion, salt, thyme and garlic, cooking approximately 4 minutes until tender.

2.  Drain the clams, reserving the liquid.  Add the reserved liquid, potatoes, clam juice and bay leaf to the pot, bringing to a boil.  Reduce the heat and simmer 15 minutes, or until potatoes are tender.  Discard the bay leaf.

3. In a small bowl, whisk the milk and flour until smooth.  Add the flour mixture to the pot; bringing to a boil.  Stir constantly for approximately 10 – 12 minutes, until thick.  Add the  clams and cook for 2 more minutes.

Manhattan style, New England style, Rhode Island style……what kind of clam chowder do you like best? …..Or do you not like it at all?!!! 




  1. Thank you for linking up to Creative K Kids’ Tasty Tuesdays Linky Party. I have pinned your post to the Tasty Tuesdays Pinterest Board.

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