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Creamy Clam Chowder


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Rate this recipe 4/5 (2 Votes)


  • 6 slices bacon, finely diced
  • 2 onions, diced
  • 1 can clam juice (284 ml)
  • 3 carrots, diced
  • 4 stalks celery, diced
  • 3-4 potatoes, diced
  • 2 cans clams (284 ml)
  • 2 Tbsp BC chowder essence
  • 1/4 lb. butter
  • 1/4 cup flour
  • 250 g cream cheese
  • 4 cups cream



Step 1

Saute bacon and onions. Add potatoes, carrots and celery. Cook until nearly soft. Add clam juice. Cover and cook until soft. Add chowder essence and clams. Make a roux with the butter and flour. Cook 2-3 minutes. Add cream and cream cheese. Simmer until mixture thickens. Add cream mixture to the vegetable mixture. Adjust seasonings to taste.

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