Clam Chowder Canadian Military Style Recipe -
Clam Chowder Canadian Military Style Recipe
  • READY IN 45 mins

Clam Chowder Canadian Military Style

Recipe by  

"This is a thick, hearty chowder. I got the recipe from a friend in the Canadian Army. Serve with fresh rolls or thick slices of bread, if desired."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    35 mins

    45 mins


  1. In a large saucepan over medium high heat, combine the butter, celery and onion. Saute for about 3 minutes, add the flour and stir well to make a dry roux. Add the reserved clam juice to make a paste, then slowly add enough cold water to reach the desired thickness.
  2. Add the potatoes, milk, thyme and salt and pepper. Reduce heat to low and allow soup to simmer for about 20 minutes, or until the potatoes are tender. Add the clams and allow to heat through.
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Reviews More Reviews

Most Helpful Positive Review
Jan 24, 2003

I am always trying out different clam chowder recipes. Although none are as good as my mothers! This one is a keeper. I have served it now a few times and always get raves. I do add just a hint of sherry occasionally and always top the bowl of with a small pat of butter and a sprinkle of paprika.

Most Helpful Critical Review
Apr 01, 2003

I made this exactly as the recipie called for and it was - just OK - it seemed to lack any convincing flavor of anything in particular - there was no evidence of clams unless you happened to get one in your spoon - my overall impression was - too bland - so, toward the end of the 20 minute simmer I added a bay leaf and, a dash of celery salt, and a dash of basil - that helped some - if I make it again, I think I'll start with something like bacon drippings instead of plain butter

Jul 02, 2005

Excellent recipe. The only thing I do differently is to cook a few strips of diced bacon along with the onion and celery and reduce the butter slightly to compensate for the added fat.. I have used regular milk or half and half cream instead of evaporated milk also.

Dec 20, 2010

Very nice for sure! I did some mods that you may like. Changes are: 3 cans of clams, 3 potatoes, 2/3 teaspoon thyme, 2/3 cup flour, 3-5 cloves of garlic, 1 Stock of Leek. Make the roux as stated THEN add in the Leek and go from there. Make sure you add your extra water slow as if you over do it, yuck.....water soup! Have fun and enjoy.

Apr 01, 2003

This is my very favorite homemade clam chowder recipe. I make this now rather than buy it or eat it out. I add a lot more seasonings - especially garlic powder and I add dill, celery salt, and garlic salt for a really good taste.

Feb 01, 2007

This was so good. It was very creamy and smooth. I think I ended up adding 2 cups of water (the recipe doesn't tell you a certain amount). I'll definately make this again.

Feb 18, 2005

This was sooooooooo good! Since several of the reviews suggested adding more clams, I added a 3rd can of chopped, rather than minced clams, along with a little garlic powder and a wee bit of dill. It was terrific. Definitely a keeper!

Nov 03, 2003

What a wonderfully delicious and filling chowder. We loved it, in fact I served it to a large family gathering and everyone loved it. I did add three ingredients to it that I felt would give it a little more flavor - 1 tsp. crushed garlic and 1/2 tsp. basil & 1/2 tsp. cilantro.


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  • Calories
  • 414 kcal
  • 21%
  • Carbohydrates
  • 32 g
  • 10%
  • Cholesterol
  • 100 mg
  • 33%
  • Fat
  • 21.5 g
  • 33%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 23 g
  • 46%
  • Sodium
  • 261 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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