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Shirley's Maine Clam Chowder

Submitted by: IRELAND2

This is a rich clam chowder, but not as thick and pasty as some. Fresh shucked clams are recommended, but you may also use canned clams.

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Cathie's Clam Chowder

Submitted by: Cathie West

Bacon, half-and-half, clam juice and fresh minced clams make up this traditional chowder thickened with a roux.

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Marilyn's Cheesy Clam Chowder

Submitted by: Marilyn

A little different twist on an old favorite...cheese makes the difference! Substitute half and half cream for a richer chowder.

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Wilma's Clam Chowder

Submitted by: Wilma Scott

A chunky, delicious chowder with a back-east taste.

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Microwave Clam Chowder

Submitted by: Mary Jane Cantrell

From Turlock, California, Mary Jane Cantrell contends, 'This tastes as good as chowder served at restaurants on Fisherman's Wharf in San Francisco.'

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Clam Chowder II

Submitted by: Becky Riley

New England clam chowder is embellished with canned clams, half-and-half, and condensed cream of potato soup in this recipe for a crowd.

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Slow Cooker Clam Chowder

Submitted by: Dorothy Ingersoll

Canned clams, potatoes, bacon and shredded carrot are cooked in a mixture of condensed cream of mushroom soup and evaporated milk in this easy chowder recipe.

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Quick Clam Chowder

Submitted by: Lew Sweet

So easy but so delicious.

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Allana's Zesty Red Clam Chowder

Submitted by: Allana

A rich red clam chowder with a spicy kick and plenty of vegetables.

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New England Clam Chowder II

Submitted by: CHIEF2

Bottled clam juice is the secret ingredient for this extra-flavorful chowder. Otherwise, this is a fairly standard chowder recipe with lots of potatoes, bacon, and onions.