Wilma's Clam Chowder Recipe - Allrecipes.com
  • READY IN 45 mins

Wilma's Clam Chowder

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

Directions

  1. Drain juice from the clams into a medium size pot, set the clams aside. Add water or bottled clam juice. Add potatoes and onions to the pot and cover. Cook over a medium heat until potatoes are soft. Stirring occasionally.
  2. Add milk, evaporated milk, butter or margarine, parsley, thyme, seafood seasoning, celery salt, salt and pepper to taste, cracker crumbs and clams.
  3. Simmer until soup is about to boil, be careful not to let it boil. Serve hot.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 30 mins
  • READY IN 45 mins
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Reviews More Reviews

Most Helpful Positive Review
Nov 02, 2003

Thick, creamy and delicious. I used 2% milk and evaporated milk to keep the chowder fairly low-fat and it's still very rich tasting. I also used a 12 oz can of clams (instead of 6 1/2) for a little extra. This hit the spot on a cool rainy evening and tasted even better the next day for lunch.

 
Most Helpful Critical Review
Jan 07, 2007

One star is to much for this recipe, but there is nothing lower. this mess tasted like soda crackers and milk, everyone in the house tasted it and said it was not good.

 
Feb 24, 2005

I really wanted to love this recipe. It seemed like a healthy alternative to the clam chowders with cream or half and half. Unfortunately, I wasn't pleased with the result. It was thick, but the crackers made it seem mealy. My husband and daughter thought it was great, but even after doubling the clams, and using all clam juice instead of water, I thought it lacked flavor.

 
Jun 15, 2006

Changed recipe to serve 8. Added half a large onion and one large carrot(instead of 2 onions), a can of cream of celery + milk to equal 4 cups of milk, added a little garlic powder & basil. Didn't add the crushed saltine crackers. Was absolutely delicious! Will make again. Thank you Wilma. =)

 
Oct 09, 2004

Absolutely excellent and soooo easy to make. Creamy, tasty and very comforting. I made it a rainy, gray, cold day and all the family enjoyed it so much! Way to go Wilma!

 
Aug 23, 2004

This chowder was very good--although it didn't have a strong enough clam flavor (even though I used an extra can of clams with the extra juice). It was actually better the next day. I began by frying some chopped bacon and sauteing the onion in the bacon grease, because I've never seen a recipe for clam chowder without bacon or salt pork. Then I followed the recipe as printed, sprinkling the bacon bits on the top of each bowl. I actually liked the idea of thickening with crackers instead of a flour/butter roux, though this may account for the starchy flavor versus the more appealing clam flavor. I'll use this again, though, perhaps using bottled clam juice in place of the water. Thanks for posting.

 
Sep 29, 2003

Wilma you out-did yourself with this one. So thick it wouldnt even fall off the spoon. Thanks so much for sharing this amazing recipe!

 
Jan 26, 2008

I pureed potatoes and onions, added broccoli and 2 tbl spoons of flour instead of crackers. Quite tasty!Thanks!

 

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Nutrition

  • Calories
  • 559 kcal
  • 28%
  • Carbohydrates
  • 70.1 g
  • 23%
  • Cholesterol
  • 83 mg
  • 28%
  • Fat
  • 18.5 g
  • 28%
  • Fiber
  • 5.9 g
  • 24%
  • Protein
  • 28.7 g
  • 57%
  • Sodium
  • 619 mg
  • 25%

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

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