• Melinda O'Malley Keckler

The Best Clam Chowder

Updated: Mar 15

This is by far the richest, creamiest and best clam chowder I've ever had and I know great chowder having lived a good portion of my life in and around Seattle. The ingredients are simple and the technique is easy, but the result is better than restaurant quality chowder. I've enjoyed this chowder for many years but only recently got the recipe. Since the chowder is from a beloved family friend who has long been called "Tia Steph" by all the kids in the family, it's officially an Auntie's Favorite. Enjoy!

The Best Clam Chowder

By Stephanie Brush, Special Guest of the Crinkled Cookbook

2 cans, 6.5 ounces each, minced clams - drain, save juice

1 10 ounce can, whole clams - drain, save juice

2 cups of potato, chopped into bite-sized pieces

3/4 cup onion, diced

1 cup celery, chopped

2 chicken bouillon cubes, or the equivalent using Better Than Bouillon

3/4 cup butter

3/4 cup flour

1 quart half and half

1 tsp salt

pepper, to taste

Garnish with dried parsley and oyster crackers

Drain clam juice from both cans into a large sauce pan. Add diced potatoes, onion, celery, chicken bouillon and just enough water to cover all of the ingredients. Simmer for 20 minutes on the stove. In a second pan over medium heat, melt butter, add flour and whisk together then add the half and half and continue to whisk constantly to create a thick white sauce. Add salt and pepper. Pour white sauce into large pan with cooked potatoes, celery and onion. Stir in clams, combine and warm thoroughly. Serve right away, or this is also delicious the next day.

Note: Links in the recipe are paid links, Amazon Associates. This means I make a small commission when you click and shop. Your cost is the same and I only link to and recommend things or ingredients that I use and love.

This has been a family-favorite recipe for years. Thank you Steph for sharing your delicious chowder with the Crinkled Cookbook! XO


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I'm a busy mom and wife and I love to cook. I live in Idaho, and yes we do love our potatoes, but I'll feature all kinds of ingredients and inspiration from the Great Northwest here on the Crinkled Cookbook. 

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