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Clam Chowder

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Clam Chowder

This wholesome, classic comfort food is packed with flavor and perfect for winter meals.
5 from 1 vote
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Course: Main Course
Cuisine: American
Keyword: Clam Chowder
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6
Calories: 421kcal


  • 1/4 cup butter, unsalted
  • 1/4 cup flour, all-purpose
  • 2 medium russet potato
  • 1 stalk celery
  • 1 medium onion
  • 1 medium leek
  • 1 medium bell pepper, green
  • 4 ounce clams, raw
  • 1 teaspoon black pepper, ground
  • 1 teaspoon salt
  • 1 teaspoon thyme, dried
  • 3 each bay leaf
  • 1/2 teaspoon hot sauce
  • 1/2 cup cooking sherry
  • 1 cup water
  • 1/2 cup clam juice
  • 2 pint half and half


  • Combine butter and flour in a saucepan until butter is melted and a you have made a roux (thick butter/flour paste). Set aside.
  • Dice potato, celery, onion, leek, and bell pepper; toss all into a large saucepan. Chop clams and add to veggies.  Combine all remaining ingredients except half-and-half.
  • Simmer until potatoes are thoroughly cooked.
  • Add butter-flour mixture to chowder and stir until thick.
  • Remove chowder from heat.
  • Stir in half-and-half until blended.
  • Heat to serving temperature, stirring occasionally.
  • Serve immediately.
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Calories: 421kcal | Carbohydrates: 35g | Protein: 11g | Fat: 25g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 706mg | Fiber: 3g | Sugar: 10g

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