Clam Chowder

I had a lot of discretionary time this weekend and did some cooking. This clam chowder recipe is a lot easier than it might initially look.

Clam chowder —

Qty Metric* Ingredient
1/2 t 125 ml salt
1 medium-sized onion, diced
1/2 lb 275 g red potatoes (about 4 medium-small ones), diced, skin on
1 t 5 ml marjoram
1/2 t 3 ml rosemary
3/4 t 3 ml thyme
1 T 15 ml parsley
1/4 C 60 g flour
1/2 C 125 ml milk
1 1/2 C 350 g chopped clams
  1. Heat (“medium”) olive oil in deep sauce pan. Cook celery and onions about 5 minutes or until onions translucent. Add potatoes and cook 10 minutes or until they soften up
  2. Add butter and all the seasonings except the dill and parsley. Cook about 10 minutes or until the potatoes are tender.
  3. Lower heat, stir in flour and cook for another 3-4 minutes.
  4. Add the cream, milk, clam juice. Heat until just under the boiling point.
  5. Add the chopped clams. Bring to a boil slowly and cook 2-3 minutes.
  6. Stir in the dill and parsley.
  7. Add a pinch of cayenne pepper to taste.


1. Hail to you, metric system users! There is nothing critical in this recipe that any imprecision would cause a social faux pas.

2. Bacon lovers may substitute four slices of bacon (grease and all) for the olive oil, salt and 2T butter.