Wilma's Clam Chowder

Cooking Recipes Catalogue

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

INGREDIENTS (for 4 servings):


  • 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.
  • Add milk, evaporated milk, butter or margarine, parsley, thyme, seafood seasoning, celery salt, salt and pepper to taste, cracker crumbs and clams.
  • Simmer until soup is about to boil, be careful not to let it boil. Serve hot.