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–+ servings
A bowl of creamy clam chowder with sliced bread and a salad on the side.
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Clam Chowder from Cans

Course Soup
Keyword Seafood, Oyster Crackers, Milk, Soup, Onion, Celery, Potatoes, Olive Oil, All-Purpose Flour, AP Flour, Onions, Potato, Flour, Canned Potatoes, Clam Juice, Canned Clams, Clams
Cooking Method Stovetop
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Calories 423kcal

Equipment

  • Stovetop
  • Large Pot

Ingredients

  • 1 Tablespoon Olive Oil
  • 2 stalks Celery Finely diced
  • 1 Onion Small, diced
  • 1 Tablespoon Flour All-purpose
  • 1 can Potatoes 15 ounces, diced, drained
  • can Clam Juice 10½ ounces
  • 1 can Clams 6½ ounces, chopped
  • 1 cup Milk
  • Salt To taste
  • Ground Black Pepper To taste
  • Oyster Crackers Optional; for serving

Instructions

  • In a large pot, heat the olive oil over medium heat until shimmering, then cook celery and onions until softened, about 5 minutes. Stir in the flour and cook for one minute, stirring constantly.
  • Add the potatoes, clam juice, clams (with their liquid), and milk. Bring the mixture to a boil over high heat and then reduce to low; simmer for 10 minutes. Season with salt and pepper to taste. Serve immediately with oyster crackers, if desired.

Nutrition

Calories: 423kcal | Carbohydrates: 69g | Protein: 12g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 19mg | Sodium: 640mg | Potassium: 1405mg | Fiber: 7g | Sugar: 15g | Vitamin A: 646IU | Vitamin C: 55mg | Calcium: 222mg | Iron: 3mg