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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 Celery, Potatoes, Olive Oil, All-Purpose Flour, AP Flour, Onions, Potato, Flour, Canned Potatoes, Clam Juice, Canned Clams, Clams, Seafood, Oyster Crackers, Milk, Soup, Onion
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