Killer Clam Chowder
A creamy, hearty clam chowder with tender potatoes, savory clams, and a touch of Worcestershire, perfect for comforting gatherings or a satisfying seafood meal.
Ingredients
Instructions
- Take the liquid from the canned clams and add water to make 2 cups.
- Cook the potatoes and onion in a covered pan for 15 minutes or until tender.
- Stir in the clams and canned milk.
- Add the light cream, milk, flour, Worcestershire sauce, heat gently, and serve.
Tips & Substitutions
For a richer flavor, consider using fresh clams instead of canned ones. If you're short on time, pre-diced frozen potatoes can save you some prep work. To thicken the chowder, whisk the flour with a bit of milk before adding it to prevent lumps. For an extra kick, add a dash of hot sauce or a sprinkle of smoked paprika.
Serving Suggestions
Serve the clam chowder hot, garnished with additional fried clams on top for crunch. It pairs wonderfully with crusty bread or a side salad. For a complete meal, consider serving it alongside a classic like Busy Women'S Meat Loaf, which complements the chowder's creamy texture.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently over low heat on the stove to prevent the dairy from curdling. If the chowder thickens too much, add a splash of milk or cream to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Killer Clam Chowder contains roughly 1328 calories, with 18g protein, 155g carbohydrates, and 71g fat. It is an excellent source of iron (52% of the Daily Value), calcium (39% of the Daily Value), and protein (36% of the Daily Value). Note that it is relatively high in sodium, at 1674mg per serving (73% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this clam chowder ahead of time?
Yes, you can prepare the chowder a day in advance. Just be sure to store it properly in the refrigerator. The flavors will meld beautifully overnight, but be cautious when reheating as overcooking can alter the texture of the clams.
What can I use instead of light cream?
If you don't have light cream, you can substitute half-and-half or even a mixture of whole milk and a bit of butter for a similar richness. For a lighter version, use evaporated milk or a non-dairy alternative such as almond or oat milk.
Is this clam chowder gluten-free?
No, this recipe includes flour, making it unsuitable for a gluten-free diet. To make it gluten-free, replace the all-purpose flour with a gluten-free flour blend or cornstarch, adjusting the amounts as needed to achieve the desired thickness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).