My Pantry Clam Chowder
A comforting, creamy clam chowder with savory onions, garlic, and herbs, perfect for cozy dinners and seafood lovers seeking a rich, flavorful soup.
Ingredients
Instructions
- Saute chopped onion in 2 tablespoons olive oil until translucent.
- Stir in pressed garlic and cook for another minute.
- Add the can of potato soup, chopped clams with juice, bay leaf, dried parsley, Worcestershire sauce, Tabasco sauce, margarine, and celery seed.
- Using the soup can, add clam juice and fill with milk, then pour into the pot.
- Heat on low until flavors meld, but do not boil.
Tips & Substitutions
For a thicker chowder, you can mash some of the potatoes in the soup or add a bit of cornstarch mixed with water. If you don't have clam juice, use vegetable broth instead. Consider adding diced celery or carrots for extra veggies. If you prefer a creamier texture, substitute half-and-half for the milk. This recipe is versatile, allowing for ingredient swaps based on what you have in your pantry.
Serving Suggestions
Serve the clam chowder hot, garnished with additional parsley or croutons for crunch. It pairs beautifully with crunchy bread or a side salad, like Herbed Broccoli Salad. For a full meal, consider serving it alongside smoked ham slices and apple ham slices. This chowder is a comforting dish perfect for chilly evenings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove over low heat, stirring occasionally. If the chowder thickens too much, add a splash of milk or broth to reach the desired consistency. Avoid boiling, as this can affect the texture of the clams.
Nutrition & Diet Analysis (per serving)
Each serving of My Pantry Clam Chowder contains roughly 267 calories, with 7g protein, 40g carbohydrates, and 10g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 893mg per serving (39% 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 use fresh clams instead of canned?
Yes, you can use fresh clams if you prefer. Be sure to clean them thoroughly and cook them until they open. You may need to adjust the cooking time and add clam juice for flavor.
Is there a vegetarian version of this clam chowder?
To make a vegetarian version, omit the clams and use vegetable broth instead of clam juice. You can add mushrooms for a similar umami flavor. This way, you can enjoy a delicious chowder while keeping it plant-based.
How can I make this chowder gluten-free?
This recipe is naturally gluten-free as long as you ensure that the potato soup and Worcestershire sauce you use are gluten-free. Always check labels, and consider using a gluten-free thickener like cornstarch if needed.
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).