A traditional cream-based clam chowder gets a boost of flavor from a little red wine vinegar.


Yield :


Ingredients :

  • 1 cup onion, diced
  • 1 cup celery, diced
  • 2 cups diced red potatoes, skin-on
  • 2 to 3 (6.5 ounce) cans clams, juice reserved
  • 1 teaspoon salt
  • 1/2 cup unsalted butter
  • 1/2 cup + 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 2 cups nonfat milk

Preparation :

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  • Place onion, celery and potatoes in a large saucepan. Pour clam juice over veggies (don’t add the clams yet);
  • add enough water just to cover the vegetables, sprinkle on salt, and simmer until tender.
  • Make white sauce when veggies are done simmering. In another large saucepan, melt butter; add flour, mixing well with a wire whisk. Add milks and whisk until slightly thickened. Add clams, simmered vegetables and more salt, as desired. Heat through. The soup will thicken more upon standing.
  • Serve in soup bowls with a chunk of crusty sourdough bread.


  • We like to sprinkle red wine vinegar on top of our clam chowder. Try it!
  • An alternative to using canned clams… if you have access to fresh clams, use 1 pound of shelled clams + 1 bottle of clam juice.

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