Recipe courtesy of The Mooring Seafood Kitchen and Bar

Clam Chowder

  • Level: Easy
  • Total: 1 hr
  • Prep: 20 min
  • Cook: 40 min
  • Yield: about 6 to 8 servings
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1/2 pound butter

1 quart Spanish onion, diced

1/2 pound all-purpose flour

1 quart water

One 55-ounce can clams

2 ounces clam powder (recommended: St. Ours)

1/4 pound clam base

2 pounds potatoes, diced



  1. In a heavy bottomed saucepan, melt butter. Saute onions until they are translucent. Add flour and cook for 2 minutes. Add water, clams, clam powder and base. Add potatoes and reduce to a simmer. Cook until potatoes are tender. Add desired amount of half-and-half.

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