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“This soup is the BEST clam chowder I have ever tasted! It is thick and very rich and fattening!”
3hrs 30mins

Ingredients Nutrition


  1. Place vegetables, bacon and margarine in a 5 quart sauce pot.
  2. Saute over medium heat until vegetables are tender. Be careful not to brown or scorch.
  3. When vegetables are tender, add flour to make a roux.
  4. Cook for two minutes, allowing flour to cook while stirring occasionally.
  5. Add clam juice and dairy products.
  6. Stir by using a wire whip.
  7. Add fresh garlic, black pepper, and chopped clams.
  8. Cook over low-medium heat stirring occasionally to prevent chowder from scorching.
  9. Cook for two hours or until chowder is brought to desired thickness. If a crockpot, or small steam kettle is available, it is recommended.
  10. Also, clam juice can be added to thin chowder down if it gets too thick.
  11. Cook for about 1 1/2 hours. The chowder needs to be stirred OFTEN, probably about every 5-10 minutes or so or it will stick to the bottom of the pot.

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