Gary’s Favorite Clam Chowder

Chowdah by Kim Jones on FlickrGary Says: A great recipe for classic, New England style clam chowder on a cold day!

Gary’s Favorite Clam Chowder
Recipe type: Soups
Cook time: 
Total time: 
  • 13 oz. clams, minced (2 cans; reserve juice)
  • 1 c. yellow onions, chopped
  • 1 c. celery, diced
  • 2-1/2 c. potatoes, diced
  • ¾ c. all-purpose flour
  • ¾ c. butter
  • 1 qt. half & half
  • ½ tsp granulated sugar
  • 1-1/2 tsp salt
  • Dash black pepper
  1. In a medium to large saucepan combine onions, celery & potatoes. Pour clam juice over vegetables. Add enough water to barely cover vegetables. Bring to boil then reduce heat to medium & simmer until potatoes are tender (approximately 20 minutes).
  2. Meanwhile, in a small sauce pan, melt butter. When melted, add flour, blend & cook for 2 minutes. Add half & half & cook, stirring until smooth & creamy. Drain vegetables, reserving liquid. Return vegetables to saucepan. Add clams & sauce mixture. Heat thoroughly (add reserved cooking liquid to make consistency to your taste.

Photo Courtesy of Kim Jones on Flickr

Pasta with Clam Sauce

Submitted by Monica


3 6½ oz. cans chopped clams 6½ oz. can whole clams
3-4 cloves garlic, minced 1 tsp dry Italian seasoning
2 tbsp fresh oregano 2 tbsp fresh basil
2 tbsp fresh parsley (flat leaf or Italian) 1 box pasta
Olive Oil salt & Pepper
Dry White Wine (Sauvignon blanc works well) Romano cheese


  1. On medium heat, in a large skillet, add olive oil & minced garlic. Cook until slightly browned , add Italian seasoning & toast for 2 minutes.
  2. Add 4 cans of clams (with juice), add salt & pepper to taste.
  3. Bring to a boil, add one full can of wine (or, if you don’t want to use wine, add the juice of 1 lemon), turn down heat to a simmer.
  4. Simmer, stirring occasionally, until only about ¾ to 1 c. of liquid is left (about 30-40 minutes)
  5. Cook pasta according to directions on the pkg. in salted water (the water should have at least 1 full tsp of salt – NO OIL).
  6. When the pasta is al dente, add pasta to the pan with clam sauce to finish cooking.
  7. Add pasta water as needed to make a creamy sauce (you’ll need anywhere from ½ to 1½ c.).
  8. Add fresh herbs & cheese, fold together. Serve with hot crusty bread & more cheese.