Clam chowder

43 min all in — 15 min prep, 28 min cook. That is the time on this recipe, not a guess.

The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.

Medium.

No chilli.

This recipe is labelled for Milk, Wheat. Labels are informational — check the packets in your kitchen. This is not medical advice.

The published recipe is labelled Nut-free.

Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.

Saucepan, Mixing bowl.

This recipe does not list a salt amount. We will not invent one.

butter → olive-oil. Use a little less oil than butter. Pastry and laminated doughs are a different problem. onion → shallot. Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have. flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread). Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking. cream (whole milk + a knob of butter) → whole milk + a knob of butter. Thinner and less rich. Reduce a little longer if you need body. potato (sweet potato or another starchy side) → sweet potato or another starchy side. Cook time changes. Sweet potato browns faster.

Times on this listing were inferred from the imported method, not kitchen-tested.

Stir through the clam meat and the few clam shells, if you've gone down that route, and simmer for a minute to reheat. Season with plenty of black pepper and a little salt, if needed, then stir through the parsley just before ladling into bowls or hollowed-out crusty rolls.

This method is not written for an air fryer. The core technique on the page still applies.