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Bay of Fundy Clam Chowder

This couldn't be an easier or yummier clam chowder. Just lovely.
Course: Soup
Keyword: chowder, clam
Servings: 4
Author: Hanna Downey


  • 1 pint clams
  • 3 medium potatoes peeled,diced
  • 1 clove garlic crushed
  • 1 small onion finely chopped
  • 1/2 cup milk or cream to taste
  • salt and pepper to taste


  • Instructions say to steam enough clams to make 1 pint but I just used 2 small cans of baby clams from the store. Save the broth from clams whether cooking or canned. 
  • Add potatoes, garlic and onion to broth.
  • Cover and simmer until potatoes are tender.
  • Heat milk in separate saucepan until bubbles form.
  • Add milk to mixture in pot. ( I used over a cup and it made it a little too thin - if you want it thicker then just add milk a bit at a time until you get consistency you like)
  • Add salt and pepper