Catering Clam Chowder Recipe

Clam Chowder Recipe

In these colder winter months, soup is one of our favorite meals to warm up with. Not only is it the perfect comfort food, but there are endless varieties of ingredients and flavors you can toss into a big ol’ boiling pot to satisfy any mood. Today we’re sharing the recipe for one of our all-time favorites (and all-time most popular) – our Clam Chowder! This soup has been a hit with family, friends, employees, and customers since we first started our business over 25 years ago. The recipe is super simple to whip up, sure to warm you from the inside out, and will leave you begging for more. Try it out and let us know what you think!


3 Tbsp. light olive oil

¼ cup chopped onion

¼ cup diced celery

2 cups water

2 cups heavy cream

2 medium russet potatoes

2 8oz cans chopped clams

1 8 oz bottle clam juice

¼ cup chopped parsley

½ cup cornstarch mixture

Salt & pepper


Boil russet potatoes with the skin on until tender all the way though. Cool and remove skin. Break into small pieces and set aside. In a stock pot warm olive oil and add onion & celery. Sautee until tender, 4 minutes. Add water, cream, parsley, clams, and clam juice. Bring to a boil and let boil for 5-7 minutes.

Add potato and continue to boil for several minutes. While soup is lightly boiling, mix cornstarch with approx. ½ cup cold water. Mix until there are no lumps. Add to the boiling soup slowly, so you can thicken as much as you would like. Add salt and pepper to taste.  Allow a few minutes between adding thickener. This allows the cornstarch to do its job before adding more. Once you have it at the consistency you would like, continue to allow the soup to boil at a light boil for 3-4 more minutes.  This will allow the starchy taste from the cornstarch to cook out.

*Cornstarch makes for gluten-free chowder. If you would rather use rue as an alternative for the cornstarch, the outcome will be basically the same. (Rue is equal parts of flour and butter. Melt butter, add flour and cook for 2-3 minutes. Let cool a bit and add slowly to the soup until the thickness is as desired.)

If you like this recipe, check out our recipe for our Fall Roasted Vegetable Soup!

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