Clam Chowder with Grated Vegetables

Clam Chowder with Grated Vegetables

  • Preparation 25 min
  • Cooking 30 min
  • Servings 6

When it comes to chowder, go ahead and mince that garlic and onion, finely dice that celery and peel and dice those potatoes. Or, if you want to get it on the table fast, turn to your trusty grater or food processor (for primo speed). Either way, the rich, briny taste of New England will hit your dinner table in under an hour. Soup is most definitely on.

Featured in RICARDO Magazine FALL 2017 (p. 59)
  • Nut-free
  • Egg-free



    • 3 slices bacon, cut into 1/2-inch (1 cm) pieces
    • 6 tbsp (85 g) butter
    • 2 cups (360 g) peeled and grated potatoes
    • 2 celery stalks, grated
    • 2 garlic cloves, grated
    • 1 onion, grated
    • 2 cups (500 ml) chicken broth
    • 1 cup (250 ml) milk
    • 1 bottle (236 ml) clam juice
    • 2 cans (142 g each) small clams, brine and clams separated
    • 4 cups (170 g) cubed Belgian-style bread, cubed
    • Flat-leaf parsley, chopped (to taste)


Personal Note

To help you with this recipe

RICARDO Nylon Ladle

RICARDO Nylon Ladle

16.99 $

This RICARDO nylon ladle is perfect for serving a hearty stew or generous portions of soup. We like the curved ergonomic stainless steel handle, which provides a nice comfortable grip.

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