Velvety Clam Chowder

Smooth and Velvety Clam Chowder

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 to 3
Author Connie Veneracion


  • 2 to 3 tablespoons butter (depending on how large your onion is)
  • 1 white or yellow onion chopped
  • 200 grams potatoes cut into one-inch cubes
  • 2 to 3 cups broth preferably homemade (clam broth or fish stock will be perfect)
  • a few sprigs of fresh thyme (optional but recommended)
  • 1 cup shucked clams
  • salt to taste
  • pepper to taste


  • Heat the butter in a pan.
  • Add the chopped onion and cook gently over medium heat until translucent.
  • Add the potatoes and thyme, if using.
  • Pour in the broth. Season with salt and pepper.
  • Bring to the boil, lower the heat, cover and simmer until the potatoes are very tender, about 15 minutes.
  • Pour the contents of the pan into the blender and process until smooth.
  • Pour the puree back into the pan. Bring to the boil.
  • Add the clams. Cook for a minute. Add more salt and pepper, if needed.
  • Velvety Clam Chowder
  • Serve the velvety clam chowder hot.