For the Foodies: Clam Chowder

Don’t you just love it when your sims make clam chowder? I do. But even more, I love it when I make it — which is what I did this morning. Yes, it’s still very early here in the middle of the US, but clam chowder is one of my favorite breakfasts, especially when the temperature outside is a bit on the cool side.

Here’s how to make your own delicious clam chowder:

Clam Chowder

Clam Chowder
Homemade clam chowder is a perfect way to start the day.


1 small onion, finely chopped

1/4 stick butter

2-3 russet potatoes, diced

1-2 strips of bacon

2 6-1/2 ounce cans of minced clams

Chicken broth, vegetable broth, or clam juice

1 teaspoon minced garlic

1/4 teaspoon dried thyme

1 teaspoon celery leaves (optional)

3 tablespoons flour

1/3 cup heavy cream

1 teaspoon cornstarch (optional, for a thicker chowder)


In a large saucepan, melt butter. Add bacon and finely chopped onions. Cook until bacon fat has rendered and onions appear almost translucent. Add in garlic and thyme. Add celery leaves, if desired.

Open clams and drain juice into a measuring cup. Add additional clam juice or broth to make 2 cups. Set clams aside. Add flour to onions and while stirring, slowly pour clam/broth juice into the pan. Continue stirring and allow mixture to come to a boil.

Add potatoes to pan, reduce heat, and simmer until potatoes are tender. Stir in heavy cream. Add clams. Cook until clams are heated through. Serve with crackers and enjoy!

Note: I sometimes also add about 1 teaspoon of cornstarch, but do not add cornstarch directly to hot liquids or you’ll end up with a mess. Instead, reserve a bit of the juice/broth mixture in the measuring cup. Stir in cornstarch until it’s blended. Dip out about a tablespoon of hot broth and add it to the cornstarch mixture in the cup. Stir thoroughly. Slowly, while stirring, add the mixture to the pan.



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