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A bowl of my Mum's clam chowder (using canned clams) on a table with saltine crackers, butter, a photo of me and my Mum, and her original recipe card from the 1970s nearby.
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Mum's Clam Chowder (using canned clams)

My Mum’s clam chowder is an old Nova Scotia family recipe made with canned baby clams, potatoes, evaporated milk, and butter.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Soups & Stews
Cuisine: Nova Scotian
Servings: 4 servings
Calories: 277kcal
Author: Kelly Neil

Equipment

  • Measuring cups and spoons or digital kitchen scale
  • Sharp knife
  • Cutting board
  • Can opener
  • Medium pot with lid
  • Sturdy spoon

Ingredients

  • 2 medium Russet or yellow potatoes peeled, diced into ¾-inch (2 cm) pieces
  • 1 medium yellow or white onion finely diced
  • 1 cup water
  • 1 can evaporated milk not sweetened condensed milk
  • ⅔ cup whole milk
  • 1 can whole baby clams, with juice (liquor)
  • 1 teaspoon table salt plus more to taste
  • ⅛ teaspoon ground black pepper plus more to taste
  • 4 teaspoons salted butter divided
US cups - Metric grams

Instructions

  • Place the potatoes, onion, and water in a medium pot and stir to combine. Place the lid on the pot and bring to a light simmer over medium heat. Do not boil. Reduce the heat as needed to maintain the simmer. Cook for 10 to 15 minutes, or until the potatoes are easily cut with a fork.
  • Add the evaporated milk and whole milk and stir well. Bring the chowder to a gentle simmer. Do not boil.
  • Add the clams and all of their juice. Heat gently for about 3 to 4 minutes, or until the clams and chowder are hot. Remove the pot from the heat and stir in the salt and pepper. Taste and add more salt or pepper if needed.
  • Break the butter into small pieces and scatter them over the surface of the hot chowder. Let the butter melt without stirring, then sprinkle with a little more pepper and ladle into four bowls. Serve hot with crackers, rolls, or bread.

Notes

  • For detailed ingredient notes, substitution tips, variations, and step-by-step photos, scroll through the full recipe post.
  • Use a digital kitchen scale for precise ingredient measurements.
  • To switch to gram measurements, click "Metric grams" in the ingredients section of the recipe card.
  • The potatoes and onion may look crowded in the pot, but 1 cup of water is enough. 
  • Whole baby clams are already cooked, so they only need to be heated through. Cooking them too hard, or for too long, can make them chewy (rubbery).

Storage

  • Store leftover clam chowder in an airtight container in the refrigerator for up to 3 days. Reheat it gently in a saucepan over low to medium-low heat, or at half power in the microwave, stirring occasionally.
  • I don’t recommend freezing this chowder because the potatoes and milk can become mealy after thawing.

Nutrition

Calories: 277kcal | Carbohydrates: 33g | Protein: 10g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 742mg | Potassium: 819mg | Fiber: 2g | Sugar: 13g | Vitamin A: 411IU | Vitamin C: 10mg | Calcium: 308mg | Iron: 1mg