A simple recipe using canned clams, milk, and cream of celery soup.

Basic recipe making four servings.

Recipe for Hobee's chowder with full instructions.

Traditional recipe using canned clams and cream.

A basic recipe using canned clams and milk.

Full recipe using canned clams and light cream.

Recipe calling for clams, chicken stock, and light cream.

From the Petersons April Point Lodge; makes several gallons of soup and freezes well.

A full recipe, calling for four dozen clams and light cream.

A traditional recipe using fresh clams and milk.

A simple recipe using fresh clams and milk.

A full, make the day before, recipe.

An old, classic recipe, from the Pennsylvania Dutch Cookbook.

Recipe using canned clams and white sauce.

Classic recipe from the Publik House, Sturbridge, Massachusetts.

Basic recipe using clam juice, dry milk powder, chicken broth, and canned clams.

Made with soft shell clams, potatoes, and milk.

A simple recipe calling for canned clams and milk, serving two.

Recipe calling for fresh clams, salt pork, and light cream.

Basic recipe using fresh clams and evaporated milk.

A collection of clam chowder recipes from New England.

Easy to make clam chowder recipe.

A full recipe using fresh clams, salt pork, and milk.

Simple recipe using canned clams, shallots, chicken broth, and milk.

A basic recipe calling for canned clams, salt pork, and light cream, made in a slow-cooker.

A full, Food Network recipe.

A full recipe making six to eight servings.

A full recipe calling for fresh clams, spices, clam nectar and heavy cream.

Full recipe using clams, bacon, leeks, and heavy cream.

A recipe using canned clams, leeks, chicken broth, and corn.

Fast and simple recipe using canned clams and milk.

A very old and basic recipe for this classic dish.

Full recipe using fresh clams, stock, and milk.

Full recipe, using little neck clams, making eight servings.

Simple recipe using canned minced clams and lowfat milk.

This simple recipe may be adjusted.

Basic recipe using baking potatoes and canned clams.

A very simple recipe using canned clams and milk.

Full and simple recipe using bacon, garlic, and milk.

Full recipe using clams, carrot, potatoes, garlic, heavy cream and half-and-half.

A recipe calling for canned clams, bacon, eggs, heavy cream, and horseradish.

Full recipe using light cream making six servings.

A very simple recipe using canned potato soup and canned clams.

Basic recipe using fresh clams and milk. Includes separate instructions for using mussels.

A recipe from Dockside Guest Quarters, York, Maine.

A fast and simple microwave recipe using canned clams, bacon, and milk.

Full recipe using fresh clams, leeks, butter, and heavy cream.

Recipe calling for canned clams, bacon, heavy cream, and fresh basil.

A microwave recipe calling for canned clams and milk.

A basic recipe using canned clams, potatoes, and light cream.

A full recipe using fresh clams, salt pork, and light cream.

A recipe using fresh clams and heavy cream, from the Encyclopedia of Fishing.

Clam Chowder recipe from the Venus de Milo Restaurant.

Recipe using little neck clams.

Emeril Lagasse's recipe calls for bacon, clam juice, chopped clams, and heavy cream.

A basic recipe from Pillsbury Kitchens' Cookbook.

A microwave recipe calling for canned clams, carrots, and light cream.

Simple recipe calling for clams, crab spice, cream of asparagus soup, fresh tomatoes, and light cream.

Made with canned clams, potatoes, mushrooms, chicken stock, heavy cream, and rice.

Made with canned clams, leeks, potatoes, and spinach.

A fast and simple recipe for the slow cooker.

Made with canned clams, salt pork, and clam juice.

Made with clams, herbs, milk, and light cream.

Recipe making sixteen cups from The Tides Restaurant in Bodega Bay, California.

Recipes calls for salt pork, fresh or fozen clams, and light cream.