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If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
O’doul's Clam Chowder
...in your mind.
O’doul's Clam Chowder

O’doul's Clam Chowder

Serves 6-8


    1-1/2 cups melted butter, divided 1 cup all-purpose flour
  • 1 cup chopped onion
  • 1 cup chopped green pepper
  • 1 cup chopped celery
  • 1 - 5 ounce can whole butter clams
  • 2 - 15 ounce cans clam juice
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 teaspoons dried dill
  • 1-1/2 teaspoons dried thyme
  • 2 cups milk
  • Chopped parsley
  • Paprika


  1. Melt one cup of the butter in a sauce-pan. Remove from heat and stir in flour.
  2. Return to heat and stir for several minutes until flour forms into a roux.
  3. Remove from heat.
  4. Melt remaining 1/2 cup butter in separate saucepan. Add chopped onion, green pepper and celery and saute until soft. Drain can of clams and make clam juice up to 4 cups with drained liquid.
  5. Add to pan with salt, pepper, dill weed and thyme. Bring just to the boil, stir-ring, then stir into roux gradually. Add milk gradually and cook stirring until smoothly thickened. Chop clam meat, add to sauce, and simmer over low heat to warm through. Taste and adjust seasoning if necessary. Garnish with chopped parsley and paprika.