Recipe

There’s nothing like a steaming bowl of Clam Chowder to wrap you in comfort—velvety potatoes, briny clams, and a creamy broth that tastes like a hug from the coast. It’s the soup that turns any night into a seaside escape.

The secret to chowder magic? Perfectly thin potato slices that melt into the broth. Enter the Geedel Rotary Grater—your shortcut to uniform, paper-thin potatoes in seconds. No knife slips. No uneven chunks. Just silky texture that makes every spoonful restaurant-worthy.

Ingredients (Serves 6)

4 cans (6.5 oz each) chopped clams, juice reserved

4 medium potatoes, thinly sliced

1 medium onion, finely diced

3 slices bacon, chopped (optional, for smoky depth)

3 tbsp butter

3 tbsp all-purpose flour

2 cups clam juice (from cans + bottled if needed)

2 cups heavy cream (or half-and-half for lighter)

1 bay leaf

Salt, pepper, & fresh thyme

Oyster crackers or crusty bread for serving

Step-by-Step: Chowder in 4 Moves

1. Slice Potatoes Like a Pro

Secure your Geedel Vegetable Chopper with its suction base. Insert the slicing blade. Feed in peeled potatoes—one smooth crank per paper-thin, even slice. Set aside. (Pro tip: Soak slices in cold water to remove starch for creamier soup.)

2. Build the Base

Cook bacon (if using) until crisp; remove and reserve. In the same pot, melt butter and sauté onion until soft. Sprinkle in flour, stir to make a roux—cook until golden.

3. Simmer the Soup

Add clam juice, sliced potatoes, bay leaf, and thyme. Simmer until potatoes are tender. Stir in cream and clams—heat gently (don’t boil). Season with salt and pepper.

4. Serve & Savor

Ladle into bowls. Top with crispy bacon bits and fresh parsley. Serve with oyster crackers or warm bread—coastal comfort, activated.

Tips & Variations

Seafood Boost – Add shrimp or crab with the clams.

Thicker Chowder – Mash a few sliced potatoes against the pot for body.

Dairy-Free – Use coconut milk + extra clam juice.

Make-Ahead – Tastes even better the next day; reheat gently.

Bread Bowl – Hollow out sourdough rounds for edible bowls.

Conclusion: The Chowder That Warms the Soul

This New England Clam Chowder isn’t just soup—it’s tradition in a bowl. Thin, even potato slices melt into creamy bliss, and every bite tastes like home—made easier with the vegetable slicer. One crank, and you’re the soup master.