Best Clam Chowder Recipe - Muschelsuppe, Made Just Like Oma

Yes, although "Clam Chowder" is known as a famous American dish, in Germany it's called "Muschelsuppe" and is very popular as well. And if you're looking for a seafood soup recipe that you can alter depending on what seafood you have, add this soup to your repertoire.

Want it lower in calories? Use milk instead of cream and use low-fat sour cream instead of regular sour cream. 

Prep Time

10 minutes

Cook Time

25 minutes

Total Time

35 minutes


Makes 6 servings


  • 2 cans shucked or minced clams (5 or 6½-ounce cans)
  • 2 tablespoons olive oil or butter
  • 1 cup chopped onions
  • 1 garlic clove, minced
  • 2½ cups chicken broth
  • 1½ cups cubed potatoes
  • 1 carrot, chopped
  • ½ cup chopped celery
  • ½ pound haddock or cod fillets
  • ¾ teaspoon dried basil
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ cup whipping cream
  • ¾ cup sour cream
  • parsley for garnish


  1. Drain clams, reserving juice.
  2. In a large saucepan, heat olive oil. Add onions and garlic. Sauté until onions are translucent, about 5 minutes.
  3. Add the clam juice and chicken broth to the onions. Stir. Add potatoes, carrots, and celery. Stir and bring to boil. Cover and simmer for about 15 minutes or until the potatoes are tender.
  4. Cut fish fillets into bite-sized chunks. Add to soup along with the clams, basil, Worcestershire sauce, salt, and pepper. Simmer gently for about 5 minutes or until fish is cooked.
  5. Lower heat and slowly stir in whipping cream and sour cream, being careful that soup does not come to a boil. Season with extra salt and pepper if needed.
  6. Serve, garnished with chopped parsley.


  • Dice 5 slices of bacon and fry them until crispy. Remove with a slotted spoon and drain on paper toweling. Add to soup at the end. If you wish, you could fry the onions in the bacon fat.
  • Add 1 cup of sliced mushrooms to the onions.
  • For some extras spiciness, add 3 - 4 drops of hot pepper sauce.
  • Replace ½ cup of chicken broth with dry white wine.

*  *  *  *  *

Unless otherwise noted recipe, images and content © Just like Oma |