I love Fall for so many different reasons and one of those reasons is because it is soup weather. We are just starting to get that nip in the air at night and a nice bowl of clam chowder for dinner is perfect. My husband does most of our cooking these days, I know lucky me :), so this is really his recipe. It is super easy and it tastes great, even better the second night. The one thing that is different about this soup is that it is not thick at all. It still tastes creamy but it doesn’t have that pasty, thick consistency. The inspiration for this recipe comes from a little family-owned restaurant in St. Petersburg, FL. We were there on business for a week and loved it so much that we went back several times.
These are the ingredients you’ll need.
Now just peel your potatoes and chop your onion and celery. The rest is adding ingredients into your soup pot.
Easy New England Clam Chowder
- 32 ounces vegetable broth
- 16 ounces chicken broth
- 1 medium onion diced
- 5 celery hearts diced
- 3-4 big Idaho potatoes cubed (uncooked)
- 1 Tablespoon extra virgin olive oil
- 1/2 stick butter
- 1 bay leaf
- pinch of Rosemary
- 1 jar of clam juice (Reese’s seems to add best flavor)
- 6 cans chopped clams
- 16 ounces heavy cream
- Salt & pepper to taste
- Sauté onions, celery, butter, salt and pepper for about 10 minutes,
- Add clam juice, vegetable broth, bay leaf and Rosemary.
- Bring to a boil and simmer 10 minutes
- Add uncooked cubed potatoes; add enough chicken broth to cover potatoes.
- Simmer until potatoes are just about done.
- Add 6 cans of clams, drain 3 of them.
- Add 16 ounces heavy cream.
- Simmer until clams are heated (DO NOT BOIL)
- DO NOT use flour to thicken, this is not a thick soup.
- Serve with some crispy French bread or saltines, a salad and a glass of wine and it is so good.
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