Easy Recipe for New England Clam Chowder
How to make this easy recipe for New England clam chowder. My favorite soup!
I love Fall for so many different reasons and one of those reasons is because it’s soup weather.
We are just starting to get that nip in the air at night and a nice bowl of clam chowder or Roger’s quick and easy chicken noodle soup would be perfect for dinner.
The one thing that’s different about this soup is that it’s not thick…at all.
It still tastes creamy but it doesn’t have that pasty, thick consistency that you usually get with New England clam chowder.
Not that thick is bad, but this is a nice change. Just a smidge lighter.
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 to eat it.
When we got home, the hubs set out to recreate it as best as he could. After many attempts, we think he got it just right.
It’s super easy and it tastes great, even better the second night.
Add some crackers or crusty bread and you have a delicious meal. Enjoy!
Easy New England Clam Chowder Recipe
Potatoes and clams make this the best clam chowder recipe that's so easy to make.
Ingredients
- 1 medium onion diced
- 1/2 stick butter
- 5 celery hearts diced
- 32 ounces vegetable broth
- Salt & pepper to taste
- 1 jar of clam juice, Reese’s seems to add best flavor
- 16 ounces chicken broth
- 1 bay leaf
- pinch of Rosemary
- 3-4 big Idaho potatoes cubed, uncooked
- 6 cans chopped clams
- 16 ounces heavy cream
Instructions
- 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.
Nutrition Information:
Yield:
8-10 servingsAmount Per Serving: Calories: 335
It’s interesting to know that chicken broth is common even in the simplest clam chowder recipes. I plan to order a 1-quart premade New England clam chowder soup for dinner tomorrow. Something that seems light but quite filling is perfect for cold winder nights.
Clam chowder is my favorite, so I can’t wait to try this!!
Yay! Let me know what you think after you have tried it yourself. 🙂
This was my husbands favorite soup, and all I ever did was make potato soup and dump in s few cans of clams. Ha ha,,,and he loved it. We were both raised in German households so soup was and still is always a favorite!
Ah, good old potato soup. One of my faves! 🙂
Clam Chowder is one of my all-time favorite soups but I have never made it myself. Now, I have no excuse! I can’t wait for a cold day to give this a try.
It’s my favorite too, Mary Beth. I can’t go through the whole summer without my fix so we even make it when it’s hot out. 😉
I cannot wait until a little cool weather blows in so that I can try your clam chowder! It looks so delicious!
It is really good, Jane…my absolute favorite. I’m excited to try your Zuppa Toscano too. It sounds delish. 🙂
Can’t wait to try this. I prefer soups with a broth rather than those with thickeners, so am happy to see this recipe. Soups and stews are my meals pretty much all winter. I cook little else when it’s cold. Thank your husband for this one.
I will be sure to thank him Pat. I’m not a fan of thick soups either. This one is perfect. I hope that you can make it…and that you like it.
Oh wow, this looks sooooooooooooooo good. Thanks for the recipe. Thanks tons for linking to Inspire Me. Hugs, Marty
Thanks for visiting Marty!
Kristi