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Easy Recipe for New England Clam Chowder

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How to make this easy recipe for New England clam chowder. My favorite soup!

bowl of easy New England Clam Chowder sitting on wood cutting board with 2 spoons and crackers on another cutting board.

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 for dinner is perfect.

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.

Easy New England clam chowder cooking in big metal pot on stove

 
 

Easy New England Clam Chowder Recipe

Easy New England Clam Chowder Recipe

Yield: 8 servings
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
The best clam chowder recipe that's so easy to make.

Ingredients

  • 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

Instructions

  1. Sauté onions, celery, butter, salt and pepper for about 10 minutes,
  2. Add clam juice, vegetable broth, bay leaf and Rosemary.
  3. Bring to a boil and simmer 10 minutes
  4. Add uncooked cubed potatoes; add enough chicken broth to cover potatoes.
  5. Simmer until potatoes are just about done.
  6. Add 6 cans of clams, drain 3 of them.
  7. Add 16 ounces heavy cream.
  8. Simmer until clams are heated (DO NOT BOIL)
  9. DO NOT use flour to thicken, this is not a thick soup.
  10. 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 servings
Amount Per Serving:Calories: 335
© Kristi
Cuisine: Soups / Category: Recipes
Add some crackers or crusty bread and you have a delicious meal. Enjoy!

 
 
pin this for later graphicbowl of easy New England Clam Chowder sitting on wood cutting board with 2 spoons and crackers.

 

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Comments

  1. 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!

    Reply

  4. 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.

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