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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!

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.

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

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

Add some crackers or crusty bread and you have a delicious meal. Enjoy!

bowl of easy New England Clam Chowder sitting on wood cutting board with 2 spoons and crackers.
Yield: 8 servings

Easy New England Clam Chowder Recipe

Easy New England Clam Chowder Recipe

Potatoes and clams make this the best clam chowder recipe that's so easy to make.

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes


  • 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


  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:


8-10 servings

Amount Per Serving: Calories: 335

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