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 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.

Yield: 8 servings

Easy New England Clam Chowder Recipe

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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

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

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

Did you make this recipe?

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