Description
A classic New England clam chowder, this creamy soup combines fresh clams, potatoes, and milk for a rich and flavorful dish with extra clam juices for that unmistakable clam flavor.
Ingredients
Units
Scale
- 1 packet (20 oz) fresh clams or clam meat with juices
- 1 cup chopped yellow onion
- 1 cup chopped celery hearts
- 1 tablespoon butter
- 1 tablespoon minced garlic
- 2 cups peeled and cubed potatoes
- 2 cups milk
- Salt and pepper to taste
- Optional: chopped fresh parsley for garnish
Instructions
- In a large pot, warm the butter over medium heat. Add the chopped onion and celery, and sauté for about 5 minutes until softened.
- Add the minced garlic and sauté for another minute until fragrant.
- Add the cubed potatoes and clam juice to the pot. If needed, add enough water to cover the potatoes. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Stir in the clams and milk, and cook for another 10 minutes, stirring occasionally, until the chowder is heated through and creamy. Do not let it boil.
- Season with salt and pepper to taste. Serve hot, garnished with chopped fresh parsley if desired.
Notes
For a thicker chowder, you can mash some of the potatoes before adding the clams and milk. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of milk if needed to adjust the consistency.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6
- Sodium: 800
- Fat: 15
- Carbohydrates: 30
- Fiber: 3
- Protein: 20
- Cholesterol: 50