Easy New England Clam Chowder

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Easy New England Clam Chowder is made with basic, easy-to-find ingredients, and cooks up in well under an hour. Perfect for weeknight dinners!

Prep Time15

Cook Time30

Total Time45

Course: Soup

Cuisine: American, Universal

Keyword: chowder, clams, soup

Special Diet: Gluten Free, Nut Free

Servings:

Calories: 595kcal

Author: Carissa Serink

Equipment

Large saucepan or medium Dutch oven

Ingredients

2 Tablespoons unsalted butter
1 medium onion minced
2 stalks celery thinly sliced
1 teaspoon kosher salt
2 cloves garlic minced
½ teaspoon freshly ground black pepper
1 ½ pounds russet potatoes peeled and cut into 1/2-inch cubes
1 cup chicken broth
2 bay leaves
2 cans baby clams juice reserved (see note)
1 can evaporated milk (354mL) or an equal amount of half-and-half cream
1 Tablespoon minced parsley

Instructions

Melt 2 Tablespoons unsalted butter in a large saucepan or medium Dutch oven over medium heat. Stir in the minced onion, the sliced celery, and 1 teaspoon kosher salt. Cook until the vegetables are softened, about 5-7 minutes. Stir in the minced garlic and 1/2 teaspoon freshly ground black pepper and cook until fragrant, about 1 minute.
Stir in the cubed potatoes, and cook until they become slightly translucent, about 3-5 minutes. Add 1 cup chicken broth, the reserved clam juice, and 2 bay leaves. Bring to a simmer and cook until the potatoes are beginning to break down (you will see their corners start to look rounded), about 10-15 minutes.
Stir in the canned clams and 1 can evaporated milk (354mL) and continue to cook until heated through, about 2-3 minutes. Remove the pot from the heat and stir in 1 Tablespoon minced parsley. Remove the bay leaves before serving. Sprinkle with additional minced parsley before serving, if desired.

Notes

Before adding the clams to the soup, you might want to give them a rinse - I find that this helps to remove any lingering grit, though it does also rinse away extra flavor. It's really your choice.

Nutrition