Marilyns Treats

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New England Creamy Clam Chowder

Recipe Archive· Soup

Chock full of clams, the addition of heavy cream, onion, celery, vegetable stock, potatoes and seasoning creates a taste sensation you won't soon forget.

New England Creamy Clam Chowder

I fell in love with cream soups when I was dating my husband.

Until then, cream of tomato was the only soup I liked and Campbell condensed soups didn’t do anything for me.

Then the world opened my eyes as I started dining out out with my now husband.

Somehow, the finicky eater I am was willing to try new foods (I didn’t want to be a wuss), and now many of my favorite foods are those I had never tried before.

Clam chowder is now my number one go to soup, and since vacationing in North Carolina every year, I just can’t get enough!

This recipe is so easy the family will think to took a cooking class.

And the flavor and presentation of your Clam Chowder won’t give you away!

The canned clams are already to go into the soup. But you can also buy Little neck clams and scrub them yourself. I prefer not to.

These are the INGREDIENTS you will need:

  • 2 Tablespoons butter, unsalted
  • 1 Medium Yellow onion, finely diced
  • 2 Stalks celery, trimmed, quartered lengthwise, then sliced into 1/4-inch pieces
  • 3 Tablespoons all-purpose flour
  • 2 cups Chicken or vegetable stock, (1 quart)
  • 2 Cans (10-ounce) chopped clams in juice, do not drain
  • 1 cup Heavy cream
  • 2 leaves Bay leaves
  • 1 Pound Peeled potatoes, cut into 1/2- inch cubes
  • 3 Pinches Freshly black pepper and salt to taste

These are the INSTRUCTIONS for preparation:

  • Heat the butter in a large pot over medium-high heat. 
  • Add the onion and celery and saute until softened, mixing often.
  • Stir in the flour to distribute evenly. Add the stock, chopped clams including juice, cream, bay leaves, and potatoes and stir to combine. 
  • Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender. 
  • Season to taste with salt and pepper, cook until clams are just firm, another 2 minutes.
  • Fill bowls with the finished chowder. Garnish with any ingredients of your choice.
  • Serve hot. Be careful to NOT use the bay leaves during serving.

The flour and potatoes make a starchy base for the chowder. The heavy cream is what helps thicken it but also makes the base creamy.

I like to top my chowder with finely chopped parsley. You can also add bacon or croutons on top instead. That depends on your own taste.

Once your family smells the aroma coming from the kitchen there will be no calling them to sit down at the table.

The steam rising from the bowls will let them know to pick up a spoon and start enjoying this New England Creamy Clam Chowder!

Chock full of clams, the addition of heavy cream, onion, celery, vegetable stock, potatoes and seasoning creates a taste sensation you won't soon forget.

New England Creamy Clam Chowder

Chock full of clams, the addition of heavy cream, onion, celery, vegetable stock, potatoes and seasoning creates a taste sensation you won't soon forget.
4.38 from 8 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: clam, healthy
Method: Stove Top
Skill Level: Intermediate
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Adjust Servings: 6 Bowls
Calories: 262kcal
Author: Marilyn Lesniak

Ingredients

  • 2 Tablespoons butter, unsalted
  • 1 Medium Yellow onion, finely diced
  • 2 Stalks celery, trimmed, quartered lengthwise, then sliced into 1/4-inch pieces
  • 3 Tablespoons all-purpose flour
  • 2 cups Chicken or vegetable stock, (1 quart)
  • 2 Cans (10-ounce) chopped clams in juice, do not drain.
  • 1 cup Heavy cream
  • 2 leaves Bay leaves
  • 1 Pound Peeled potatoes, cut into 1/2- inch cubes
  • 3 Pinches Freshly black pepper and salt to taste

Instructions

  • Heat the butter in a large pot over medium-high heat.
  • Add the onion and celery and saute until softened, mixing often.
  • Stir in the flour to distribute evenly. Add the stock, chopped clams and juice, cream, bay leaves, and potatoes and stir to combine.
  • Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender.
  • Season to taste with salt and pepper, cook until clams are just firm, another 2 minutes.
  • Fill bowls with the finished chowder. Garnish with any ingredients of your choice.
  • Serve hot. Be careful to NOT use the bay leaves during serving.

Notes

©MARILYN’S TREATS. All images are copyright protected.

Nutrition

Serving: 1cup | Calories: 262kcal (13%) | Carbohydrates: 32g (11%) | Protein: 20g (40%) | Fat: 7g (11%) | Saturated Fat: 1g (5%) | Polyunsaturated Fat: 4g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 29mg (10%) | Sodium: 810mg (34%) | Potassium: 0mg | Fiber: 4g (16%) | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
Tried this recipe?Mention @marilyn_lesniak or tag #marilynstreats!

Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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Reader Interactions

Comments

  1. blankBeth says

    Good, but don’t hesitate to use bottled clam juice to supplement broth. I used it exclusively with non-fat milk to desired amount of broth. There are also good quality clam base concentrates (Better Than… label). Definitely would not use chicken broth. Thyme is also a nice, complimentary addition to seafood soups.

    Reply

    • blankMarilyn says

      I never thought of clam juice. Thank you Beth! Now I can’t wait to make this again with the changes. I usually grab what I have on hand. And that is chicken or vegetable broth. I will be stocking clam juice too. Thanks for sharing!

      Reply

  2. blankRachelle says

    Excellent!
    I was distracted, forgot to cook the onions and celery in the butter, so added them to the roux.
    Still turned out well.
    Thanks Ms. M for another wonderful recipe!
    🙂 RR

    Reply

  8. blankCarol ("Mimi") says

    This clam chowder recipe looks delicious. Thank you for linking up at The Blogger’s Pit Stop Link Party. I’m sharing your link on social media.
    Carol (“Mimi”) from Home with Mimi

    Reply

  9. blankJodie says

    One recipe I have never made!!! But my husband loves…will have to try. Thanks for sharing at last week’s Reader Tip Tuesday. Hope to have you back xo

    Reply

  15. blankMiz Helen says

    We love Clam Chowder, this recipe looks delicious. Thanks so much for sharing your post with us at Full Plate Thursday and have a great weekend!
    Miz Helen

    Reply

  18. blankEmCi says

    Thank you for sharing the recipe. I bet it is delicious. Will try to make it.
    Have a wonderful rest of the week.
    Visiting from Artsy Fartsy Link Party
    EmCi @ Prêt-a-Vivre.com

    Reply

  19. blankTeresa says

    Hi Marilyn, My husband and I both love clam chowder, but the fact that this is low-fat makes even it even better. Thank you for linking up at Party in Your PJ’s!

    Reply

  23. blankMichelle says

    My daughter loves Clam Chowder so I had to check out your recipe. I haven’t seen one before that combines rice and potatoes, so that’s unique. I’ll have to pin it and make it for her soon.

    Reply

    • blankMarilyn says

      I hope she gives it a thumbs up! I have another recipe, a bit different, that I love also. Thanks for the visit. Have a blessed and fun day!

      Reply

  24. blankCindy says

    YUM! It’s still a little warm here for soup but I look forward to trying this in this fall!
    Thanks so much for sharing at AMAZE ME MONDAY!
    Blessings,
    Cindy

    Reply

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