
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!
New England Creamy Clam Chowder
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
Nutrition
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.
Conversion Information We get a lot of requests to help with conversions especially between various countries like Canada, the U.K. and Australia. These tables should help you make those conversions. For your convenience we have included a Conversion Chart.
Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.
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.
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!
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
I am so glad you like it Rachelle!! most of the recipes are very forgiving. I am happy it turned out well. Enjoy your week!
This sounds so good – and easy! I’ve never tried making clam chowder myself.
Hi Vanessa! Most cream soups are really easy. Some look like a lot oof ingredients, but they are mainly spices. Enjoy!
This looks so rich and creamy! Thanks for sharing at the What’s for Dinner party. Have an awesome week.
Thank you Helen for sharing your blog with us each week. I am glad you like the soup.
I’ve never seen a clam chowder recipe that calls for brown rice and potatoes. That’s so creative and it sounds delicious! XX
Thank you. it adds some substance to the soup! Have a great week.
It is a very interesting recipe, I haven’t seen this before! Pin it! Thank you for sharing 🙂
Thank you for the pin Christina. This soup is quite popular here, especially in the Eastern USA near the ocean. Have a blessed day.
A great clam chowder and even better as a low fat version. Thank you for sharing at Fiesta Friday! 🙂
You are welcome Petra. I am glad you like it. Have a great week!
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
Thank you for the shares Carol. Gotta love the Pit Stop!! Have a blessed week.
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
I hope he likes this version. Thanks for commenting Jodie. Have a blessed week!
I would love a big bowl of this chowder Marilyn
Me too Amber! Gotta love soup. Have a great week!
One of the good things about fall approaching is it brings us back into soup season. This recipe looks delish.
I love soup so much I have learned to have it year round! People think I am crazy. ? Have a great week.
This sounds fantastic! Thanks for bringing this with you at this week’s Fiesta Friday party! Have a great week!
I am glad you enjoyed it. Have a great week.
My hubby is a huge clam chowder fan and I will get the wife of the year award when I make it.
I hope he enjoys this as you deserve the wife of the year award! Enjoy your week.
I love chowder, yours sound delicious!
Thank you Christine. Have a fun and blessed week.
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
I am glad you found this recipe interesting. Have a blessed week.
Love the idea of using brown rice to thicken up the chowder. Thanks so much for sharing at the #happynowlinkup!
I am glad you find it interesting Leslie! Have a great week.
Thanks for sharing! It sounds delicious! I’m going to give it a try!
Visiting from #TuneInThursday
Thanks Julie. I hope you enjoy it! Have a blessed and fun week!
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 @ PrĂŞt-a-Vivre.com
Thank you so much for the visit! I am glad you found it interesting. Have a blessed and fun week.
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!
I love finding how to make my favorites more healthy. I have many recipes to go!! Thx for the visit. Have a blessed and fun week.
My husband loves clam chowder, I need to make this for him. It looks so yummy.
Hugs,
Bev
I love soup Bev and this one is no exception. Have a fun week.
Wow! That’s all I can say! Well, I guess I can say – I want to make this!!
I hope you get to enjoy this Bobbi! Be sure to come back and let me know. Have a fun week!
That looks so rich and delicious – I’m looking forward to fall and soup weather! Thanks for sharing at the What’s for Dinner link up – Have a wonderful week!
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.
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!
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
Thank you Cindy for the visit. I hope you enjoy the Clam Chowder. Have a blessed week!
Pinning this to share and try later. Great ingredients!
Thank you Lisa for the kind words and the pin! Have a blessed and fun week.
You have such a variety of recipes! This also looks good. 🙂
Thanks Joy! I have had too many years to stockpile my recipes. LOL. Enjoy your week!
Oh yum! There is noting I love more in the summer than a nice creamy clam chowder. Pinned.
I love this version. I have another on the blog, but this is my favorite!! Enjoy your week!