easy new england clam chowder

New England clam chowder is a quintessential part of the region’s cuisine. It’s a creamy, comforting soup that’s been around for centuries. This easy recipe is made with canned clams, potatoes, and cream for a classic flavor that’s sure to please.

Ingredients:

2 cans minced clams (6.5 ounces each)
2 tablespoons butter
1 onion, diced
2 stalks celery, diced
3 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups chicken broth
2 cups heavy cream
3 potatoes, peeled and diced
1 teaspoon dried thyme
1 teaspoon dried parsley
Salt and pepper to taste
Optional: fresh parsley for garnish

Instructions:

In a large pot, melt the butter over medium heat. Add the onions, celery, and garlic and cook until softened, about 5 minutes.
Stir in the flour and cook for an additional 1-2 minutes.
Slowly pour in the chicken broth, stirring constantly. Bring the mixture to a boil and reduce the heat to low.
Add the heavy cream, potatoes, thyme, parsley, and canned clams. Simmer for 20 minutes, or until the potatoes are tender.
Season with salt and pepper to taste.
Serve hot with a garnish of fresh parsley, if desired.

Frequently Asked Questions:

How long does it take to make this New England Clam Chowder?

This easy recipe takes about 30 minutes to make, including prep time.

Can I use fresh clams instead of canned?

Yes, you can certainly use fresh clams instead of canned. We recommend using about 2 pounds of fresh clams, steamed and shucked, for this recipe.

Can I make this clam chowder in advance?

Yes, this clam chowder can be made in advance and stored in the refrigerator for up to 3 days. Reheat on the stovetop over medium-low heat until hot.

What can I serve with clam chowder?

This clam chowder is delicious served with crusty bread, oyster crackers, or a green salad.

Can I freeze this clam chowder?

Yes, this clam chowder can be frozen for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop over medium-low heat until hot.

Location:

Asking to Suat Denkel