Creamy New England Clam Chowder: A Must-Try Recipe!
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A rich and creamy New England Clam Chowder that is a must-try for seafood lovers.
- Author: Lorenzo Bonucci
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: New England
- Diet: Gluten Free
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 medium potatoes, peeled and diced
- 2 cups clam juice
- 1 cup heavy cream
- 1 can (6.5 ounces) chopped clams, drained (reserve juice)
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- In a large pot, melt the butter over medium heat. Add the diced onion and celery, and sauté until softened, about 5 minutes.
- Add the diced potatoes and clam juice to the pot. Bring to a boil, then reduce heat to a simmer. Cook until the potatoes are tender, about 15 minutes.
- Stir in the heavy cream, chopped clams, reserved clam juice, and thyme. Simmer for an additional 5 minutes, allowing the flavors to meld.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
- For a thicker chowder, mash some of the potatoes before adding the cream.
- Try adding crispy bacon bits on top for extra flavor and texture.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 80mg