Clam Chowder the Simple Way
Warm up with the comforting flavors of "Clam Chowder the Simple Way," a no-fuss recipe that delivers all the creamy, hearty goodness of this classic dish in just 50 minutes. Featuring tender chunks of russet potatoes, canned minced clams, and a rich blend of heavy cream and clam juice, this recipe is both flavorful and easy to prepare. A base of sautéed onion and celery adds aromatic depth, while a bay leaf infuses subtle herbal notes. Perfect for weeknight dinners or cozy gatherings, this New England-style clam chowder offers homemade charm without the hassle. Garnish with fresh parsley and pair with crunchy oyster crackers for the ultimate satisfying meal. Simple ingredients, big flavors—clam chowder has never been this effortless to make!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 8 oz cans canned minced clams (with juice)
- 4 tbsp unsalted butter
- 1 medium yellow onion, finely chopped
- 2 stalks celery stalks, diced
- 3 tbsp all-purpose flour
- 1 cup bottled clam juice
- 2 cups chicken stock
- 2 large russet potatoes, peeled and diced
- 1 cup heavy cream
- 1 whole bay leaf
- 0.5 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped (optional, for garnish)
- 1 cup oyster crackers (optional, for serving)
Instructions
Drain the canned clams, reserving the clam juice in a small bowl. Set both clams and juice aside.
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and diced celery, and sauté until softened and translucent, about 5 minutes.
Sprinkle the flour over the sautéed vegetables and stir to combine. Cook for 2 minutes, stirring frequently, to eliminate the raw flour taste.
Gradually whisk in the reserved clam juice, bottled clam juice, and chicken stock, ensuring that no lumps of flour remain.
Add the diced potatoes and bay leaf to the pot, and bring to a gentle boil. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Stir in the drained clams, heavy cream, salt, and pepper. Allow the soup to heat through for another 5 minutes, but do not let it boil, as the cream may curdle.
Remove the bay leaf and taste the chowder, adjusting seasoning with additional salt or pepper if desired.
Ladle the chowder into bowls, garnish with chopped parsley if using, and serve with oyster crackers on the side.
Nutrition Facts
Calories |
3035 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.1 g | 218% | |
| Saturated Fat | 84.6 g | 423% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 5009 mg | 218% | |
| Total Carbohydrate | 307.5 g | 112% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 12.3 g | ||
| Protein | 69.9 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 273 mg | 21% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 3408 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
