Creamy New England Clam Chowder (30 Minutes)

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Here’s a recipe for a comforting and creamy clam chowder that can be made in under 30 minutes. This classic New England dish features tender clams and potatoes in a rich and delicious broth. Perfect for a chilly or rainy evening, this chowder is sure to be a hit with seafood lovers. Let’s begin!

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 2 cans (6.5 oz each) minced clams, drained, juices reserved
  • 2 cups chicken broth
  • 2 cups diced potatoes
  • 1 cup chopped onions
  • 1/2 cup chopped celery
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 2 tablespoons butter
  • 1 bay leaf
  • Salt and black pepper, to taste
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions

  1. In a large pot or Dutch oven, melt the butter over medium heat. Add the onions and celery and sauté until tender, about 5 minutes.
  2. Add the flour to the pot and stir to combine. Cook for 1-2 minutes, stirring constantly.
  3. Gradually whisk in the chicken broth and reserved clam juice until the mixture is smooth.
  4. Add the potatoes and bay leaf to the pot and bring the mixture to a boil. Reduce heat to low, cover, and simmer until the potatoes are tender, about 10-15 minutes.
  5. Add the clams and milk to the pot and stir to combine. Simmer for 5-10 minutes, until the chowder is heated through and thickened to your liking.
  6. Season the chowder with salt and black pepper to taste. Serve hot, garnished with chopped parsley.

Notes

If you prefer a thicker chowder, use more flour or simmer the chowder for longer to allow it to thicken naturally. You may also want to experiment with other ingredients like bacon, corn, or carrots to really make this chowder your own. Serve with a side of crusty bread or a simple salad for a complete meal and enjoy!

*The following nutritional information is based on estimates.

Nutrition

  • Serving Size: 1 serving
  • Calories: 263
  • Sugar: 5g
  • Sodium: 709mg
  • Fat: 9g
  • Carbohydrates: 29g
  • Fiber: 2g
  • Protein: 17g
  • Cholesterol: 70mg

Pair this with...

Leafy Greens Side Salad

Kick things off with a bed of your favorite mixed greens—whether it's spinach, arugula, romaine, or a combination of all. Next, layer on thinly sliced red onion, adding a sharp and colorful zing. Slice a cucumber into neat rounds, offering cool and refreshing bites throughout the salad. Halve some juicy cherry tomatoes and scatter them in, lending their sweet-tart bursts. Finally, dot the salad with pitted green olives, introducing a briny depth. For dressing, a simple vinaigrette made of olive oil, lemon juice, salt, and pepper does wonders. Drizzle it over the salad, toss everything gently, and serve.

Buttery Grilled Corn on the Cob

Start by selecting fresh ears of corn, husks and silks removed. Before grilling, melt some butter and brush it generously over each cob, ensuring every kernel is kissed with that buttery goodness. Season with a sprinkle of salt to contrast that natural sweetness. Once your grill is heated, lay the corn cobs on the grates, turning them occasionally to achieve an even char and those enticing grill marks. The butter will sizzle and infuse the corn with its rich flavor. When they're beautifully golden, remove from the grill. For an extra touch, you can add another swipe of butter or even sprinkle some fresh herbs or parmesan on top.

Roasted Asparagus with Sea Salt

Start by preheating your oven. Take fresh asparagus spears, snap off the tough ends, and lay them out on a baking sheet. A little drizzle of olive oil goes a long way in giving them a lovely coat. Now, for the pièce de résistance, sprinkle some coarse sea salt over the top. It not only elevates the flavor but also gives a delightful crunch. Pop them in the oven and roast until they're tender yet crisp, with hints of golden brown at the tips. The result? A dish that's vibrant in color, rich in flavor, and just a touch fancy.

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