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!

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

Find it online: https://www.heresyourdinner.com/creamy-new-england-clam-chowder-30-minutes/