Creamy Clam Chowder

search

    Creamy Clam Chowder

    SERVES
    8
    PREP
    10 Min
    COOK TIME
    25 Min

    This is for those times when we want fresh-from-the-shore clam chowder but can't quite get to the shore. Simply toss together a pot of this and you'll think you're there!

    What You'll Need

    • 6 large potatoes, peeled and diced
    • 2 large onions, finely chopped
    • 4 celery stalks, finely chopped
    • 4 cans (6-1/2 ounces each) chopped clams, undrained
    • 2 bottles (8 ounces each) clam juice
    • 1 1/2 teaspoon dried thyme
    • 1/2 teaspoon black pepper
    • 1/4 cup (1/2 stick) butter
    • 2 cups (1 pint) heavy cream (see Note)

    What to Do

    1. In a soup pot, bring the potatoes, onions, celery, clams, clam juice, thyme, and pepper to a boil over medium-high heat. Cover and cook for 10 to 12 minutes, or until the potatoes are tender.

    2. Add the butter, reduce the heat to low, and simmer uncovered for 15 to 20 minutes, or until thickened.

    3. Stir in the cream until well combined and the soup is heated through.

    Notes

    To lighten this up a bit, just use half-and-half or milk in place of the heavy cream.

    Your Recently Viewed Recipes

    Leave a Comment

    Rate

    Cancel Reply to Comment

    Thanks for your comment. Don't forget to share!

    Close

    Report Inappropriate Comment

    Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

    Thank you for taking the time to improve the content on our site.

    Close Window