| Yield: | 6 to 8 servings |
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, finely diced
- 2 celery stalks (reserve tender leaves) trimmed, quartered lengthwise, then sliced into 1/4-inch pieces
- 3 tablespoons all-purpose flour
- 2 cups chicken or vegetable stock
- 2 (10-ounce) cans chopped clams in juice
- 1 cup heavy cream
- 2 bay leaves
- 1 pound Idaho potatoes, cut into 1/2- inch cubes
- Salt and freshly ground black pepper
- 2 to 3 tablespoons unsalted butter
- 1/2 baguette, cut into 1-inch cubes
- 3 tablespoons freshly chopped flat-leaf parsley
- Salt and freshly ground black pepper
Instructions
- Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened, mixing often. Stir in the flour to distribute evenly. Add the stock, juice from 2 cans of chopped clams (reserve clams), cream, bay leaves, and potatoes and stir to combine. Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender. Then add clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes.;
- Melt the butter in a large skillet and toss the bread cubes in the butter until browned and toasted, about 2 to 3 minutes. Add parsley and season with salt and pepper.;
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 398 |
| Total Fat | 20 g |
| Saturated Fat | 11 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 24 g |
| Cholesterol | 88 mg |
| Sodium | 637 mg |
Reviews
Quick and easy and delightful
Was looking for a quick and easy mid-week recipe. This simple chowder recipe came together fast and satisfied everyone. My only question is about the reserved celery leaves. Do they go in with the celery ? The next time I make this I will use bottled clam juice instead of vegetable broth.
My husband and I love this recipe. I started making it during the height of the pandemic because the ingredients are so easy to find. I have consistently made it as written many times except I substitute Yukon gold potatoes because we like their flavor and consistency. It is a delicious and easy recipe. Along with a salad, this clam chowder makes a perfect meal.
This definitely is my go to clam chowder recipe.
I do make a few changes. I substitute heavy cream with half and half. I add dry thyme while it’s cooking and add cooked chopped bacon at the end. So yummy!!
I do make a few changes. I substitute heavy cream with half and half. I add dry thyme while it’s cooking and add cooked chopped bacon at the end. So yummy!!
This was a first-time for me…results were absolutely perfect!
this was great but what took it over the edge in flavor was 1 drop of worchestershire .
The error in this recipe is that the cream should be added with the clams at the end and boiled for just a few seconds . Then it needs to set for 2 hours, then boil very lightly and quickly and then serve. Try adding 1 teaspoon of cayenne pepper. To put it over the top begin with diced bacon in the pot, retain the grease and cook onions and garlic in bacon grease and butter.
I am new in Mass and I love clam chowder. So far, this is the most no bs and easy to follow clam chowder recipe content I ever found. Thanks for the effort to put the recipe and video together. Very helpful. I am pleased with my clam chowder.
Super! Next time I make it, I will just do the noodles last so they stay crispy.
As written, this recipe is a 3 star recipe. I’ve made it several times, each time improving on it. The 1st time I made exactly as stated (I use oyster crackers in chowder as always and not the croutons) and it was rather bland (needed a ton of black pepper to be enjoyable). The 2nd time I used 5 strips of bacon and used the grease instead of the butter to sauté the onion & celery then added the diced cooked bacon back into the stock, this was a very big improvement but again, still more black pepper so I would suggest at least 1 tsp of pepper when cooking. Still missing something, so I tried some thyme (1/2 tsp) and it improved a little more – but it’s still missing a little something. Where I have the recipe now, it would rank 4th or 5th compared to my favorite restaurant’s chowders. Still missing “something”, but it is much better than as written here. I’m still missing that certain zip of my absolute favorite NE clam chowder that I get at a restaurant near me, maybe I’ll figure it out.