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Creamy New England Clam Chowder: 5-Step Easy Recipe

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A rich, velvety New England clam chowder that uses russet potatoes to naturally thicken the broth, creating a comforting and creamy soup ready in under 45 minutes.

Ingredients

Scale
  • 1/2 cup unsalted butter
  • 2 medium yellow onions, diced
  • 2 stalks celery, finely diced
  • 1.5 lbs russet potatoes, peeled and diced
  • 3 cloves garlic, minced
  • 1 cup clam juice
  • 2 cans (6.5 oz each) chopped clams, drained
  • 1 cup heavy cream
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon hot sauce (optional)
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • Salt and black pepper to taste

Instructions

  1. Dice onions, celery, and potatoes into uniform pieces; mince garlic.
  2. Melt butter in a heavy-bottomed Dutch oven over medium heat.
  3. Sauté onions and celery until soft and translucent (about 5 minutes).
  4. Add garlic and cook for 1 minute until fragrant.
  5. Pour in clam juice, scraping up any browned bits from the bottom of the pot.
  6. Add diced potatoes, bring to a boil, then reduce heat to a simmer.
  7. Cover and cook for 10-12 minutes until potatoes are tender.
  8. Stir in heavy cream, chopped clams, Worcestershire sauce, hot sauce, and thyme.
  9. Simmer gently for 2-3 minutes to heat through without boiling.
  10. Season with salt and black pepper to taste and serve hot.

Notes

Use Russet potatoes as they break down to thicken the soup naturally. Do not boil vigorously after adding cream to prevent curdling. Clams are already cooked, so add them at the end just to heat through. Taste for salt before adding, as clam juice can be salty. For a lighter version, swap heavy cream for half-and-half.

Nutrition

Keywords: New England clam chowder, creamy clam chowder, easy soup recipe, comfort food, weeknight dinner, seafood soup, russet potato soup

Find it online: https://blingbite.com/creamy-new-england-clam-chowder-5-step-easy-recipe/