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A steaming bowl of New England clam chowder, rich and creamy

Quick way to grow classic Clam Chowder (New England)

This recipe offers a rapid method to prepare a traditional New England Clam Chowder, rich in flavor and creamy texture. It focuses on efficiency without compromising the classic taste, perfect for a quick yet satisfying meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cans Clams (chopped or whole)

Equipment

  • Large pot
  • Cutting board
  • Knife
  • Measuring cups and spoons

Method
 

Preparation
  1. Drain the clams, reserving the clam juice. Chop the clams if using whole.
  2. Dice the potatoes, onion, and celery.
  3. Melt butter in a large pot over medium heat. Sauté the onion and celery until softened, about 5 minutes.
  4. Stir in the flour and cook for 1 minute.
  5. Gradually whisk in the reserved clam juice and milk, stirring constantly until thickened.
  6. Add the diced potatoes, bay leaf, thyme, and cook until potatoes are tender, about 10-15 minutes.
  7. Stir in the chopped clams, heavy cream, and season with salt and pepper to taste.
  8. Heat through for a few minutes; do not boil.
  9. Serve hot, garnished with fresh parsley or crumbled bacon if desired.

Notes

For an extra layer of flavor, consider rendering some bacon lardons before sautéing the vegetables, then crumble the cooked bacon on top of the finished chowder.