Clam Chowder the Simple Way

Warm up with the comforting flavors of "Clam Chowder the Simple Way," a no-fuss recipe that delivers all the creamy, hearty goodness of this classic dish in just 50 minutes. Featuring tender chunks of russet potatoes, canned minced clams, and a rich blend of heavy cream and clam juice, this recipe is both flavorful and easy to prepare. A base of sautéed onion and celery adds aromatic depth, while a bay leaf infuses subtle herbal notes. Perfect for weeknight dinners or cozy gatherings, this New England-style clam chowder offers homemade charm without the hassle. Garnish with fresh parsley and pair with crunchy oyster crackers for the ultimate satisfying meal. Simple ingredients, big flavors—clam chowder has never been this effortless to make!

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 8 oz cans canned minced clams (with juice)
• 4 tbsp unsalted butter
• 1 medium yellow onion, finely chopped
• 2 stalks celery stalks, diced
• 3 tbsp all-purpose flour
• 1 cup bottled clam juice
• 2 cups chicken stock
• 2 large russet potatoes, peeled and diced
• 1 cup heavy cream
• 1 whole bay leaf
• 0.5 tsp salt
• 0.5 tsp black pepper
• 2 tbsp fresh parsley, chopped (optional, for garnish)
• 1 cup oyster crackers (optional, for serving)

Directions

Step 1

Drain the canned clams, reserving the clam juice in a small bowl. Set both clams and juice aside.

Step 2

In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and diced celery, and sauté until softened and translucent, about 5 minutes.

Step 3

Sprinkle the flour over the sautéed vegetables and stir to combine. Cook for 2 minutes, stirring frequently, to eliminate the raw flour taste.

Step 4

Gradually whisk in the reserved clam juice, bottled clam juice, and chicken stock, ensuring that no lumps of flour remain.

Step 5

Add the diced potatoes and bay leaf to the pot, and bring to a gentle boil. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.

Step 6

Stir in the drained clams, heavy cream, salt, and pepper. Allow the soup to heat through for another 5 minutes, but do not let it boil, as the cream may curdle.

Step 7

Remove the bay leaf and taste the chowder, adjusting seasoning with additional salt or pepper if desired.

Step 8

Ladle the chowder into bowls, garnish with chopped parsley if using, and serve with oyster crackers on the side.

Nutrition Facts

Serving size	(2377.5g)

Amount per serving	% Daily Value*
Calories	3035.3

Total Fat 170.1g	0%
Saturated Fat 84.6g	0%
Polyunsaturated Fat g
Cholesterol 419.9mg	0%
Sodium 5009.0mg	0%
Total Carbohydrate 307.5g	0%
Dietary Fiber 12.5g	0%
Total Sugars 12.3g
Protein 69.9g	0%

Vitamin D 0IU	0%
Calcium 273.4mg	0%
Iron 17.1mg	0%
Potassium 3408.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.4%

Protein: 9.2%

Carbs: 40.5%