This Creamy New England Clam Chowder Recipe Is My Dad's Obsession (9 Ingredients) by Ann Marie G. Halstead

My dad is obsessed with New England clam chowder. My mom’s recipe book contains countless chowder recipes from over the years. But Dad's absolute favorite is my cousin Jenny’s New England clam chowder recipe, which my mom has modified in order to make it thicker per his preference.

Photo credit: all photos under license from BigStock

This clam chowder is one of his all-time favorite soup recipes, which he’s happy to eat all year long. To make this easy, creamy clam chowder you will need just simple ingredients. Here is your shopping list for this creamy seafood chowder recipe: potatoes (read about the health benefits of potatoes), onion, butter, flour, half and half, canned clams (learn more about the health benefits of clams), celery, salt, black pepper (black pepper has health benefits) and fresh parsley.

Variation: Sometimes we like to add some crispy bacon to this high-protein soup.

Serve this savory, creamy, rich chowder on soup night for dinner with a salad or fresh bread or as a quick lunch

Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time:  45 minutes
Servings: 6

Ingredients

• 5 medium potatoes, peeled and cubed
• 1 medium onion, chopped
• 1/2 cup butter, melted
• 1 cup flour (or gluten-free flour)
• 6 cups half and half
• 19.5 ounces (3 6.5-ounce cans) clams, chopped and undrained
• 3 stalks celery, chopped small
• 2 - 3 teaspoons salt, or to taste
• 1/2 teaspoon pepper
• 5 tablespoons fresh parsley, minced, for garnish (optional)

Here’s how to make it:

1. Place potatoes in large saucepan and cover with water. Bring to a boil. Reduce heat, cook and cover for 10 to 15 minutes or until tender.
2. Meanwhile, in a soup pot or dutch oven, sauté onions, celery and butter on low-medium heat until tender. Add flour and stir until smooth, making a roux. Gradually add half and half. Bring to a boil. Lower to medium heat, stirring until thickened, approximately 8 minutes. (For a gluten-free soup, use gluten-free flour.)
3. Drain potatoes and add to pot. Add clams and remaining ingredients. Heat between low and medium heat until heated through (if the heat is too high, the bottom of the pan will burn and the chowder will taste burned). If the chowder is too thick for your taste, add more half and half or milk. Serve.

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