Creamy Clam Chowder
- SERVES
- 8
- PREP
- 10 Min
- COOK TIME
- 25 Min
This is for those times when we want fresh-from-the-shore clam chowder but can't quite get to the shore. Simply toss together a pot of this and you'll think you're there!
What You'll Need
- 6 large potatoes, peeled and diced
- 2 large onions, finely chopped
- 4 celery stalks, finely chopped
- 4 cans (6-1/2 ounces each) chopped clams, undrained
- 2 bottles (8 ounces each) clam juice
- 1 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/4 cup (1/2 stick) butter
- 2 cups (1 pint) heavy cream (see Note)
What to Do
- In a soup pot, bring the potatoes, onions, celery, clams, clam juice, thyme, and pepper to a boil over medium-high heat. Cover and cook for 10 to 12 minutes, or until the potatoes are tender.
- Add the butter, reduce the heat to low, and simmer uncovered for 15 to 20 minutes, or until thickened.
- Stir in the cream until well combined and the soup is heated through.
Notes
To lighten this up a bit, just use half-and-half or milk in place of the heavy cream.
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