Clam Chowder Recipe
Skip the bacon in this classic New England clam chowder recipe (you don't need it!).
Clam chowder is one of those recipes that never goes out of style. We'll take a big bowl of this rich, creamy soup any day of the week!
This classic clam chowder recipe is made in the New England style. It has gains plenty of flavor from ingredients like fresh cream, sauteed onion, and salty clam juice. It's the perfect combination of flavors and textures, and it's guaranteed to warm you up on a chilly day.
Serve this delicious clam chowder recipe with a loaf of crusty bread, and you are sure to have a meal that will satisfy everyone at your table!
Cooking Time1 hr
- 1/4 cup butter
- 2 celery stalks, chopped
- 1 onion, chopped
- 1 (8-ounce) jar clam juice
- 32 ounces chicken broth
- 2 teaspoons chicken bullion
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 1 cup flour
- 2 cups milk
- 1 cup half and half
- 2 (10-ounce) cans of clams
Best Clam Chowder Recipe
In a large pot over medium heat melt the butter. Add the celery and onion and sauté until tender, approximately 5 minutes.
Stir in the chicken broth, clam juice, bouillon, salt and pepper and bring to a boil.
Reduce heat and let simmer for 20 minutes.
In a small bowl, whisk together flour and 1 cup of milk. Add to soup.
Thicken the soup by bringing to a boil again.
Reduce heat to low and stir in the clams, remaining milk and half & half.
Simmer for 10-15 minutes.
Read NextOld-Fashioned Potato Soup