With only 1/2 cup of heavy cream, this quick version of classic New England clam chowder is light and healthy, but still super satisfying. Pair it with a green salad and crusty bread for a quick and comforting meal.
Slideshow: More Chowder Recipes
2 tablespoons unsalted butter
2 garlic cloves, minced
1 cup finely chopped yellow onion
1/2 cup finely chopped celery, plus celery leaves for garnish
1 pound baking potatoes, peeled and cut into 1-inch pieces
3 tablespoons all-purpose flour
2 cups low-sodium chicken broth
Two 8 ounce jars clam broth
1/2 cup whole milk
1/2 cup heavy cream
1 bay leaf
Three 6.5 ounce cans chopped clams
Kosher salt and pepper
1 tablespoon chopped parsley
Crusty bread, for serving
How to Make It
In a large saucepan, melt the butter. Add the garlic, onion and chopped celery and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the potatoes and flour and cook for 2 minutes, stirring to coat the potatoes. Add both of the broths along with the milk, cream and bay leaf and bring to a boil. Cover partially and simmer over moderately low heat until the potatoes are tender, about 20 minutes.
Stir in the clams and season with salt and pepper; simmer for 2 minutes. Stir in the parsley and serve hot with crusty bread. Serve in bowls garnished with celery leaves.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.