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.
The soup can be refrigerated overnight and reheated before serving.
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