© Abby Hocking
Active Time
1 HR
Total Time
N/A
Yield
Serves : 4

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

How to Make It

Step 1    

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.

Step 2    

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.

Make Ahead

The soup can be refrigerated overnight and reheated before serving.

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