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 

Kay Chun

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Credit: © Abby Hocking

Recipe Summary

active:
1 hr
total:
1 hr
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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. 

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  • 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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