30 Minute Delicious New England Clam Chowder

30 minute clam chowder recipe-H2

30 Minute delicious New England clam chowder. For the one who likes clam and the one who likes corn, this is the perfect balance!

Being from New England, chowder needs to be high on our soup must haves. Since now we live in the middle of the country, New England clam chowder isn’t high on the restaurant menu. 

So we make our own rich and creamy chowder. We just have one problem….

He likes Clam and I like Corn

Is that bad? I know! New Englanders are screaming at me! How can you claim New England if you don’t like our chowder! 

Shhhh… I got this… The perfect rich flavor balance between clam and corn. 

SAVE FOR LATER
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Delicious clam chowder recipe

Ingredients

  •  2 Cans minced clams (juices reserved, clams rinsed)
  • 2 8oz Bottles clam juice
  • 2 cups Heavy cream 
  • 1/2 Onion
  • 2 TBS flour
  • 1 can of corn (drained!)
  • 2 Medium size red potatoes 
  • 1 tsp Worchestershire sauce
  • 1/4 Thyme 
  • 2 dashes of paprika 
  • salt and pepper to taste. I start with a 1/2 tsp salt and add a bit more from there. 
  • 1 TBS Butter
  • 6 slices bacon (optional)

Directions

  1. In a large pot over medium heat, melt butter and add onions. Cook until soft and add flour.
  2. Coat onions with flour and cook for an additional 30 seconds.
  3. Add the clam juice and reserved clam juice, stirring until the flour is smooth.
  4. Add 2 cups of heavy cream. 
  5. Add diced potatoes and all other ingredients except for the corn. 
  6. Bring to a simmer and cook until potatoes are soft, adding the corn at the end.  
  7. (optional) Top with bacon. I like to cook mine in the oven at 400 until crisp 

This recipe is perfect for the cooler winter nights and rainy days. Everyone gobbles down this perfect rich blend between clam and corn. 

Well everyone except for my 4 year old, but she also dips her pizza in ketchup! I’m going to go with a solid her taste buds are still forming. 

Happy cooking!

New England Clam Chowder

The perfect flavor balance between clam and corn that will have you reaching for thirds!
Prep Time10 mins
Cook Time20 mins
Course: Main Course
Cuisine: American
Keyword: Clam Chowder, Homemade Soup, New England Clam Chowder
Servings: 4

Ingredients

  • 2 Cans minced clams juices reserved, clams rinsed
  • 2 8 oz Bottles clam juice
  • 2 cups Heavy cream
  • 1/2 Onion
  • 2 TBS Flour
  • 1 can of Corn drained!
  • 2 Medium size red potatoes
  • 1 tsp Worchestershire sauce
  • 1/4 Thyme
  • 2 Dashes of paprika
  • Salt and pepper to taste.
  • 1 TBS Butter
  • 6 slices Bacon optional

Instructions

  • In a large pot over medium heat, melt butter and add onions. Cook until soft and add flour.
  • Coat onions with flour and cook for an additional 30 seconds.
  • Add the clam juice and reserved clam juice, stirring until the flour is smooth.
  • Add 2 cups of heavy cream.
  • Add diced potatoes and all other ingredients except for the corn.
  • Bring to a simmer and cook until potatoes are soft, adding the corn at the end.
  • Top with bacon. (optional)

Notes

I like to cook my bacon in the oven at 400. Place on cookie sheet with foil and flip halfway though. It also makes for easy clean up!
When adding salt start with 1/2 tsp and taste from there. 
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