New England Clam Chowder | Easy Dinner

New England clam chowder. Rich and creamy homemade New England clam chowder with both clam and corn. Done in just 30 minutes.

30 minute clam chowder recipe-H2

Being from New England, chowder needs to be high on our soup must haves. Since we now 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….

Easy Clam Chowder

He likes clam chowder and I like corn chowder! To make us both happy, we’ve come up with a recipe that’s the best of both worlds.

New England Clam Chowder

Ingredients

  •  2 cans minced clams (juices reserved, clams rinsed)
  • 1 can of corn (drained!)
  • 2 8oz bottles clam juice
  • 2 cups heavy cream
  • 1/2 onion
  • 2 TBS flour
  • 2 medium size red potatoes
  • 1 tsp Worcestershire 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
  • 1 bay leaf
  • 6 slices bacon (optional)
clam chowder recipe

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.

Diced and add potatoes and all other ingredients except for the corn and drained clams.

Bring to a simmer and cook until potatoes are soft, adding the corn and clams at the end.

Salt and Pepper to taste.

(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.

New England Clam Chowder

The perfect flavor balance between clam and corn that will have you reaching for thirds!
Prep Time10 mins
Cook Time25 mins
Total Time35 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 8oz bottles clam juice
  • 2 cups heavy cream
  • 1/2 med. onion
  • 2 TBS flour
  • 1 can of corn (drained) 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
  • 1 bay leaf
  • 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 heavy cream and milk.
  • Add diced potatoes and all other ingredients except for the clams and corn.
  • Bring to a simmer and cook until potatoes are soft, adding the clams and 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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Easy Clam Chowder
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