Description
A creamy and hearty New England clam chowder featuring tender clams, potatoes, and a rich milk or cream base, perfect for a comforting classic American soup.
Ingredients
Main Ingredients
- 2 cans (6.5 oz each) chopped clams, undrained
- 2 cups potatoes, cubed
- 1 cup milk or cream
- 1 cup onion, diced
- 1 tbsp butter
- Salt & pepper to taste
Instructions
- Sauté Onion: Melt the butter in a saucepan over medium heat and sauté the diced onion until it becomes soft and translucent, about 5 minutes.
- Simmer Potatoes and Clam Juice: Add the cubed potatoes and the juice from the canned clams to the pan. Bring to a simmer and cook gently for 10 to 12 minutes until the potatoes are tender.
- Add Clams and Cream: Stir in the chopped clams along with the milk or cream. Heat the mixture gently without boiling to prevent curdling, warming thoroughly until the chowder is hot and creamy.
Notes
- Do not boil the chowder after adding the cream to avoid curdling.
- Serve with oyster crackers for an authentic touch.
- Adjust salt and pepper to taste according to preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American (New England)
