Quick Clam Chowder
Creamy, briny clam chowder ready in under 30 minutes. Tender potatoes and aromatic celery in a buttery, herb-touched broth.
- Total time
- 25 min
- Servings
- 4
- Calories
- 380
- Protein
- 22g
comfortwholesomeamericanclamscreamytenderweeknightcozy
Ingredients
- 3 tbsp butter
- 1 cup celery, chopped
- 1 lb potatoes, diced small
- 2 cups bottled clam juice
- 2 cans (6.5 oz each) canned chopped clams, drained (reserve liquid)
- ¾ cup heavy cream
- 3 sprigs fresh thyme (or 1 tsp dried)
Instructions
- 1
Melt butter in a large pot over medium heat.
- 2
Add celery and cook, stirring occasionally, until softened, ~4 minutes.
- 3
Add diced potatoes, clam juice, reserved clam liquid, and thyme sprigs.
- 4
Bring to a simmer and cook uncovered until potatoes are tender, ~12 minutes.
- 5
Stir in clams and cream, heating through without boiling, ~2 minutes.
- 6
Season with salt and pepper to taste. Remove thyme sprigs and serve hot.
Tools you’ll need
- large pot (4–5 quart)
- wooden spoon
- cutting board
- knife
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