Easy Creamy New England Clam Chowder

Creamy chowders are a filling and wonderful way to enjoy a bowl of soup. This New England clam chowder is lent friendly and super delicious.


Butter Celery Onion Potatoes Garlic Thyme Flour Milk Vegetable or seafood stock Bay leaf Clams Half and half Salt and pepper

Thinly slice the celery, finely dice the onion and cut the potato into approximately 1//2-1/4 inch cubes.


In large stockpot or dutch oven, melt the butter over medium heat. Add the onions, celery and potatoes along with a quarter teaspoon each of salt and pepper.

Add the garlic, thyme and flour. Stir to coat everything with the flour and cook for a minute or two, stirring frequently.

Slowly pour in the stock, scraping up the bits on the bottom of the pan as you do. Add the milk, bay leaf and clams (with the juice!)

Cook over medium heat until it just starts to bubble then drop the heat to medium low and simmer for about 10 minutes.

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