Description
A rich and creamy classic New England Clam Chowder featuring potatoes, clams, smoky beef, and a velvety broth—perfect for warming comfort.
Ingredients
- 4 slices beef, diced
- 1½ cups chopped onion
- 4 cups peeled and cubed potatoes
- 1½ cups water (or clam juice mix)
- 1½ tsp salt
- ½ tsp ground black pepper, or to taste
- 3 cups half‑and‑half
- 3 tbsp butter
- 2 (10 oz) cans minced clams (with juice)
Instructions
- In a large pot over medium-high heat, cook diced beef until almost crisp. Add onion and cook until tender, about 5 minutes.
- Add potatoes, water (or a mix of water and clam juice), salt, and pepper. Simmer until potatoes are tender, about 15–20 minutes.
- Stir in butter, then whisk in flour (if using as a thickener) and half‑and‑half, cooking until the broth thickens and is smooth.
- Add the canned clams along with their juice; heat just until warmed through.
- Adjust seasoning with salt, pepper, and optionally a splash of red wine vinegar. Serve hot, garnished with oyster crackers, beef bits, or chopped chives.
Notes
- For a lighter version, use lower-fat dairy or reduce butter, without sacrificing creaminess
- Make the chowder base ahead; add clams and cream at the end to avoid rubbery clams
- Freeze only the base—creamy soups with potatoes often separate when frozen
- Optional garnishes: oyster crackers, fresh parsley, or a drizzle of sherry for added depth :contentReference.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Soup
- Method: Stovetop
- Cuisine: American (New England)
Nutrition
- Serving Size: 1 cup
- Calories: 300 kcal
- Sugar: ≈5 g
- Sodium: ≈970 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: ≅9 g
- Trans Fat: 1 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 95 mg
