New England Clam Chowder

New England Clam Chowder

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This is my hubby’s favorite soup. It is one of those comfort foods on tough days or during the winter, but for him, it doesn’t have to be cold for him to eat this soup. And, it’s the only seafood dish he eats!

Here’s a really easy and quick way to make it! I really like to make my own soups rather than get the store bought because I control the ingredients, the amount of salt and seasonings that goes in and what not. Plus that, I love to make a huge pot because the soup is always better the next day!

New England Clam Chowder

Course: Ordinary Recipes Made Gourmet


  • 1 c. diced onion

  • 1 c. diced celery

  • 1 c. diced raw potato

  • 2 cans minced clams

  • 1 1/2 tsp. kosher salt

  • 1/2 tsp. sugar

  • 3/4 c. butter (1 1/2″ cubes)

  • 3/4 c. flour

  • 3 c. half and half cream (light version, use skim milk)

  • Fresh parsley (optional)


  • Cook onion, celery and potatoes in juice from clams, plus enough water to cover; add salt and sugar and cook about 20 minutes until vegetables are tender.
  • In another pan, melt butter and gradually add the flour until it is completely blended. Gradually add cream a little at a time, and cook over low heat until it is thick. 
  • Add vegetables, juice and clams. Simmer; season to taste, add milk if too thick and enjoy.
  • Top with fresh parsley. Serve hot.
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Kim McDougal

Kim is the founder and creator of Growing Up in Grace. By day, she's the Director of Interactive Communications for the Hispanic chamber located in Jax, FL. Kim also owns "Kim's Studio Art" where she creates and sells Wall Art Printables and "Kim's Handcrafted Cards" on eBay where she creates and sells handmade greeting cards.