Quick & Easy Clam Chowder

Step 1

Peel & dice the carrots.

Step 2

Thinly slice the scallions, separate the green slices from the white slices.

Step 3

Wash, peel (optional) & cut the potato into 1/2 inch pieces.

Step 4

Heat a drizzle of olive oil in a pot over medium heat. Add the white scallion slices, chopped carrot & potato. Season with salt & pepper. Add additional seasonings like dried dill, dried thyme & garlic powder if you have! Stir & cook for 3-4 min or until the vegetables begin to soften. Meanwhile, drain the clams & save the liquid.

Step 5

Add a splash of water (about a 1/4 cup per serving) & the drained clam liquid to the pot. Stir & bring the liquid to a boil. Lower to a simmer & cook for 10-12 min or until the potatoes are soft & the liquid is mostly evaporated.

Step 6

Add the drained clams, cream of celery soup & heavy cream. Stir & cook for 3-5 min on low heat. Add another splash of water (a 1/4 cup per serving) to the soup to thin the consistency. Remove the soup from the heat.

Step 7

Serve with the green scallion slices & crushed crackers (optional). Enjoy!