Very easy
Hannah
Quick & Easy Clam Chowder
6 minutesPrep time
20 minutesCook time
736 cal.Per serving
Ingredients for 1
1/4 cup
Canned clams (chopped)
1/2
Yukon Gold Potato
1/2
Carrots (fresh)
1/2 cup
Cream of celery soup
1
Green onion (scallions)
1/4 cup
Heavy cream
optional
2 oz
Crackers
Utensils
Knife, Pot (large), Stovetop
recipe
- 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 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!