Quick & Easy Clam Chowder
Very easy
Hannah
Hannah

Quick & Easy Clam Chowder

6 minutesPrep time

20 minutesCook time

736 cal.Per serving

Ingredients for 1

Canned clams (chopped)

1/4 cup

Canned clams (chopped)

Yukon Gold Potato

1/2

Yukon Gold Potato

Carrots (fresh)

1/2

Carrots (fresh)

Cream of celery soup

1/2 cup

Cream of celery soup

Green onion (scallions)

1

Green onion (scallions)

Heavy cream

1/4 cup

Heavy cream

Crackers

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!