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Dig Into Clam Chowder In Half An Hour

July 2, 2011

Clam Chowder is likely way easier to make than you think!  Plus it sounds fancy, so it’s a nice dish to cook for company or parents or a romantic evening.

This version is very light, perfect as either a starter soup or a simple meal.  If you want a heavier, creamier version, swap out the table cream for whipping cream and add up to twice as much.


6 small potatoes (or maybe 4 large ones).

1 large onion

Garlic, I used 4 cloves.

1 can clams.

1 can corn – do not use sweet corn, it is too overpowering in this soup.

1 cup of cream, you can use 10%, 18% or whipping cream depending on your personal taste.

Broth or water, you need about 1 litre of liquid – I used 900 ml of ready made vegetable broth, but 1 or two cans of condensed soup plus water works, chicken broth works, or just plain water is okay in a pinch too.

Salt and pepper to taste.

Dice the onions and garlic.

Place the onions and garlic in a large soup pot (with a bit of oil if you have some) on medium, stirring occasionally, until the onions are a bit clear, about five minutes.

While you are waiting for the onions and garlic to cook, dice up the potatoes.

Add the potatoes to the large soup pot.

Add the broth and/or water.  The liquid should just cover the potatoes.

Let boil on medium until the potatoes are soft and cooked, 15 to 20 minutes depending on how small you diced them.

Add the entire can of clams including the liquid.

Drain the liquid from the corn and add the corn to the pot.

Turn down the stove to medium-low and add the cream to the pot.  Unless you are using whipping cream, it is very important to not let the soup boil once you’ve added the cream or else it will separate and not look very pretty (it will still taste the same, but we are going for fancy here).

As soon as everything heats up (this only takes a minute or two), the soup is ready!

Tell your dinner mates you spent all day in the kitchen and bask in the compliments! Jump up.

From → Soups

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