Description
A quick and flavorful clam chowder made with canned clams, cream, and butter, perfect for busy weeknights.
Ingredients
Scale
- 4 Canned clams
- 2 clam juice
- 1/4 cup Heavy Cream
- 1 cup Vegetable Broth
- 1/2 cup Whole Milk
- 2 tbsp Butter
- 1 tbsp Sazon
- 1 Chopped Shallot
- 1 Thyme sprig
- 2 Medium Red Potatoes
- Salt + Pepper to taste
- 2 Sourdough Bread Bowls
Instructions
- Melt butter in a 4 qt Dutch oven, add thyme and shallots, and cook until shallots are softened.
- Add milk, heavy cream, vegetable broth, clam juice, and sazòn.
- Stir and cook for 15 minutes until it’s thicker.
- Add canned clams and potatoes. Cook for another 15 minutes.
- While the chowder cooks, cut the top of the sourdough bread, remove the inside to make bowls, and toast in the oven at 350°F for 5 minutes.
- Remove bread from oven and pour chowder into bowls.
- Top with pepper and additional clams.
Notes
Serve hot in toasted sourdough bowls for a nice look and extra crunch. Store in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg
Keywords: clam chowder, quick meals, soup recipe, comfort food