Hello Friends, I am excited to share this quick, easy and tasty clam chowder recipe that I made tonight. The bonus is the chowder is full of flavor without the dairy.  I was going to add some cashew cream to my soup but, I forgot I need a new Vitamix 🙁 . Here is my cashew cream recipe if you missed it. 

easy clam chowder
Serves 6
a quick summer supper when it's to hot to eat outside
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Ingredients
  1. 3 8oz. jars of clam juice
  2. 1 container of chopped clams (16oz)
  3. 3 medium russet potatoes, diced (read tip about potatoes in the "notes")
  4. 3 or 4 stalks of celery, diced
  5. 2 medium yellow onions, diced
  6. 4 cloves garlic, minced
  7. 1 tsp. butter
  8. 1 tbsp. oil
  9. 1/2 tsp. white pepper
  10. 1/8 tsp cayenne pepper
  11. salt to taste
  12. bay leaf - optional
  13. scallions - optional
Instructions
  1. heat the oil and butter in the soup pot. saute onions and celery on medium heat for 10 minutes. (this is a good time to chop your potatoes) add garlic and continue to saute for another few minutes. add clam broth and EQUAL parts of water to pot. bring to boil and reduce heat to medium. add potatoes, pepper, bay leaf & cayenne pepper. cover and simmer for 10 or 15 minutes. remove lid, add clams and simmer for 15 minutes on a medium low heat. remove bay leaf and garnish with scallions.
Notes
  1. after I peel a potato i add it to a bowl of water. after dicing the potato i add the diced potato back to the bowl of water. when i am ready to add to my soup i rinse the diced potatoes & strain them. this method keeps your potato's from turning brown.
Kathy Dishes http://kathydishes.com/

3 Responses so far.

  1. LauraJane says:

    Thanks for the tip on keeping the potatoes from turning brown:)

  2. mel mccarthy says:

    This looks amazing. Can’t wait to try it out!

  3. Winnie says:

    This sounds delicious, and perfect for my hubby as I make Manhattan clam chowder (red) and he can’t eat tomatoes.

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