New England Clam Chowder

Classic New England clam chowder is usually served with oyster crackers. For a special touch, sprinkle with crumbled bacon over the soup.

Serves: 4Hands-on: 15 minutesTotal: 20 minutesDifficulty: Easy

Serves: 4


  • 1 cup frozen corn
  • 1 Tbsp. butter
  • ¼ cup chopped onion
  • ½ cup clam juice
  • 1½ cups whole milk
  • 1 cup cream
  • 1 tsp. dried parsley
  • ¼ tsp. paprika
  • ¾ tsp. salt
  • ½ tsp. ground black pepper
  • 1½ cups canned chopped clams


  • Place the frozen corn in a microwave-safe bowl. Cover with microwave-safe plastic wrap, leaving one corner open to vent steam. Microwave on high heat for 2 minutes and then for 30 seconds at a time until cooked, stirring each time, about 3 minutes.
  • Heat the butter over medium-high heat. Add the onion. Sauté for 4–5 minutes, until the onion is softened. Add the clam juice, milk, cream, dried parsley, paprika, salt, and pepper. Bring to a boil. Stir in the cooked corn. Return to a boil. Turn down the heat, cover, and simmer for 3 minutes. Add the clams and cook for 2 more minutes. Serve hot.