Easy Clam Chowder Recipe #quickmeals #familyfriendlyshorts

Easy New England-style Clam Chowder Recipe for a quick lunch or dinner for your family. #comfortfood #clamchowder #easyrecipeforbeginners 4 Cups (about 1 pound) petite white potatoes 2 Cups celery chopped, OR 1 Cup Onions & 1 Cup celery 1 Cube salted butter or margarine 2 Cups Half & Half, Heavy Cream or Whole Milk 3 cans chopped or minced clams with juice 1 Tablespoon dried chicken boulion (1 cube) Seasoning - I like Kinder's The Blend, but salt n' pepper work just fine too. **You can also add bacon; crispy bits from about 6 strips - precooked and chopped. NOTE: You can cut the salt in this recipe by using low-sodium Chicken boulion and unsalted bacon. Boil potatoes, but leave them slightly firm. They will soften more in the chowder. If you want to reserve about 1 cup of the water you boiled the potatoes in, it can be used to thicken the chowder as it has starch from the potatoes in it. Boiling should take about 15 minutes. Drain potatoes, add them to the translucent (cooked celery) in the pot with the butter and boulion. Add the clams and juice. Add 2 Cups Half & Half, stir and heat to almost boiling. Reduce the mix to simmer and it will be done in about a half an hour. Add more Half & Half if desired. If the chowder seems too soup-like, and you want to thicken it, mix 2 Tablespoons of cornstarch with 1/4 cup cold water until it's no longer lumpy. Add that to the chowder and it should thicken. If it's still too soupy, repeat the process. This is great served with crusty French or sourdough bread. If you really want to get fancy, you can get small rounds of sourdough (individual sizes) and hollow out the middle into a bowl - serving the chowder in the bread bowl. Enjoy!