There’s nothing quite like a bowl of rich, creamy New England clam chowder to warm you up. This version is packed with tender clams, hearty potatoes and a velvety broth made with clam juice and sweet cream. It’s the ultimate comfort food that comes together in no time.
We’ve paired this classic chowder with crispy, buttery garlic bread for the perfect meal. Simply heat the soup, bake the bread and you’re ready to enjoy a satisfying dinner that feels like a hug in a bowl.
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Recipe details
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Values are calculated per serving from ingredient amounts and the ingredient nutrition reference per 100g. Allergen and diet labels use available ingredient metadata and name matching; always check product labels for strict diets or allergies.
Ingredients
Instructions
- Keep the clam chowder and garlic bread frozen or refrigerated until ready to use.
- To heat the chowder on the stove: Bring a pot of water to a boil. Place the sealed bag of chowder in the pot and cook for 20 minutes. Carefully remove the bag (it will be very hot), cut one corner with scissors and pour the soup into serving bowls.
- To heat the chowder in the microwave: Cut one corner of the bag and pour the soup into a microwave-safe container (do not microwave in the bag). Cover loosely with microwave-safe plastic wrap or a paper towel. Microwave on high for 5-6 minutes, stirring halfway through. Caution: container and soup will be very hot.
- For the garlic bread: Preheat your oven to 400°F (200°C). Place the garlic bread on a lightly oiled baking sheet. Bake until golden brown, about 12 minutes. Separate into slices and serve alongside the chowder.
Recipe Tips
For extra richness, stir in a splash of heavy cream or a pat of butter before serving.
If you prefer a thicker chowder, mash some of the potatoes with a fork before serving.
Serve with oyster crackers or a sprinkle of fresh parsley for added flavor.
FAQ
Can I make this clam chowder from scratch?
This recipe is designed for convenience using pre-made chowder and garlic bread. For a from-scratch version, you would need fresh clams, potatoes, cream and seasonings, but that is not covered here.
How should I store leftovers?
Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave. Garlic bread is best enjoyed fresh but can be stored in a sealed bag at room temperature for 1 day.
Can I freeze the chowder?
Yes, the chowder can be frozen before heating. Keep it in the freezer until ready to use, then thaw in the refrigerator overnight before reheating.
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