It’s my favorite season: fall. The time for the best outfits, the nicest weather, and SOUP SEASON! Soups are my absolute favorite thing to make during this time. Not only are they simple, delicious, and a way to keep warm, but there are so many variations of soups to make.

For the rest of the year, I am going to post recipes here and there for several of my favorite soups, beginning with a New England Style Clam Chowder. A large pot of this soup costs less than $30 to make, using simple and cheap ingredients like carrots, potatoes, and canned clams that’s enough to share with family and friends.

My recipe is very close to classic Clam Chowder recipes, but without the bacon, and I’ve added two secret ingredients (Anchovies + Vinegar) 👀. Sounds crazy, I know! BUT…..anchovies (which are small forage fish found in salty waters) add a tang to the soup. Anchovies are also used in Caesar dressings and what separate a good dressing from a great one! They completely melt into the food that you’re cooking, so don’t be worried about eating whole pieces of fish in your chowder, and remember that it’s totally optional. The vinegar is also optional, I just like briny flavored food and for my soup to have a little tang.

Anyhow, enough about my secret ingredients, get to cooking! If you have any questions, feel free to comment below, email us using, or DM us on Instagram


1/2 Yellow Onion, Diced

2 Carrots, Peeled + Diced

2 Celery Stalks, Diced

3 Garlic Cloves, Minced

3 Potatoes, Peeled + Diced

1 Tbsp Vinegar (optional)

1 Stick of Butter, Cubed

3 Anchovies, Minced (optional)

Salt + Pepper, to taste

1/2 Cup Flour

2 Cans Whole Baby Clams (undrained)

1 Quart Heavy Whipping Cream

1 Box of Chicken Broth (48 oz.)

Dried Thyme, to taste


  1. Melt butter into a pot, add onions, carrots, and celery. Cook until vegetables are tender. Add garlic and anchovies. Season with salt and pepper to taste.
  2. Add flour to the pot, stir until all vegetables are coated.
  3. Add add chicken broth (put 1 cup to the side). Bring the pot to a boil, add the potatoes. Cook until almost tender.
  4. Turn the pot down to a simmer, add cream, clams + juice, and vinegar. Season with salt, pepper, and thyme to taste.
  5. Check the consistency of your chowder. If it is not thick enough, use leftover chicken stock and flour to make a thickener.
  6. Let simmer in the pot for 30 minutes and serve! (Don’t let the cream boil).

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