Easy Clam Chowder

Clam chowder is easier (and much better) to make right at home! So unbelievably creamy, flavorful and chockfull of clams!

why i love homemade clam chowder

• Cozy soup season vibes, perfect for fall and blustery winter nights
• Restaurant-quality, if not even better
• Pantry-friendly recipe using canned clams (more on that below)
• Quick, weeknight hero made in 30 min or less

why use canned clams in clam chowder

1. Convenience
2. Budget-friendly and economical
3. Extra flavor, especially when using the juices
4. Abundance of clams

which potatoes are best for clam chowder

A lot of recipes recommend waxy potatoes such as Yukon gold or baby red potatoes because they will hold up well in soups. Instead, I opted for russet potatoes here – they are naturally very starchy, ideal for creating a thicker, chowder-like consistency.

tips and tricks for success

• Use the reserved juices. The juices from the canned clams add all the extra, deep clam flavor.
• Simmer, simmer, simmer. The longer it simmers, the more it thickens, making it perfect to cook until the desired consistency is reached.
• Make it clammier. For those wanting extra clam flavor, add an additional can of chopped clams.
• Serve with crusty bread. Serve with all the homemade crusty bread for dipping, sopping and dunking!

Easy Clam Chowder

Yield: 6 servings

Prep: 15 minutes minutes

Cook: 30 minutes minutes

Total: 45 minutes minutes

Clam chowder is easier (and much better) to make right at home! So unbelievably creamy, flavorful and chockfull of clams!

4.9 stars (383 ratings)

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Ingredients

• 4 slices bacon, diced
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 onion, diced
• ½ teaspoon dried thyme
• 3 tablespoons all-purpose flour
• 1 cup milk
• 1 cup vegetable stock
• 2 (6.5-ounce) cans chopped clams, juices reserved
• 1 bay leaf
• 2 russet potatoes, peeled and diced
• 1 cup half and half*
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves

Equipment

• Dutch Oven

Instructions

• Heat a large stockpot or Dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, reserving 1 tablespoon excess fat in the stockpot.
• Melt butter in the stockpot. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in thyme until fragrant, about 1 minute.
• Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, vegetable stock, clam juice and bay leaf, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.
• Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes.*
• Stir in half and half and clams until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.
• Serve immediately, garnished with bacon and parsley, if desired.

Video

Notes

*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

*Cooking time may need to be adjusted depending on the thickness of the potatoes.

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