Easy Clam Chowder
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Clam chowder is easier (and much better) to make right at home! So unbelievably creamy, flavorful and chockfull of clams!
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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
new england clam chowder vs. manhattan clam chowder
New England Clam Chowder
New England is a thick and creamy white soup, typically made with milk or cream.
Manhattan Clam Chowder
Manhattan is a tomato-rich red soup without milk or cream, and typically includes more vegetables than New England.
why use canned clams in clam chowder
- Convenience
- Budget-friendly and economical
- Extra flavor, especially when using the juices
- 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!
what to serve with clam chowder
Tools For This Recipe
Dutch oven
Easy Clam Chowder: Frequently Asked Questions
Absolutely! Substitute 1 – 1 1/2 cups chopped fresh clams along with bottled clam juice to replace the juice from the can. Chopped fresh clams will need additional cook time to cook through.
Yes! Always thaw properly, adding at the end of cooking as they are already precooked.
Leftovers can be stored in an airtight container in the fridge for 2-3 days.
We do not recommend freezing this as cream-based soups tend to separate when frozen.
Easy Clam Chowder
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
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
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Wow! This chowder was Damn Delicious, indeed! This will now be my go-to Clam Chowder recipe. I followed the recipe exactly, and the texture and consistency was perfect.
Made a double batch for 12 on a family trip to the coast. The soup was delicious and everyone loved it, even the picky teenager. Only had chicken stock so subbed that for vegetable stock, otherwise followed the recipe pretty exactly.
I made this last night. Flavor was excellent. I was out of thyme, so I subbed Italian herb mix. There was a glaring issue (not a fault of the recipe) that could have been easily corrected. The particular canned clams (from gourmet grocery) had a fair amount of sand particles. I had a granule in nearly every bite. Next time I will use a coffee filter to strain the juice and rinse the clams well in a sieve.
Very yummy!
I made this for a family birthday get together tonight. Rave reviews. This is probably the 20th time I’ve made this chowder, and it’s consistently wonderful. I like to tweek it on occasion, like tonight I added celery. I also like to add clam juice to make it extra flavorful. Definitely my go-to recipe!!!
Double the base and add 1 Can chopped clam meat plus 1 can crab meat , and shrimp for a rich seafood stew.
This is very good. I used clam juice instead of the broth for added flavor.I didn’t want to mess with ingredients the first time, but I will try to double it next time. Comments regarding portions are correct. If it’s meant to be main course, need to make more.
Was so delicious! This is my go to from now on!
I’ve tried many different clam chowder recipes and the taste were never quite right. This one is perfect with absolutely incredible flavor and texture!! Tasted just like the clam chowder my mother use to made on Christmas Eve.
I love to experiment with “low carbing” great recipes whenever I can, so next time I’ll try substituting cauliflower for the potatoes and adding some zatham gum if it needs thickening, since it won’t have the starch from the potatoes. I’ll let you know how it turns out!!
I altered this just a bit. Added Carrots & Celery. Used a whole package (one serving) of bacon. Half of the bacon added with the potatoes and the other half or less as topping.
This was so good! And the leftovers were even better after everything had time to really mesh.
I’ve tried several clam chowder recipes online, and this was my favorite by far. My best friend agreed it was the best she’s tasted, as well highly recommend.
I was wondering if the dried thyme, parsley, and bay leaf is mandatory for the dish or optional, where I’m from these ingredients are sold in large quantities and are expensive.
Send me your address and I will mail you the herbs. No charge. They make all the difference!
Aw Jeff! You’re single and live in SF, right? Because I think I’m in love!
I made this DEFINITELY DELICIOUS & EZ Clam Chowder! It was a hit! Add salad & a crusty bread for a balanced meal! I lived in Oregon for a while. There they added bacon right into the Clam Chowder and lots of it!! I used some leftovers in my recipe I had in my fridge: already cooked bacon and mashed potatoes! Thank you for sharing this recipe!
Really good…will make again
I made this for my family tonight and they said it was better than Splash Cafe. If you’re familiar with the Pismo Beach California restaurant, you know that that is a major compliment! I served it in sourdough bread, bowls, and everybody loved it! I will definitely make this again!
Loved the recipe and so easy to make!
Anyone tried clam juice in place of the vegetable stock?
Yes do it all the time!
Based on all the reviews, I’m definitely the odd one out, but I didn’t love this recipe. I followed everything exactly on the recipe, no subs or modifications (aside from using gf flour to make it gluten free). Maybe the onion I used was extra strong and the canned clams were extra mild, but I felt like the onion and thyme flavor overpowered the dish. Aside from the chewy chunks of clams, there was no distinguishing factor between this and a potato soup. Zero seafood flavor which is a huge part of what makes clam chowder so appealing.
Omg this was so damn good! I loved it. Your recipes never fail, forever your supporter