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!
Featured Comment
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?
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It is my first time to make a clam chowder. I picked this recipe for the simplicity of the ingredients and the amount of time it requires to cook. Man, is this ever good! Everyone in my family loved it, even my son who is very picky (didn’t tell him that there are clams in it 🙂 ) !
Thank you so much! I used chicken stock as I ran out of veg stock. I would definitely make a variation of it by adding a bit of shrimp, white fish, celery and carrots. I also used yukon gold potatoes for creamier potatoes.
Sounds great. I am making it tomorrow. I want to substitute clam juice for vegetable stock. Has anyone tried this? How many servings does this make? I have 4 cans of clams and 46 oz of clam juice. I have to make it for about 8 to 10 people. How many potatoes should I use and how much 1/2 and 1/2? How much corn?
Yum! Doubled the milk and veg stock. Added a bit more recommended seasoning for the adjustment, and it doubled the amount of soup. A great thing, as this was too ‘damn delicious’ to only enjoy one bowl each.
Devious. I made a large pot of the clam chowder so
I can share with my family.
Love, love, love! So easy to make and incredibly delicious. This soup did not last long in our house. 🙂 Highly recommend!!
I have made this recipe a few times now – I added a can of corn and a little celery and replaced the half n half with heavy cream for a creamier texture. The 2nd time I made this I also added a can of crab meat. The family loves this recipe. I agree with someone else’s comment on here that this is a good base recipe to build on and I look forward to trying other variations in the future.
I made this last night and it was amazing – the family loved it too! I added a can of corn and replaced the milk with more half and half but otherwise followed the recipe. It’s so good and easy I know I’ll be making it again and trying some of the other suggestions in the comments such as adding shrimp.
Good!
Turned out awesome.
Made this recipe and was very delicious. My husband had been calling restaurants and could not find one that sold it. I decided to give it a try, thank God I had all the ingredients. 5*****. Will keep this recipe and do it again. Soo Good!
Added some cream corn, celery stick, smoked Lake Superior Trout and red pepper, green bell pepper.
I love this recipe as a foundation. Never use measuring cups or anything. Can’t believe never made chowder before. I love chowder! It’s way easier to make then gumbo or home made chicken soup. Clams from Bar Harbor Maine in a can for $3!
I dont know if answered yet. But, use the bacon pcs to top your bowls of chowder. Also, you saute onoins n celery in the butter. Then I personally use the bacon grease in the pot , then add your flour. It is like gravy. Stir. Then start adding the liquids. Whisk in milk. Stir gently after.
I’ve made this several times now, so easy and delicious, big hit in our family. Added shredded carrot for color, and also some shrimp too. I usually double the recipe, so we have some leftovers for next day, but never lasts long. Reheats great
Excellent clam chowder but I was wondering can you make this ahead of time?
I added a bit more thyme and garlic…but that’s cause I’m French….perfect chowder…
This is easy and devious. I add a third can of clams and sometimes add chopped carrots as mentioned by another reviewer
Amazing recipe! When do I do with the tblsp. Of bacon grease? And just to note, the bay leaf has to come out before eating…
Just made your recipe for clam chowder…. Unbelievably good .. Thanks so much, will be making this often … Yum !
We love it. As it is written its great. I add more potatoes. I like them. It’s open to free-styling with other ingredient based on what’s in the pantry too
This was very good. The techniques in this recipe make is the most similar to restaurant Clam Chowder that I have tried. We would drive all the way to Fisherman’s Wharf for good clam chowder from our home but this is quite similar to that. Buy yourself a couple of sourdough bread bowls and a bottle of wine and this will take you to Fisherman’s Wharf S.F.! Have that extra glass and you won’t have to worry about driving!!