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
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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!!
The recipe doesn’t say what to do with the 1 tbls. reserved bacon fat?
I it sure if this is right but I remove all but a tbsp of the bacon grease and use it to cook the onions and garlic
This is just like my grandmother’s recipe from the Canadian East Coast minus the flour, she uses the potatos to thicken it instead and so do we as we are gluten free. Yummmm! Thanks again for deliciousness.
Thx for that gluten-free tip!!
I was thinking I’d omit the flour or use arrowroot instead to thicken.
But your idea of just using potato to thicken is much better than all that flour!
I’m a engineer, I follow instructions and guidelines, I’m also a cooking want to be (I hate DISHES) and follow instructions in the recipes (mostly). At what point are you supposed to add the BACON back in?
FYI, I did this to the T and added one pound of freshly caught Prince William Sound Shrimp (Alaska) with the Clams. NO One wanted to leave without the recipe.
Thank You.
It says to use it as a garnish.
In the Royal Canadian Navy version, the bacon is sauteed with onions and celery and left in the broth to cook with the potatoes.
Awesome chowder! Used at least a pound of fresh razor clams we dug up yesterday on the Oregon coast…added carrot and celery to the onion..omitted the bay leaf and had to add another cup of broth and milk because it was getting too thick.
This was fantastic. I did add diced celery with the garlic and onion. I also added Old Sack Sherry. A keeper! Thank you!
How much sherry and when did you add it? I’m certain a chowder I tasted recently had sherry and I loved the flavor it adds.
Wow. This chowder is SO good! My 15 year old son loves seafood and is starting to like to cook a bit since it means more food for him to eat :). He wanted to try to make a clam chowder so I searched and this recipe came up first. I’m so glad we tried it. It is delicious that it is even a hit with my daughter who does NOT like seafood. He has made it for us 3 or 4 times now and it comes out perfectly every time. Two times ago he forgot to add the flour and it was still amazing. Last time he left the flour out on purpose for a lighter chowder. Either way, though, amazingly delicious. I would be happy to receive this at a restaurant.