Easy Clam Chowder
by Chungah
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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 you’ll love this easy clam chowder recipe
- Quick, weeknight super hero. Yes, homemade restaurant-quality clam chowder can be made in 30 min or less right at home, an absolute weeknight staple around here!
- Hug-in-a-bowl. This soup just hits right during soup season, perfect for fall and blustery winter nights, or any time you need a soul-warming soothing soup to warm you from the inside out.
- Pantry-friendly recipe. This is also a great budget-friendly recipe using pantry staples like canned clams, adding even more clam flavor goodness (and an abundance of clams!) to your chowder.
What is clam chowder?
Clam chowder is an American soup made with clams, potatoes, onions and broth, often times served with oyster crackers or saltines. There are two regional variations worth mentioning below.
New England Clam Chowder (white)
New England is a thick and creamy white soup, typically made with milk or cream.
Manhattan Clam Chowder (red)
Manhattan is a tomato-rich red soup without milk or cream, and typically includes more vegetables than New England.
How to make clam chowder
- Cook the bacon and aromatics. Cook a few slices of diced bacon in a stockpot or Dutch oven, sautéing the aromatics directly in the rendered bacon fat for all the smoky goodness. Reserve the cooked bacon for topping.
- Create the roux. Whisk in the flour for about 1 minute. This will help thicken the chowder, creating that favorited velvety-rich consistency.
- Stir in liquids and potatoes. Add in milk, vegetable stock, reserved clam juice (from the canned clams), bay leaf and potatoes, simmering until the potatoes are tender. The longer it simmers, the more it will thicken.
- Add half and half (or heavy cream) and clams. Stir in the half and half with the clams until heated through over low heat, working carefully not to boil the dairy (or else it will separate), seasoning with salt and pepper, to taste.
- Serve. Remove the bay leaf and serve warm with the reserved crispy bacon, oyster crackers and cornbread.
why use canned clams in clam chowder?
- Convenience
- Budget-friendly and economical
- Extra clam flavor, especially when using the canned 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, we opted for russet potatoes here – they are naturally very starchy, ideal for creating a thicker, chowder-like velvety, rich consistency.
what to serve with clam chowder
Tools For This Recipe
Dutch oven
Easy Clam Chowder: Frequently Asked Questions
The most popular chowder is New England (white) made with milk or heavy cream and associated with Boston. There is also the Manhattan (red) made with a tomato-based broth and commonly associated with Manhattan.
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.
Overcooking the clams can cause them to be rubbery. Always add the clams (fresh or canned) at the very end, cooking for just a few minutes so they stay tender.
Clam chowder is commonly paired with oyster crackers and cornbread.
Leftovers can be stored in an airtight container in the fridge for 2-3 days.
Leftover clam chowder can be reheated on the stovetop over low heat until warmed through, adding a splash of milk or stock to thin it out as needed.
We do not recommend freezing this as cream-based soups tend to separate when frozen.
Easy Clam Chowder
Video
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 or heavy cream
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
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.*
- Reduce heat to low. 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.
Equipment
Notes
- Start with a smoky base. A good clam chowder starts with a smoky base, beginning with the bacon and sautéing the aromatics (garlic and onion) right in the bacon fat.
- Use the reserved juices. The juices from the canned clams add all the extra, deep clam flavor.
- Russet potatoes serve as a natural thickener. The potatoes will release starch into the broth to create that velvety, restaurant-quality richness.
- Use half and half or heavy cream. Half and half will yield a thinner soup whereas heavy cream will result in more of a rich, velvety, indulgent clam chowder.
- Always add the dairy at the very end. Avoid boiling the half and half or heavy cream, adding it in at the end of cooking time (or else it will curdle).
- Avoid overcooking the clams. Similar to the half and half, add the clams during the last few minutes of cooking. Overcooked clams can be rubbery!
- 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 or cornbread for dipping, sopping and dunking!
- Reheat gently. Leftovers can be reheated gently over low heat, adding a splash of milk, half and half or stock as needed.
Did you make this recipe?
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Very good chowder and easy to follow instructions. The only thing I question is what to do with the reserved bacon fat. I may have missed it but I could not see where I was supposed to use it. I would definitely make this again.
How about use it for whatever you like?
My first time with clam chowder. Followed recipe exactly. Used county sausage. My russets we’re very large. So, I doubled the liquids and extra clams. Still Came out rich and tasty. Used rosemary from my garden. My wife added stock & cream for more soupy texture.
Excellent clam chowder, but the recipe doesn’t tell you when to add the celery. I presume it’s with the onion and garlic.
I’m wanting to try this recipe, but I’m a little concerned, according to the recipe you’re suppose to cook the potatoes in the boiling milk and stock, won’t that cause the milk to curdle? I had a bad experience recently where I accidentally curdled my milk when trying to make a white sauce and concerned the same will happen here.
If you let it simmer gently it shouldn’t curdle. It may take a little longer. Don’t let it get to a rolling boil.
I made this tonight and it was terrific! Easy and delicious. I love that!
Great clam chowder recipe! Will definitely make this again.
Made it for my mom to help comfort her in a time of need, she is from New England and said it was the best she has ever had! I put the bacon in the chowder and let the flavors combine and it was wonderful!!
The best! Tweak a little bit. I used clam juice instead of vegetable stock. I added 1 more can of clam, celery, carrots, potatoes and garlic. Husband loved it. He said I’m a soup Nazi. Thank you for the recipe.
This is the best class chowder I’ve had & I’ve eaten my way through Boston & San Francisco.
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