Easy Clam Chowder
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Clam chowder is easier to make than you think – and the homemade version is unbelievably creamy, flavorful and chockfull of clams!
Soup season has come and gone, but a bowl of clam chowder can really be eaten in any kind of weather, especially when it comes to the homemade version.
If you didn’t know, clam chowder is actually a very simple soup to prepare with a few pantry ingredients. Now some recipes call for fresh clams but I actually prefer to use canned clams for several different reasons.
1. It’s certainly easier – all you have to do is open up the can. Done.
2. It’s budget-friendly at $2.99 per can versus $9.99 per pound.
3. Last but not least, it brings in a lot more flavor when you use both the canned clams and juices, not to mention the abundance of clams as well, something you don’t really get when you order out.
Now what I love about this recipe is that you have absolute complete control over the creaminess of the soup. You can make it as thick as you’d like, or a little bit runny if that’s how you prefer your soup. Just be sure to have those oyster crackers ready to go because this soup is guaranteed to disappear from your dinner table!
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
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.
Notes
Did you make this recipe?
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I did it!
I made sour dough bread loafs with Herbs de Provence, then scooped them out into bowls, made this clam chowder and then filled the bread bowls.
They were delicious!
Quick and easy. Didn’t use bacon as my dad is a pescatarian. Made just as listed. Very good and rich. Will make again
Great recipe. Super easy. I used it as a starting point to vary ratio of heavy cream and seasoning for preference. My dinner guest raved about it.
We loved this recipe but to be honest I tweeted it by adding minced celery and extra half and half.
Great clam chowder recipe, we all loved it! Can I substitute fennel for onions next time?
My first attempt at making clam chowder. Super easy. I did increase the thyme and garlic a bit. It came out damndelicious!
I really like this recipe. I’ve made it twice now and this time I’m leaving the bacon in with the mix. Great instructions. Great story. Easier than one would think to make. Thank you!
5 stars for the actual recipe. 1 star for having to read through a bunch of bullshit to get to the recipe
We are glad you liked the recipe. The “bullshit” actually keeps our recipes free of charge to readers like yourself and our team of 4 women employed during a year where many have lost their jobs and healthcare.
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I appreciate the recipe, and the description and the time you put into it as well! Love so many recipes from this website
Love your clap back! I’m buying the book now! And can’t wait to try this recipe. I make the Korean Beef all the time and love it!
Awesome explanation
All the right ingredients, but only 2 cups liquid and one cup cream?
My first attempt at making clam chowder. Super easy. I did increase the thyme and garlic a bit. I also added celery with the onion. It came out damndelicious!
I added more potatoes, gold potatoes, and extra butter. It’s a a recipe that delivers BIG TASTE. A keeper. Now, have to find some fresh caught clams …Newman’s in Eugene!! Maybe I’ll put a fried crust on the on taters before adding them next time!
I made this tonight. It was fantastic! I was generous with the bacon, because everything is better with lots of bacon!
Great recipe, but I decide to change a few things. It was my first time making a clam chowder and turned out awesome. My guy said it was awesome. I changed the process and added a few things. It was more of a reference. I used 4 red potatoes instead of russet, they tend to have more starch.
Why rate a recipe that you didn’t make? And maybe you don’t know that starchy potatoes are supposed to be used in creamy soups. The starch adds to the texture and deliciousness.
Just like you say ” Damndelecious ” !! Have made it 3-4 times !!!
can add canned chicken instead? I want to make this for the family, but my mom is allergic to shellfish.
My husband is also allergic, I made it with diced dark meat chicken. I cooked it in the pan before the bacon and poured it (with juices) into a bowl, then used it exactly as the recipe says. Turned out delicious. I’ve made it again since, but adding carrots, frozen corn, and celery with the potatoes. Also swapped in chicken broth, makes a fantastic chicken corn chowder.
This soup is delicious! This is the second time that I have made this in the last two weeks! It has so much flavor and makes the whole house smell wonderful. It is easy to make…even a beginner like me can do it. Thanks for sharing.
I made it! It was great! I added more bacon and used half in the soup and the remainder on top when I served it. You never said where to use the reserved bacon renderings? I guessed that’s it was added to the butter to cook the onion and garlic.
I’m trying to adjust this recipe for twenty. Help
Just multiply each ingredient by 3 to be easy .. or by 3.3 to be more exact !!
Ex 1 cup = 3 cups + 1/3 cup
I could not find when to add the reserved grease so I put it in before the flour. will make it thicker next time
The reserved grease simply stays in the Dutch oven to cook the remaining ingredients. Hope that answers your question, Susan. 🙂
Thank for answering where the bacon grease is to go. Looked like you added it later. Delicious!!
Very good!
A bit different than the thick and creamy clam chowders I’ve eaten in San Francisco and Oregon but quite good. Next time I think I’ll puree the potatoes with an immersion blender, use more half-half and less milk, and add more clams.
I served it with Olive Garden copycat breadsticks and salad.
Excellent. I substituted salt pork for the bacon. Broth was deliciously rich.