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!
Featured Comment
why i love homemade clam chowder
- Cozy soup season vibes, perfect for fall and blistery 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 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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This was delicious. My first time making clam chowder because I have a husband who is very picky about this dish. I bought seafood stock based on comments here and used instead of vegetable stock as well as someone’s suggestion of adding a couple of TBS of Old Bay Seasoning and this was fabulous. Husband LOVED it.
Clam chowder is my absolute favourite and this was so quick and easy ! It tastes so good too (my boyfriend doesnt like seafood so i made the whole thing for myself lol) the canned clams were just okay as the ones i bought were a little fishy/sandy type of taste but honestly i dont mind it really. Other than that great flavour, i added lots of freshy grounded black pepper and tomorrow im going to make some brioche croutons to go with it ! How long can i store it in the fridge? Saw a comment saying it freezes well but i thought dairy doesnt freeze very well?
I doubled the recipe, added :4 doz frozen cooked clams in the shell, i shelled them. Added 2 stalks of diced celery, 1 cup clam sauce, teas. Crushed celery seed , 1/4 teas garlic powder, 1/2 teas thyme crushed 3 bsy leaves, 1 # of thin sliced cooked crisp bacon , with grease,s handful of chopped flat leaf parsley. 2 cups heavy creme, 3 cups milk 2 cups organic veg. Stock, Very good.
Delicious and easy directions to make no left overs
The only thing I changed on this was I added some old bay seasoning for a bit more flavor. Other than that it was perfect!
Wow that was delicious, i omitted the salt and bacon and just used a tablespoon of canola oil with the butter. Next time i will probably also add dill and double the recipe.
I had never made clam chowder but made several of Chungah’s recipes. This is easy and so tasty. Next time I might add more clams and some fresh thyme, too. Way to go Damn Delicious!
I made a big pot of this chowder to serve at my coffee shop today. In full disclosure, I have never ventured to make clam chowder. But, my customers keep asking for it on Friday. THIS*IS*THE*BOMB!
I WILL BE SERVING THIS EVERY WEEK FROM NOW ON!
Thank you for your talent and contributions to the culinary community.
Raylyn Idella
I had a co-worker bring back a can of chopped clams when she went home for the holidays in the New England area. Every year we have a gathering with family and friends and I decided to make clam chowder and followed this recipe. Yes it was my first time ever making clam chowder. The can of clams I had was a 32 oz can so I added a few more potatoes and all the clam juice from the can. It was a huge hit!! I received compliments left and right. Will definitely keep this recipe.
Wow! How lucky were you? I can’t imagine a 32 oz. can of clams. All I can find are the little tuna-sized cans.
This was easy and so delicious! I’d never made Clam Chowder before and now? I will never buy it again!
Rxcellent !!!!!
Really like this soup and it was easy and fast to make. Next time I will omit the bay leave.
Being from New England, I was not a fan of this. I did not have a nice clam flavor like at home. I typically make with real clams and this could be why, also typically use chicken stock not vegetable. I likely won’t use this recipe again.
My first time making clam chowder and these came out awesome! I subbed more clam juice for veg stock. Easy, and damn delicious indeed! Thank you!
I love to cook, I am glad I found this site
Excellent dish, but what is the easiest way to thicken?
I made this for dinner tonight and it was a huge hit. Hubby requested “about a gallon more” and the kids gobbled it down, rated it 5 stars, and asked if I could make it again tomorrow. I added some diced carrots and celery to the onions since I had them in the fridge and seasoned with a 1/2 and 1/2 mixture of pink salt and soy sauce.
This is an easy recipe, flavor was average but just not quite there with the clam flavor we love. Couldn’t find where to add the 1 tablespoon of excess fat from bacon, but that’s okay! It’s definitely a comfort soup for cold nights with some garlic toast on the side. I’d probably make it again using actual clam juice sold in a jar (adjusting the liquids to make up for less vegetable stock) and the juices from the canned clams to add more richness. Also, I always use fat-free half and half to keep the calories down.
This recipe was excellent. The changes I made was to almost double it for my large family and I used heavy whipping cream instead of half and half and extra vegetable broth to balance it out. I also used spicy smoked sea salt for a little kick.
Best clam chowder ever! The entire family loved it!