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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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!
Delicious! Served this with my Christmas Eve buffet. It is restaurant quality chowder. I’ll be making this frequently.
I really liked this-it was easy! I used 3 cans of clams and 1/2 heavy cream in place of milk-so it’s super rich!
I would take 3 tbls of the bacon grease, the 3 tbls of flour and make a roux with it. Add’s flavor and thickens the soup.
Very tasty recipe. It was a little thinner than I expected
but I would make it the same again.