Easy Clam Chowder
This post may contain affiliate links. Please see our privacy policy for details.
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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
I added an 8 oz jar of Snow’s clam juice with the clam broth drained from the cans. Also, diced up two stalks of celery and put in with potatoes. Finally, I added a generous dash of hot sauce for depth of flavor at the end. This soup was amazing!
Made it and it came out so good. I have a question, I want to increase the serving by double ot triple . How much do I Need to increase the ingredients.
I would suggest doubling or tripling the amount of ingredients is a fair start point…..I may be wrong…
Made this tonight and it was delicious. Will certainly make it again and recommend anybody give it a try! Lowered the carbs and gluten by using cauliflower instead of potatoes and instead of using a flour thickener, I used an immersion blender to whip up half the cauliflower once cooked (before putting the clams in to heat up).
Thanks so much for sharing!
This WAS damn delicious! And super easy to make. It’s a keeper.
Thank you for sharing it.
Thanks for the idea about subbing cauliflower for potato. I’m going to try that the next time I make this.
I have made this a few times and it’s always a hit with my family.
This is the best!
It was easy and it was delicious. Thank you
My Husband & I loved it! Added Carrots, Celery and an extra can of clams with the juice. Perfect for our Rainey days here on the Central Coast of California. Trying your broccoli cheddar soup tomorrow. Thank you!
This was great! My husband loved it and he considers himself a chowder connoisseur. I found it difficult to cook the potatoes in the broth after thickening it. I think next time I will nuke them a bit before I throw them in.
Loved it!
Now, one of my favorites! My husband too!
What is your serving size? You say the recipe serves 6, but are we talking a cup of soup or more?
First, I love this blog! I’ve been a follower for many years and my family and I have enjoyed many delicious meals made from Damn Delicious recipes.
I’m a native New Englander and have been cooking for decades — this recipe is a good starter for folks who don’t have a lot of experience enjoying clam chowder. It’s a bit on the bland side. Add another can of clams, substitute 2 cups of clam juice for the milk and vegetable broth and you’ll achieve a more authentic and, in my opinion, tastier bowl of New England clam ‘chowdah”. Oh, and ditch the bay leaf.
Thank you, Chungah for so many wonderful recipes!
Looks Delicious! Can I switch out cooked shrimp for clams?
I don’t typically cook by recipe. As i tiptoe into trying new meals by following recipes, this is my first. Cheap. Easy. Filling. Delicious!!!!!!
I loved this recipe! I used 1 can of milk, old bay 2 tablespoons, canned potatoes, 2 cups small pan seared shrimp (seasoned to my liking), didn’t have bacon, but had some bacon grease and butter, added diced celery, three cans of clams, 1 bottle of clam juice, and juice of the cooked shrimp. MY GOODNESS!!!
So you made an entirely different recipe…
I’ve made this several times – it is ‘filed’ in my Pinterest folders under “Tried recipes to make again”. It is so good! I usually use 3 cans of clams, and tonight I’m adding 2 celery stalks and a medium carrot. Because I’m adding more liquid, I’ll use a little more flour. Excellent recipe, and thank you for such an easy dinner!!
I like that recipe twist. Will have to try it.
I made this last nigh for the first time. It was easy to follow the recipe I added thin sliced baby Bella mushroom and some broccoli florets. It turned out delicious. My husband loved it! Thank you so much for sharing.
I can’t seem to find the nutritional values for this recipe. Am I missing them somewhere?
I make this vegetarian for my son so I omit the bacon and just use a little olive oil instead. I also add some celery and carrots for a little more vegetables. It is such a great and easy recipe for those cold nights.
I’d like to make ahead. Can I refrigerate after step 5 then when reheating add the half and half and clams?
I normally do not like clam chowder. I make it for my husband and friends and usually make a different soup for me. I loved this soup so much that I ate a large bowl. I highly recommend this soup. So easy to make and very tasty.