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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Picked this recipe for first time try in making Clam Chowder.
Turned out fantastic, no leftovers!!
Did add some diced carrots, celery and fresh thyme/ garlic out of the garden!
SO GOOD. Another hit from Damn Delicious. I’m gonna crank up to 4 cans next time and still add all the clam juice from 4 cans. This was perfect consistency. Added: corn, mushrooms, Italian seasoning, chicken stock (out of veggie stock).
Delicious! I used a few more bacon slices and also 3 cans of clams instead of 2. Had heavy cream to use up so substituted the half and half with 1/2 cup heavy cream and 1 1/2 cups of milk. Turned out great. My husband said “Please keep this recipe!”
We love hearing that. Thank you for sharing, Sharon!
Hi Sharon! Can you please help me? I made this and it was overly overly overly salty. I added more cream, etc. and could not cut the salt flavor. Any thoughts? I used Delallo canned clams. THANK YOU!
You can can this recipe and it works very well, you leave out all dairy products and flour when canning and only add those ingredients when you open and reheat the chowder, if canned and stored properly the canned clam chowder base can last for 2 to 4 years (possibly longer as per the USDA)
Added white wine and corn starch at the end to make a little thicker.
Sounds amazing!
Loved it! My changes, based on not running to the store, but still fabulous! Used chicken stock instead of veggie stock, used Italian seasoning instead of just thyme (accidentally spilled the thyme) and used bacon fat but no bacon as I didn’t realize hubs ate all the bacon! Loved it!
This is such a simple recipe chock full of flavor and it is so comforting on a cool rainy day. It’s the only clam chowder recipe you need in your repertoire!
Thank you for sharing, Megan! We love a cold, rainy day chowder at home.
Best clam chowder I have ever made!
Best clam chowder I have ever made, delicious! Beyond words.
Excellent clam chowder i did not have the cream so i used evaporated milk .
I did not use flour only corn starch my friend is allergic to flour.
Tried this recipe few times now and have to say it’s the best recipe out there! Always turns out amazing and soo delicious!!
I made this recipe twice and it turn out good, I put only one potato and add carrot and celery, every time I make this is always no leftover, but I wonder if I can make this ahead or if it make any good leftovers, did anyone else know??? Thanks in advance.
The leftovers are delicious!
Best clam chowder ever!! Have made it multiple times and everyone loves it!! Definitely a recipe to keep.
This recipe is better then any restaurants clam chowder!
The recipe suggest draining the bacon fat after cooking the bacon. I keep the bacon fat in the pan and skip the butter. I also add 3/4 of a can of sweet corn.
Thank you for your amazing recipe! The chowder is so comforting on a cold snowy day.
I make this receipe over and over again. I normally use 6 can of clams. I like lots of clams. I also only use the clam juice only and no vegetables stock since I have a ton more clam juice. I also put the bacon back in the soup once I get done putting everything in. It is amazing with toasted sourdough bread!!!
This was so easy and quick to make. Most of all, it was delicious! I will definitely make this again.
Absolutely delicious soup! Made it at a friend’s for dinner, not a drop left. It was a big hit.
Wish I could give this recipe more than 5 stars. Will be making again!
I’m going to make this very soon but I need to know if I can freeze any leftovers. I only cook for myself & don’t want to waste what is obviously the very best clam chowder ever!!! TIA.
Usually clam chowder doesn’t reheat too well texturally but if you don’t mind that then I’d recommend thawing it in the fridge first before slow simmer back to temp on stove top.
Add more clam flavor – use clam juice instead of vegetable stock.
Made this tonight. Absolutely delicious! Thank you for the recipe.