Easy Clam Chowder
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Clam chowder is easier (and much better) to make right at home! So unbelievably creamy, flavorful and chockfull of clams!
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why i love homemade clam chowder
- Cozy soup season vibes, perfect for fall and blustery 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 typically 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
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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.
Absolutely delicious! Will be making it again.
I wish I could give this recipe 10 stars! It is so darn good! I added one more can of clams (3 total) and an extra clove of garlic and it was perfection. I will definitely be making this again.
I’ve made this so many times, so I really owe it a review! This is my favorite clam chowder recipe. It is easy and has wonderful depth of flavor. It also presents well, looking very pretty in the bowl with the bacon and parsley. I use baby potatoes sliced in half.
Best chowder I’ve ever had. I used gold potato’s they were so creamy. And chicken stock over vegetable.
This is the best clam chowder recipe! It’s a family favorite that gets everyone excited about dinner. It’s easy and fun to make and is truly the best clam chowder I’ve ever had (yes, even better than any restaurants chowder).
This was my first time making clam chowder from scratch and I found the recipe very easy to follow. Make sure to prep everything beforehand (lots of chopping to do). I did add in 2 stalks of celery (because I like it and could have used 3) and used 3 cans (including juice) of chopped clams. However, I was disappointed in the lack of “clammy” flavor despite 3 cans. I think next time I’ll substitute a bottle of clam juice for the vegetable stock to get a stronger flavor. Despite that, this is a good recipe and I’ll use it again for sure.
Great flavor, but small recipe. I doubled it and it made just enough for 3 of us to have one large bowl.
Sooo good!!! We love this soup. I used to not be a fan of clam chowder and this recipe changed that!
The Bomb! Used three cans of clams and juice. Added celery with the onions and garlic. Added maybe 1/2 cup of milk to thin it out a little at the end. I could have eaten the whole thing in one sitting. It wasn’t “fishy” at all if that’s a concern.
Thank you!
This such a great recipe! Thank you so much. I have made it as directed and it comes out perfectly every time.
I have also made it with adding celery, leeks jalapeños and carrots. Opting for the clam juice in lieu of broth as well as the additional can of clams. And that just takes it to the next level.
Thank you again.