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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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.
I made this the first time for my family last year on Xmas Eve and they flipped!!
10 months later my 10 yr old granddaughter requested it for her “Birthday dinner.”
Now that’s a fantastic review!!
Damn Delicious is an understatement!
Sooooo delicious! I used 3 cans of clams but didn’t change anything else. My husband LOVED it! Thanks so much!
We have made this several times now and it is a family favorite! We are from Maine and definitely have had our share of chowdah and this recipe is our favorite! We follow this recipe as written, however have used chicken stock to sub veggie or fresh thyme instead of dried based on what we’ve had – but never stray from the basics. We always, always use Bar Harbor clams – a must 🙂 thank you for this great recipe and family favorite!
Can I make ahead two days in fridge?
Hello from Denmark!
Can I freeze the Clam Chowder??
(If any left over )
Greetings from
Tove in Denmark
So delicious! I made it exactly is written, except I only had one can of clams. So I added some shrimp, muscles and scallops. Thank you for posting. I will definitely be making this again!
This was the best clam chowder! The family loved it. The hubby is from Maine and told me he loved it. Thank you for this recipe.
Very easy and great flavor
Holy BLEEP!!! This is BLEEPING delicious!!!!!
We added 2 small carrots and 2 stocks of celery!
Wow!!!!
We think it needs 4 cans of clams and 3 cans of the juice from the clams!
And a sourdough breadbowl!
I have never in my life cooked completely homemade clam chowder. I remember always being told how hard it is to get just right. This recipe is amazing and very easy to pull off. I think the trickiest part is getting the consistency just right, not too thick but not too thin. I have used this recipe twice now. The first time I used minced dried onions because my husband and I both have sensory issues especially when it comes to textures and I’m not the hugest fan of eating large chunks of onions. It turned out pretty good using dried minced onions but tonight I went ahead and used fresh onions as well as a specially grown garlic from a local farmer (I will have to find out the exact type and update later) but it was very good garlic. But I minced the garlic and onion pretty good using my little ninja and I also went ahead and double the batch tonight and I have to tell you it came out even better this go around. My husband was in heaven he ate 3 bowls of it. Absolutely awesome and easy recipe and some of the best chowder I have ever cooked…..and to top it off I made it!!! 🙂