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
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Outstanding as written! Try this recipe. You will not be disappointed.
Excellent restaurant quality recipe! Easy and delicious. I make it often.
Delicious! I am so happy to have found this recipe. I will be making it often. I added celery. I didn’t have an onion (husband has been cooking a lot) so I used shallot instead. It was a delicious substitute. I also was out of vegetable stock so used chicken instead. Thank you so much! I tried making clam chowder literally decades ago and was very unhappy with the results. I hadn’t tried since. I can’t believe how good this is. Husband agrees. Going in the rotation!
I will make this again, but next time I’ll use half the thyme. It was a bit overpowering. I added celery and some chopped parsley. I also used fat free half n half and it worked beautifully.
I just finished making this delicious version of clam chowder!
And yes, delicious!
The only difference in my version was adding celery and only because I love the taste and rector added to just about any type of soup.
So delicious! Cheap, easy and probably one of the best clam chowders I have had in a while. This recipe is going in my cook book and I will use it every time I want to make clam chowder.
We have made this often over the past few years. I am so glad I came across this simple, delicious recipe. The fewer ingredients the better, for me. Thank you for sharing.
This recipe was very easy to make and also delicious! I think next time I’m going to double it up (my husband LOVES clam chowder). Thank you for such a wonderful recipe!
Delicious! I used the immersion blender just to thicken it up towards the end, leaving about half of it chunky. This required addition of a lot of salt at the end, so be liberal if you think it’s bland and it turns out perfect.
I wasn’t expecting anyone to ask for seconds, but they did and I only got to enjoy 1 bowl.
It’s that delicious and I’m definitely making this again!
I made the entire recipe in my instant pot so cleanup was a breeze.
My daughter and I love clam chowder and when our local deli didn’t have any this fall we decided to finally make some ourselves. It did not disappoint! Absolutely creamy, chunky and delicious. For ease we used dried parsley and bacon bits still good! Had with a big ole chunk of sourdough. Thank you for the recipe!! Four bowls each yum. Will make again!
Very good taste but honestly you have to had at least 3 cans of clams. I had some celery but next time I will had extra clams for sure!! It tasted more potatoes than clams……
I purchased 3 cans of clams and I’m adding celery. Making this tonight
To die for delicious. I have made this soup time and again and it just keeps getting better each tim….
ABSOLUTELY AMAZING!! Hands down the BEST clam chowder we have ever had! I have never made clam chowder myself but will never go with any other recipe! So easy to prepare as well. Thank you so much for sharing!
Made this tonight. Omitted 1 potato and added 2 ribs of diced celery. Soooooo good!
this recipe is golden. I cooked this and it was a complete success the second time around when I added a third can of clam chowder and juice and just did one potatoe, since the first time I did it, i could hardly taste the clam. My picky kid ate a whole bowl, and my husband asked for seconds and asked me to cook this again the next day, that says it all.
I added celery, but I think this recipe would fly without it. Very very good!
Great recipe. I add a bit of leak and since I like it hot I also add Thai chile peppers as well. The husband can’t get enough.
Followed recipe exactly and loved it. Husband suggested maybe adding celery next time which I see a couple of others added. Will definitely make again.
A definite keeper. Followed recipe, but added two stalks of celery and half of a medium onion. Served it with baguette and Cesar’s salad for my husband and myself. There was about a cup of chowder left. This will go in my soup rotation.