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!
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?
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Loved this base recipe but based on the reviews, I changed it just a little…added one minced stalk of celery, used 8 oz clam juice instead of stock and I did only 2% milk, no half and half, a few dashes of hot sauce…and it came out Really good. Kids loved it and asked when I can make it again. Only complaint is I wish this recipe was for a slighter larger batch. We are a family of 4 and it only made 4 small bowls- we added bread and salad to help fill us up. Obviously we could just double the recipe, but I didn’t want That much left over. Overall very good, will make it again!
I made this in fact two or three times very good
I am not a particularly good cook but tried this recipe and it turned out great. After reading the other reviews about it needing more of a seafood taste, I added 1 tablespoon of Old Bay seasoning in with the flour and it was fabulous! The only other thing I did was add chopped celery with the onions and some extra half-and-half at the end. I will make this the next time I have company.
I am not a particularly good cook but tried this recipe and it turned out great. After reading the other reviews about it needing more of a seafood taste, I added 1 tablespoon of Old Bay seasoning in with the flour and it was fabulous! The only other thing I did was add chopped celery with the onions and some extra half-and-half at the end. I will make this the next time I have company.
Very good. Couldn’t find anything I didn’t like. Will definitely make again. Thanks for the recipe.
Delicious! Doubled the recipe,used clam juice instead of broth added shrimp, when it finished cooking I put it in the blender ladled into bowls and put a generous spoonful of lump crab meat and called it seafood bisque!
Amazing! We love this recipe and have made it before. I like to add small chopped carrots and celery as well. I too kept the grease in the pan, then added the butter and sautéed onion and garlic.
I feel stupid that I’ve never tried to make clam chowder before, so simple and this recipe is amazing! I made this for native New Englanders (and they’re snotty about their chowder) and they asked for the recipe! I did double the clams and had no vegetable stock, used chicken stock instead and the second time I made it I had some leftover corn on the cob and cut the kernels off and threw that in as well-delicious! This recipe is so much better than I’ve had in any restaurant, I’ve already shared it with 3 friends, thank you!
Delicious! I am watching my cholesterol so I didn’t use the bacon or half & half. I only had 1% milk so that’s what I used. Tasted so good I had 2 bowls for supper.
OMGOSH! I’m not believing how simple this was to prepare. Adding to our weekly rotation.
Quick, easy, and delicious.
Great tasting chowder! Easy to make! I thought it would have a more seafood taste. Never made clam chowder before. Next time I will use seafood stock.
I added a ts. Of kelp and extra clam jc to make it more of a sea taste
It’s delicious and filling. In Covid times, when dollars might be tight, this chowder and a loaf of (low cost) good bread is dinner.
Look for no knead bread. Soooo easy and inexpensive and better than France!
Really, really good. Never made clam chowder, so this was an excellent recipe for my first time out. Next time, I will replace broth with more clam juice.
I used one can of chopped and one can of whole baby clams. I also used all half and half (no milk). Regarding everyone’s question about bacon grease, I sautéed the onions in the fat (w/butter) after I took bacon out. Fairly certain that’s what chef meant when writing recipe.
So good! I had never made clam chowder before and was wondering what to do with the cans of clams I’d bought when I was stocking up on shelf-stable milk and meat for the pandemic. Followed the recipe to the letter and it’s really delicious!
We really enjoy this recipe! I think it takes more than 15 minutes of prep time. Definitely remember to cut and peel your potatoes before you start. We used 3 potatoes and 3 cans of clams.
What do you do with the bacon grease that was reserved?
I was wondering the same thing, do you keep in pot when you fry onions and such?
Yes. I cooked onions in the bacon fat along with the butter.
Exactly! Remove bacon and reserve (leave) a tablespoon of the grease and add butter and onion and garlic.
Easy and delicious! I didn’t read the instructions at the end and threw the bacon in the chowder instead of on top. Delicious that way too!
easy and excellent.
This was so quick and easy and hands-down delicious! I made it for the first time and served it to my family on a wet & chilly Xmas Eve. Everyone was raving about it!