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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My first time with clam chowder. Followed recipe exactly. Used county sausage. My russets we’re very large. So, I doubled the liquids and extra clams. Still Came out rich and tasty. Used rosemary from my garden. My wife added stock & cream for more soupy texture.
Excellent clam chowder, but the recipe doesn’t tell you when to add the celery. I presume it’s with the onion and garlic.
I’m wanting to try this recipe, but I’m a little concerned, according to the recipe you’re suppose to cook the potatoes in the boiling milk and stock, won’t that cause the milk to curdle? I had a bad experience recently where I accidentally curdled my milk when trying to make a white sauce and concerned the same will happen here.
If you let it simmer gently it shouldn’t curdle. It may take a little longer. Don’t let it get to a rolling boil.
I made this tonight and it was terrific! Easy and delicious. I love that!
Great clam chowder recipe! Will definitely make this again.
Made it for my mom to help comfort her in a time of need, she is from New England and said it was the best she has ever had! I put the bacon in the chowder and let the flavors combine and it was wonderful!!
The best! Tweak a little bit. I used clam juice instead of vegetable stock. I added 1 more can of clam, celery, carrots, potatoes and garlic. Husband loved it. He said I’m a soup Nazi. Thank you for the recipe.
This is the best class chowder I’ve had & I’ve eaten my way through Boston & San Francisco.
It is my first time to make a clam chowder. I picked this recipe for the simplicity of the ingredients and the amount of time it requires to cook. Man, is this ever good! Everyone in my family loved it, even my son who is very picky (didn’t tell him that there are clams in it 🙂 ) !
Thank you so much! I used chicken stock as I ran out of veg stock. I would definitely make a variation of it by adding a bit of shrimp, white fish, celery and carrots. I also used yukon gold potatoes for creamier potatoes.
Sounds great. I am making it tomorrow. I want to substitute clam juice for vegetable stock. Has anyone tried this? How many servings does this make? I have 4 cans of clams and 46 oz of clam juice. I have to make it for about 8 to 10 people. How many potatoes should I use and how much 1/2 and 1/2? How much corn?
Yum! Doubled the milk and veg stock. Added a bit more recommended seasoning for the adjustment, and it doubled the amount of soup. A great thing, as this was too ‘damn delicious’ to only enjoy one bowl each.
Devious. I made a large pot of the clam chowder so
I can share with my family.
Love, love, love! So easy to make and incredibly delicious. This soup did not last long in our house. 🙂 Highly recommend!!
I have made this recipe a few times now – I added a can of corn and a little celery and replaced the half n half with heavy cream for a creamier texture. The 2nd time I made this I also added a can of crab meat. The family loves this recipe. I agree with someone else’s comment on here that this is a good base recipe to build on and I look forward to trying other variations in the future.
I made this last night and it was amazing – the family loved it too! I added a can of corn and replaced the milk with more half and half but otherwise followed the recipe. It’s so good and easy I know I’ll be making it again and trying some of the other suggestions in the comments such as adding shrimp.
Good!
Turned out awesome.
Made this recipe and was very delicious. My husband had been calling restaurants and could not find one that sold it. I decided to give it a try, thank God I had all the ingredients. 5*****. Will keep this recipe and do it again. Soo Good!
Added some cream corn, celery stick, smoked Lake Superior Trout and red pepper, green bell pepper.
I love this recipe as a foundation. Never use measuring cups or anything. Can’t believe never made chowder before. I love chowder! It’s way easier to make then gumbo or home made chicken soup. Clams from Bar Harbor Maine in a can for $3!
I dont know if answered yet. But, use the bacon pcs to top your bowls of chowder. Also, you saute onoins n celery in the butter. Then I personally use the bacon grease in the pot , then add your flour. It is like gravy. Stir. Then start adding the liquids. Whisk in milk. Stir gently after.
I’ve made this several times now, so easy and delicious, big hit in our family. Added shredded carrot for color, and also some shrimp too. I usually double the recipe, so we have some leftovers for next day, but never lasts long. Reheats great
Excellent clam chowder but I was wondering can you make this ahead of time?